Prepare all ingredients including rice cakes, shrimp, octopus, onion, green onion, shiitake mushrooms, bok choy, vegetable oil, sesame oil, sesame seeds, and seasonings.

Blanch hard rice cakes in boiling water for 2 minutes. Skip this step if using soft rice cakes.

Marinate the blanched rice cakes with soy sauce, corn syrup, and sesame oil.

Prepare the sauce by mixing soy sauce, oyster sauce, sugar, corn syrup, minced garlic, cooking wine, water, pepper flakes, and black pepper.

Heat vegetable oil in a pan and sauté the onion over medium heat for 2–3 minutes.

Add the marinated rice cakes, shrimp, and octopus to the pan and stir-fry over medium heat.

Add shiitake mushrooms, green onion, and the prepared sauce. Stir-fry for 1–2 minutes.

Add bok choy and stir-fry until it wilts.

Turn off the heat and mix in sesame oil and sesame seeds.