Rinse the seafood in salted water and drain.

Defrost frozen rice cakes and blanch them in hot water until soft.

Rinse the rice cakes in cold water and drain.

Mix the rice cakes with gochujang, red pepper flakes, sugar, cooking wine, and oyster sauce.

Gently mix the seafood with the seasoned rice cakes.

Chop the green onion and green chilies. Adjust chili quantity to taste.

Heat a pan and add 2 tbsp of vegetable oil.

Add the seasoned rice cakes and seafood to the pan and stir-fry evenly.

Pour 1 cup of water into the pan and add fish cakes, green onion, and chilies. Simmer.

Cook until the fish cakes are tender and the sauce thickens.