Boil water in a pot and blanch the rice cakes for 1 minute.

Rinse the blanched rice cakes in cold water and drain using a strainer.

Slice the garlic cloves thinly using a slicer or knife.

Heat cooking oil in a frying pan and fry the sliced garlic until golden brown.

Place the fried garlic on a paper towel to drain excess oil.

In the same pan, add 2 tbsp of butter and let it melt.

Add the drained rice cakes to the pan and stir-fry until slightly crispy.

Add 2 tbsp soy sauce and 1 tbsp sugar to the pan and continue stir-frying.