Cut 2 sheets of fish cake into bite-sized pieces.

Prepare 1 cup of fermented kimchi and 1/2 cup of kimchi juice.

Slice 1/2 green onion, 1/2 onion, and 1/2 zucchini into bite-sized pieces.

Add kimchi and kimchi juice to a pot, then stir in 1/2 tbsp sugar and sauté until the kimchi becomes translucent.

Pour 700ml of rice water into the pot and bring it to a boil.

Add the fish cake to the boiling broth and let it cook until tender.

Add 1/2 tbsp minced garlic, sliced onion, green onion, and zucchini to the pot and simmer until vegetables are tender.

Season with 1/2 tbsp chili powder, 1 tbsp soy sauce, and 1/4 tbsp salt. Adjust seasoning to taste.