Please cut the fish cake into bite-size pieces. If you want to eat fish cake more lightly and softly, blanch it in boiling water. When I eat with my kids, I usually boil it and eat it.

Slice onions, green onions, and cheongyang peppers. You can eat it with carrots or paprika.

Please make the sauce. I made it with 2 spoons of red pepper paste, 2.5 spoons of soy sauce, 1 spoon of minced garlic, 2 spoons of oligosaccharide, and 2 spoons of red pepper powder. In my case, I used 1.5 strong soy sauce + 1 spoonful of Korean soy sauce. I used 1 spoon of fine powder and 1 spoon of red pepper powder instead. Even if you don't do half and half like me, the taste won't be that different.

Grease a heated pan and saute the onions lightly. So that the scent of onions slowly comes up.

Add sliced fish cake and stir-fry until yellowish.

Add green onion and cheongyang pepper and stir-fry slightly. So that the spicy smell of chili peppers is put on the fish cake.

Add the sauce and stir-fry it evenly, and it's done.

Don't stir-fry it too lightly. It's good if you stir-fry it a little more so that the taste gets cut. I used all the seasoning I made, and it was perfect because it was spicy and had a strong aftertaste.