Soak the rice cakes in lukewarm water for about 20 minutes to soften them.

Slice the onion and green chili into thin strips, and blanch the broccoli in boiling water.

Heat oil in a pan, add minced garlic, and sauté until fragrant. Then add the sliced onion and stir-fry.

Add the soaked rice cakes to the pan and stir-fry lightly.

Pour in 1 cup of milk, 1 cup of water, and 2 tbsp of perilla powder. Stir well to combine.

Season with green chili, a pinch of salt, and a pinch of pepper to taste.

Once the mixture starts boiling, add the blanched broccoli and let it simmer briefly.