Prepare 240g of 6 pieces of square fish cake. It's better to skewer fish cakes than thick fish cakes If it's too thick, it folds and tears.

If you have a skewer, fold it 2-3 times and bend it 3-4 times. There's a strange difference in taste between folding it on a skewer and just cutting it and frying it. If you don't have a skewer, you can just cut it into big pieces and prepare it.

When you are hooked on a skewer, thread the ends 2 to 3cm. That way, you can eat the sauce and it will get a little soggy, so it won't come off the skew.

Wrap the foil around the end of the handle and take it out after cooking. It's good that the sauce is not on the handle. If it's for entertaining guests, make sure to wrap it around the foil

Chop and chop 2 cheongyang peppers. If you cut red pepper right after touching the fish cake, your hands might get slippery and cut, so wash your hands and cut them.

Cut the green onion into 1 tablespoon pieces.

1. Pour the ingredients written in the seasoning into the pan. Mix it separately in a bowl and ripen it for more than 6 hours
2. Use medium particles that are not too big for red pepper powder.
3. Use dark soy sauce rather than brewed soy sauce for heating.
4. If you don't mind, try adding Jeongjong or Soju.
5. If you want to use oligosaccharide instead of starch syrup, add 80% of isomalto oligosaccharide, which is resistant to heat, instead of fructo oligosaccharide. Oligosaccharide has a higher sugar content than starch syrup

Add water and simmer for about a minute.

Bring to a boil for 1 minute, reduce heat to low and add fish cake.

Slightly tilt the pan and boil down the dripping sauce, pouring the sauce on the fish cake. When it's boiled down, it's good to lift the fish cake slightly from the pan and mix the sauce evenly with the other sauce. Stir-fry while pouring it, and when the seasoning is reduced by half, add the green onions and green onions.

Add the green onions and simmer until the sauce is self-cooked. You see the arrow in the picture. Seasoning is the other side, but you have to change the position with the other side. If you don't, I'm going to burn the sauce on the other side and stick to it

When the seasoning boils down to about 1/10th, delicious spicy fish cake is done! You can make 2 to 3 times the sauce and boil it down. But this time, the sauce is perfect! I did it in the right way^^ If this process is annoying, add 1.5 to 2 times the seasoning and water! Soak it and boil it over low heat.