Mag's Spiced Kitchen

Soak the rice cakes in hot water for 15 minutes if they have been refrigerated. If they are already soft, there is no need to soak them. If using frozen fish cakes, rinse them under hot water to soften, 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, then 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 sesame seeds and scallions. Enjoy!