Slice onion, carrot, capsicum, chili, mushrooms, Set aside.
Slice fish cakes and place in a colander.Pour hot boiled water over the fish cakes and drain completely.
Mix the soy sauce, corn syrup, Korean chili powder. Set aside.
Heat a heavy pan or pot over medium heat. When the pan is hot, add oil and the sauce mixture. Bring to boil about 1 minute.
Add the vegetables stir well to cover the sauce, cook for about 30 seconds and reduce heat to low heat.
Add the fish cakes and minced garlic, stir well about 1 minute.
Remove from the heat, add black pepper and sesame seed and serve with steamed rice.