Cut the onion, green onions, and red pepper into thin slices.
Cut the fish cakes into bite sized pieces and rinse them with hot water to remove any oil on the surface.
Boil the fish cakes, OTTOGI DRIED CUT SEA TANGLE, onions, and green onions.
Add minced garlic and OTTOGI KATSUOBUSHI SOY SAUCE.
Season with salt and OTTOGI BLACK PEPPER POWDER and garnish with the red pepper pieces.