• Separate the head of the squid from the body. Pull out the cartilage from the body and make a cut on one side to make one flat piece. Remove anything left inside the body tube and then peel off the skin. Cut it in smaller pieces. Cut the head just above the eyes and discard the eyes and lower parts. Remember also to remove the cartilage part, if any, on the head.
  125 grams squid
• Shell and devein the prawns if needed.
  200 grams prawn
• Cut fish fillet into smaller pieces.
  250 grams fish fillet
• Place the squid, prawn, and fish in a food processor or blender. Add onion powder, garlic powder, salt, sugar, ground pepper, oil, flour, starch, and egg white.
  1 tablespoon onion powder, 1 teaspoon garlic powder, 2 teaspoon fine salt, 1 teaspoon sugar, 1 teaspoon white ground pepper, 1 tablespoon oil, ¼ cup flour, ¼ cup potato starch or tapioca or cornstarch, 1 large egg white
• Pulse for a couple of minutes until it gets a homogeneous texture. About 2-3 minutes depending on speed of the processor.

Shaping.

• Divide the mixture into 3 or 4 equal parts. Take one part and spread it on a flat surface lined with plastic wrap, making sure there is no air trapped. Scrape it together to form a rectangle, about 1 inch high. Wrap it with the plastic wrap liner. Do the same with the rest.
• Place the uncooked fish cakes in the freezer and chill for 20 minutes.
• Heat enough oil, about 1-inch high, in a small pot over medium high heat until it reaches 350°F. Take the fish cakes and fry them one at a time for 10-12 minutes, flipping them over for even cooking until it becomes golden brown.
  Oil for frying
• Transfer to a plate lined with paper towel to get rid of excess oil.
• Slice and serve while still warm. You may store the cooked fish cake in the fridge or use it for other Korean recipes.