Boil 3 cups of water and add 0.5 tbsp of minced garlic.

While the water boils, chop onion, fish cakes, and ham or sausage.

Add chopped onion to the boiling water and cook until slightly softened, then add fish cakes and sausage.

Add 2 tbsp of sugar to the mixture.

Once the fish cakes are tender, add the rice cakes.

When the mixture boils again, gradually add 3-4 tbsp of jajang powder and stir to dissolve.

Simmer on low heat, stirring occasionally, until the sauce thickens and coats the ingredients.