Thinly slice the fish cake, pickled radish, and burdock root.

Heat a pan with 2 tbsp vegetable oil and sauté 1 tbsp minced garlic to create garlic oil.

Add sliced fish cake to the pan and stir-fry. Mix in 1 tbsp sugar for better seasoning absorption.

Pour in 2 tbsp soy sauce, 1 tbsp fish sauce, and 1/4 cup water. Simmer until the liquid evaporates to make soy sauce fish cake.

Divide the soy sauce fish cake in half. For the spicy version, add 1.5 tbsp chili powder, 2 chopped green chilies, and 1/4 cup water. Simmer until well combined.

Season the cooked rice with a pinch of salt, 1 tsp sesame oil, and 1 tsp sesame seeds.

Spread the rice evenly on a sheet of seaweed. Place pickled radish and burdock root strips as the base.

Add a generous amount of soy sauce fish cake or spicy fish cake on top of the base fillings.