Prepare 20 pieces of rice cakes and rinse them. Soak them in water or blanch if time permits.

Slice the fish cake, onion, carrot, and green onion. Adjust the amount of fish cake based on preference.

Mix soy sauce, corn syrup, minced garlic, and sesame oil to create the seasoning sauce.

Heat a pan with a small amount of olive oil and stir-fry the drained rice cakes over medium heat. Sprinkle a little pepper.

Add sliced onion and carrot to the pan and continue stir-frying until partially cooked.

Pour the prepared seasoning sauce into the pan and mix well while stir-frying.

Add 4 tbsp of water to the pan and reduce the heat to low. Simmer gently to prevent burning.

Add sliced fish cake to the pan and simmer until the sauce is absorbed and the dish is well-cooked.