Prepare Ingredients (Time: 0-20 minutes):
If using frozen rice cakes (400g), soak in cold water 20 minutes to soften. Fresh rice cakes don’t need soaking.
Cut 200g fish cakes into triangles or rectangles.
Slice 1/2 onion. Cut 2 scallions into 2-inch pieces.
Hard boil 1 egg: place in cold water, bring to boil, cook 8 minutes, cool in ice water, peel.
Make Broth (Time: 20-30 minutes):
Make anchovy broth: combine 4 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp (5x5cm). Bring to boil, simmer 10 minutes, strain.
Or use instant dashi powder dissolved in water.
Make Sauce (Time: 30-32 minutes):
In small bowl, mix 3 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, 2 tbsp soy sauce, 1 minced garlic clove.
Cook (Time: 32-52 minutes):
In large pan or wok, bring broth to boil over medium-high heat.
Add sauce mixture, stir to dissolve completely.
Add drained rice cakes and sliced onion. Cook 8-10 minutes, stirring occasionally, until rice cakes are soft and sauce thickens to coat rice cakes.
Add fish cakes and scallions. Cook 2 more minutes.
Adjust Consistency (Time: 52-55 minutes):
If sauce is too thick, add water 1 tbsp at a time.
If too thin, cook 1-2 minutes more.
Serve (Time: 55-60 minutes):
Transfer to serving bowls. Top with halved boiled egg.
Optional: add 1/2 cup shredded mozzarella cheese for modern “cheese tteokbokki.”