Defrost the rice cakes if frozen, rinse them in water, and prepare fish cakes and green onion by cutting them into appropriate sizes.

In a pot, add 3 cups of water and bring it to a boil. Once boiling, add the rice cakes.

Add 2 tbsp of sugar to the pot and adjust sweetness to taste.

Add 1 tbsp of gochujang, 2 tbsp of chili powder, and 2 tbsp of soy sauce. Stir until the seasonings are fully dissolved.

Add the fish cakes to the pot and let them simmer to release their flavor into the broth.

Add the green onion and let it simmer for a few more minutes.