Defrost the squid and fish cakes if frozen.

Blanch the fish cakes in boiling water briefly, then rinse under cold water and drain.

Blanch the squid in boiling water, rinse under cold water, and drain.

Cut the fish cakes into bite-sized pieces and slice the squid into manageable portions.

Place the squid and fish cakes in a mixing bowl along with chopped green onion and minced garlic.

Add plum extract, corn syrup, red pepper powder, anchovy sauce, sesame oil, and sugar to the bowl.

Mix everything well until the ingredients are evenly coated with the seasoning.