This is a folk dish often eaten in Busan alongside fishcake skewers in snack stalls in the city. It is a rice cake stick, skewered as one would with fish cake, simmered in a fishcake soup. Rice cake sticks used for this dish are thin and long, made from steamed nonglutinous rice powder. When simmered in warm broth, they soften and become tender, yet chewy. It soaks up the fishcake soup and brims with light, yet savory flavor. The skewers are dipped in soy sauce to taste. Some places instead opt for red chili paste with vinegar. However, true aficionados like their skewers without any extra sauce.

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