Wash 2 cups of rice cake slices and soak them in water until softened. Adjust soaking time based on hardness.

Drain the water completely and pat dry the rice cakes using kitchen towels to remove any moisture.

Heat a generous amount of oil and fry the rice cakes until golden brown, or lightly pan-fry them with a small amount of oil. Use chopsticks to separate them immediately to prevent sticking.

Remove excess oil from the fried rice cakes and set them aside.

In a pan, combine 3 tbsp brown sugar, 4 tbsp water, 1 tbsp soy sauce, and 1 tbsp vegetable oil to create a syrup. Do not stir while cooking.

Once the syrup thickens, add the rice cakes and mixed nuts. Stir-fry until the syrup coats them evenly and the flavor is absorbed.