Step 1: Prepare the Rice Cakes

• If using refrigerated or frozen rice cakes, soak them in warm water for about 10-15 minutes to soften them.
• Drain and set aside.

Step 2:Prepare the Broth

• In a large pot, add 4 cups of water, dried anchovies, and dried kelp. Bring to a boil.
• Once it boils, reduce the heat and simmer for 10 minutes.
• Remove the anchovies and kelp from the broth.

Step 3: Make the Sauce

• In a small bowl, mix together the gochujang, gochugaru, soy sauce, sugar, corn syrup (or honey), and minced garlic until well combined.

Step 4: Cook the Tteokbokki

• Add the sauce to the broth in the pot and stir well to dissolve.
• Add the sliced onion and bring the mixture to a boil.
• Once boiling, add the rice cakes and fish cakes to the pot. Reduce heat to medium and cook, stirring frequently, until the rice cakes are soft and the sauce has thickened, about 10-15 minutes.
• If using, add the hard-boiled eggs during the last few minutes of cooking to heat through.
• Add the green onion pieces and cook for another 2 minutes.

Step 5: Serve

• Transfer the Tteokbokki to a serving dish.
• Garnish with toasted sesame seeds and chopped green onions.