Prepare the fish cakes by removing them from skewers. If frozen, thaw them or blanch in boiling water for easier handling.

Cut the fish cakes into bite-sized pieces. Divide flat fish cakes into thirds and curly fish cakes into halves.

Cut the rice cakes into thirds to match the size of the fish cakes.

Thread the fish cakes and rice cakes alternately onto skewers.

Mix the sauce ingredients: 2 tbsp gochujang, 1 tbsp chili powder, 1 tbsp minced garlic, 2 tbsp soy sauce, 3 tbsp mirin, 1 tbsp corn syrup, 1 tbsp sugar, 0.5 tsp black pepper, and 300ml water.

Place the skewers in a pot and pour the sauce over them. Cover and cook on medium heat for 3 minutes.

Uncover the pot and spoon the sauce over the skewers as they cook. Let the sauce reduce until it becomes thick and coats the skewers.