Step 1
Soak the rice cakes in warm water for 30 minutes if they are refrigerated or frozen.
Step 2
Prepare anchovy stock by simmering dried anchovies in water for 10–15 minutes. Strain and set aside.
Step 3
In a large pan, combine anchovy stock, gochujang, soy sauce, sugar, and minced garlic. Stir to dissolve.
Step 4
Bring the sauce to a boil over medium heat while stirring occasionally to prevent sticking.
Step 5
Add rice cakes to the boiling sauce. Stir gently and cook for 10 minutes or until they become soft and chewy.
Step 6
Slice the fish cakes into bite-sized pieces and add them to the pan.
Step 7
Let the mixture simmer for another 10 minutes, allowing the sauce to thicken and the flavors to develop.
Step 8
Add sliced spring onions and boiled eggs to the pan.
Step 9
Drizzle sesame oil over the mixture and stir gently.
Step 10
Continue simmering until the sauce is thick and coats the ingredients well.
Step 11
Serve hot in bowls, garnished with additional spring onions or sesame seeds if desired.
