Slice 250g fish cake into long strips for soy sauce stir-fry.

Julienne 1/4 carrot and slice 1/4 onion. Combine in a bowl.

Mix 2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp sugar, and 2 tbsp corn syrup in a bowl.

Heat 2 tbsp sesame oil and 1 tbsp minced garlic in a pan over medium heat.

Add carrot and onion to the pan and stir-fry until slightly golden.

Add fish cake and stir-fry until lightly browned. Reduce heat to low and add the soy sauce mixture.

Sprinkle sesame seeds and serve the soy sauce stir-fry.

Prepare the gochujang sauce by mixing 2 tbsp chili powder, 2 tbsp gochujang, 2 tbsp sugar, 2 tbsp corn syrup, and 1 tbsp oyster sauce.

Heat 2 tbsp sesame oil and 1 tbsp minced garlic in a pan over medium heat.

Add fish cake and stir-fry until lightly browned.

Reduce heat to low and add the gochujang sauce. Mix well.