Rinse the fish cakes and cut them into desired sizes. Optionally, blanch them briefly.

Rinse the rice cakes thoroughly in water to clean them.

Mix gochujang, soy sauce, corn syrup, and chili powder to create the sauce.

Add 400-450ml of water to a pot. Use 450ml if including fish cakes.

Add the rice cakes to the pot and boil them. Stir occasionally to prevent sticking.

Once the water boils and the rice cakes soften, add the prepared sauce and mix well.

Add the fish cakes to the pot and continue cooking.

Simmer on medium heat until the sauce thickens and the rice cakes are tender.