Mag's Spiced Kitchen

Soak the rice cakes in hot water for 15 minutes if they have been refrigerated. If they are soft already, then there is no need to soak them in water. If using frozen fish cakes, rinse under hot water to soften them. Then cut the fish cakes into small pieces. In a large pan over high heat, add gochujang, gochugaru, garlic, soy sauce, sugar, and anchovy stock. Bring it to a boil and add the rice cakes and fish cakes. Turn the heat to medium-low and cook until the rice cakes are soft, about 10 minutes. Add the scallion and mix well. Garnish with white sesame seeds and green parts of scallions. Enjoy!