Classic Tteokbokki (spicy Korean Rice Cakes)

If using refrigerated or frozen rice cakes, soak 1 lb of rice cakes in warm water for 10-20 minutes to soften them, then drain. Cut the 2 sheets of fish cakes into bite-sized triangles or strips. Chop 2 stalks of green onions into 2-inch lengths.

In a small bowl, combine the sauce ingredients: 3 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp sugar, 1 tbsp corn syrup, 1 tbsp soy sauce, and 1 tsp minced garlic. Mix well until a smooth paste forms.

Pour 3 cups of anchovy stock into a large wok or shallow pan over medium-high heat. Whisk in the pre-mixed sauce paste until fully dissolved in the liquid.

Add the drained rice cakes to the boiling stock. Reduce heat to medium and simmer for about 8-10 minutes, stirring occasionally to prevent the cakes from sticking to the bottom of the pan.

Once the sauce has thickened slightly and the rice cakes are tender, add the prepared fish cakes and hard-boiled eggs (if using). Continue to simmer for another 4-5 minutes until the fish cakes swell and absorb the broth.

Stir in the green onions and cook for 1 minute until just wilted. The sauce should be glossy and coat the back of a spoon. Remove from heat, garnish with 1 tsp sesame seeds, and serve immediately.