Prepare 240g Vienna sausages by making diagonal cuts.

Add 3 tbsp cooking oil to a frying pan and slice the white part of 1/2 stalk of green onion into small pieces.

Place the pan on the stove and sauté the green onion until fragrant.

Add 500g rice cakes to the pan and stir-fry them in the green onion oil over medium-low heat until golden and soft.

Once the rice cakes are soft, add the prepared sausages and stir-fry until the cuts on the sausages open up.

Add 1.5 tbsp gochujang, 1.5 tbsp ketchup, 1.5 tbsp plum syrup, and 2 tbsp oligosaccharide to the pan.