Step 1

Bring 3 cups of water to boil; add rice cake and soak it for 10 to 20 minutes.

Step 2

Meanwhile in a skillet combine stock, gochujang, soy and sugar; bring it to boil over medium high heat.

Step 3

Drain rice cake and add into boiling sauce; reduce heat to medium and cook for 5 to 6 minutes, stir occasionally.

Step 4

Stir in fish cake and cook additional 3 to 4 minutes or sauce is thicken, stir occasionally.

Step 5

Remove from heat and add sliced green onion.

Step 6

Serve immediately and garnish with sesame seeds. Serve with a hard boiled egg if you’d like.