Step 1

Soak rice cakes in water for 10-15 minutes (This step is for rice cakes that are hard. Skip this step if they are already soft).

Step 2

In a medium size pot over high heat, add anchovy stock and dried kelp and bring to a boil. Remove the kelp, lower the heat to low, and simmer for 10 minutes, uncovered.

Step 3

Stir in gochujang, gochugaru, soy sauce and sugar – and bring back to a boil.

Step 4

Add rice cakes and cook for 8-10 minute, stirring frequently until they are soft.

Step 5

Add fish cake and cook for 4 minutes, stirring frequently.

Step 6

Turn off the heat and stir in sesame oil. Add scallions, stir and transfer to a bowl. Sprinkle sesame seeds on top (optional) and serve.