Slice the Korean blood sausage into thick pieces to prevent it from falling apart during cooking.

Prepare all vegetables by slicing them thinly, rinse briefly, and pat dry to remove excess moisture.

Heat olive oil in a pan and sauté minced garlic. Add rice cakes and blood sausage, cooking until slightly crispy.

Add the prepared vegetables and seasoning sauce to the pan. Stir well to combine and coat evenly.

Sprinkle perilla seed powder generously over the dish. Adjust the amount based on personal preference.