Spicy rice cake (Tteokbokki)

In a wide pan, add water and turn the heat to medium-high.

Prepare dried anchovies by removing the heads and guts.

Add the cleaned anchovies and a piece of dried kelp to the water.

Boil uncovered for 15 minutes to make the broth.

In a bowl, combine hot pepper paste, hot pepper flakes, and sugar.

Mix the sauce ingredients thoroughly.

Cut green onions into 2.5-inch long pieces. Save some green tops for garnish.

Peel the hard-boiled eggs.

After 15 minutes of boiling, strain the broth to remove the anchovies and kelp.

Add the rice cakes to the broth.

Add the prepared sauce to the pan and stir to combine.

Add the chopped green onions.

Add the fish cake balls and hard-boiled eggs.

Cook and stir for about 7 minutes until the sauce has thickened and the rice cakes are soft and chewy.

Transfer the finished tteokbokki to a serving dish.

Garnish with the reserved green onion tops and serve immediately.