Prepare the Rice Cakes:

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

Make the Broth:

In a large skillet or wok, bring 3 cups of water or anchovy stock to a boil.

Add the Sauce Ingredients:

Stir in gochujang, gochugaru, soy sauce, sugar, and minced garlic. Mix well until the sauce is dissolved and evenly combined.

Cook the Rice Cakes:

Add the rice cakes to the skillet and simmer over medium heat, stirring occasionally to prevent sticking.
Cook for about 10–12 minutes, or until the rice cakes are soft and the sauce has thickened

Add the Optional Ingredients:

Toss in sliced fish cakes and onion during the last few minutes of cooking, allowing them to absorb the flavors.

Finish with Garnishes:

Add chopped green onions and sprinkle sesame seeds on top for garnish.

Serve:

Serve hot, straight from the pan, with extra green onions or sesame seeds for topping.