Soak the glass noodles in water for about 30 minutes.

Rinse the tteokbokki rice cakes in water and cut the fish cakes into bite-sized pieces. Chop the green onions into small pieces.

In a pot, add 2.5 cups of water.

Add soy sauce, chili powder, sugar, corn syrup, minced garlic, and oyster sauce to the water. Adjust sweetness to taste.

Bring the mixture to a boil.

Add the rice cakes and fish cakes to the boiling sauce. Let them cook until the rice cakes are tender.

Once the rice cakes are cooked, add the soaked glass noodles.

Cook until the glass noodles turn transparent. Add the chopped green onions and a sprinkle of black pepper.