Ingredients

1 pound tteokbokki tteok (2 to 3-inch long rice cake pieces or oval shapes)
8 ounces napa cabbage (or green cabbage)
2 sheets eomuk (fish cakes - aka oden)
2 scallions
1/4 onion
2 soft boiled eggs - optional
1/2 of 1 package raw ramen noodles - optional
5 to 6 cups anchovy broth

Seasoning

3 tablespoons gochugaru (Korean red chili pepper flakes), preferably finely ground
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon corn syrup or oligodang (or use 1/2 tablespoon more sugar)
1 tablespoon garlic
1/2 teaspoon salt
pinch pepper

Directions

1. Soak the rice cakes for about 20 minutes if hardened or refrigerated. Make
anchovy broth (see note).

2. Cut the cabbage, fish cake, and scallions into about 2-inch long pieces. Thinly
slice the onion.

3. Mix all the seasoning ingredients in a small bowl with 3 tablespoons of the
broth or water.

4. Add the anchovy broth (or water) to a large pan or shallow pot. Stir in the
prepared seasoning mix. Bring it to a boil over medium high heat.

5. Add the rice cakes and cook, stirring occasionally. When the rice cakes started
to soften, throw in the vegetables, fish cakes, and the optional eggs. Continue to
boil, stirring occasionally, until the rice cakes and vegetables are soft, about 10
minutes. Add the optional noodles with 2 minutes remaining.

Notes
Add 12 to 14 medium dried anchovies (the guts removed) and 1 piece of dried dashima
(about 4-inch square) to the pan along with 7 cups of water. Bring it to a boil,
uncovered, over medium high heat, and boil for 10 minutes.