Chop the onion into large pieces and slice the green onion thinly. Drain the canned salmon to remove excess oil.

Heat a pan with a little oil and sauté the chopped onion, minced garlic, and sliced green onion.

Once the onion turns translucent, add gochujang, doenjang, cooking wine, sugar, and corn syrup. Stir well.

Continue cooking over medium heat, stirring frequently to prevent burning.

Add the drained salmon, sesame seeds, and sesame oil. Stir and cook until the mixture is dry and well combined.