Step 1

Bring anchovies, kombu, ¼ small sliced onion, 2 smashed garlic cloves, and 3½ cups water to a boil in a small pot. Reduce heat to medium-low and simmer at least 15 minutes and up to 45 minutes (the longer the stock simmers, the more flavor it will have).

Step 2

Strain anchovy stock through a fine-mesh sieve into a glass measuring cup; discard solids. Return stock to pot and heat over medium. Add fish cakes and simmer until just heated through, about 5 minutes.

Step 3

Meanwhile, mix gochujang, soy sauce, and gochugaru in a small bowl.

Step 4

Heat oil in a large skillet over medium-high until hot. Add rice cakes and cook, turning occasionally, until crisp, about 5 minutes. Add remaining 2 sliced onions and 6 sliced garlic cloves and cook, stirring, until softened, about 2 minutes. Add gochujang mixture and cook, stirring occasionally, until combined and fragrant, about 1 minute more.

Step 5

Add 2½ cups anchovy stock along with fish cakes to rice cake mixture and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until sauce is thickened and rice cakes are tender, about 5 minutes.

Step 6

Add bok choy and half of scallions and toss until well combined, adding more anchovy stock by the tablespoon to thin if needed. Cook, tossing occasionally, until bok choy is wilted, about 2 minutes.

Step 7

Transfer tteokbokki to a platter. Top with eggs, sesame seeds, and remaining scallions.