Cut fish cake into bite-sized pieces, slice onion, and diagonally slice green onion.

Heat a pan over medium heat, add 3 tbsp vegetable oil, and sauté 1.5 tbsp minced garlic until fragrant.

Add sliced onion and fish cake to the pan, stir-fry until the onion becomes slightly translucent.

Add 2 tbsp sugar, 1 tbsp anchovy sauce, 2 tbsp soy sauce, and 1/4 cup water. Simmer for about 3 minutes.

Divide the stir-fried fish cake mixture into two portions.

For the spicy version, add 1 tbsp red pepper powder and stir-fry until well-coated. Add half of the sliced green onion and stir-fry briefly.

Finish the spicy version by adding 1 tbsp sesame oil and 1 tbsp sesame seeds.

For the soy sauce version, continue stir-frying the remaining portion until the liquid evaporates. Add the remaining green onion and stir briefly.