Recipe:

1-2 sheets of fishcake
1/2 white onion, sliced
1 green onion, sliced
1/4 carrot, julienned
2 cloves minced garlic
1.5 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
1 tsp sesame seeds (to finish)
(gochugaru optional)

Cut fishcake into small rectangles.
Add onion, green onion, carrot and garlic to a greased pan. Stirfry for 2-3 minutes. Add the fish cakes and remaining ingredients. Stirfry for another 2-3 minutes until fishcakes are soft and have soaked up the sauce. Sprinkle with sesame seeds.
Best eaten within a day of making. Leftovers that have been stored in the fridge can be reheated slightly upon serving to maintain the soft texture.