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[ Red Fish Cake ] About 3~4 servings [ Ingredients ] Water 1 bottle (500ml) Square fish cakes 10 sheets (350g) Green onion 1 stalk (70g) Onion 1/4 piece (60g) Cheongyang chili peppers 2 pieces (20g) Sugar 2 tablespoons (24g) Gochujang 2 tablespoons (40g) Soy sauce 2 tablespoons (20g) Coarse red pepper powder 1/2 tablespoon (4g) Fine red pepper powder 1/2 tablespoon (3g) Pepper powder [Instructions] 1.Fold 5 fish cake sheets in half lengthwise, then fold in half again to make 4 layers. Leave about 1cm at each end and skewer the cakes in a zigzag pattern If you twist the fish cakes before skewering, fold them only 3 times If you don't have skewers, use wooden chopsticks 2.Cut the remaining 5 fish cake sheets and set aside 3.Split the green onion in half and cut it into 3cm lengths and slice the onion into thick 0.8cm pieces 4.Slice the Cheongyang chili peppers into 0.8cm thickness 5.Pour water into a pot, add sugar, gochujang, soy sauce, coarse red pepper powder, fine red pepper powder, and pepper powder, and mix them over high heat 6.Once the sauce is dissolved, add green onion, onion, and Cheongyang chili peppers and bring to a boil 7.When the soup starts to boil, add the fish cakes and cook for about 6 minutes over medium heat