For this recipe, I used small homemade cylindrical rice cakes. If you use the thicker cylindrical rice cakes, slice them before stir frying. You can also use pre-sliced rice cakes. Feel free to substitute any of the vegetables with whatever you have on hand. Also, feel free to add more gochujang if you want more spice. If you are not vegetarian, the rice cakes also taste great with a drizzle of fish sauce. This is a tteokbokki-inspired recipe. If you are interested in making tteokbokki, check out these recipes from Maangchi, Korean Babsang, or Robin Ha’s cookbook, Cook Korean!