Korean Spicy Rice Cake

Cut the fish cakes and cabbage into small triangle-shaped pieces. Cut green onion into about 1-inch segments.

Put a large cooking pan on the stove. Turn on the heat to high. Add a couple of tablespoons of cooking oil, then add green onion and shredded onion. Stir-fry until fragrant. Add 1.3 qt water, dried anchovies, and dried sea tangle. Submerge all ingredients in the water. Turn the heat to medium-low and bring to a boil for 10 minutes. Remove all solids. Only keep the broth in the pan.

Add Gochujang and Korean chili powder mix well. Continue to add soy sauce, sugar, salt, honey, shredded onion, green onion segments, fish cake, and Korean rice cake. Stir to submerge all ingredients in the broth. Bring to a boil, then add cabbage, peeled boiled egg. Cook for 10-15 minutes over medium-low heat until the rice cakes are soft (The rice cakes are still slightly chewy).

Note: It likely gets burned during cooking. If the sauce is almost gone, but the rice cakes are not soft enough, add more water until the rice cakes are soft. Add sesame oil and white sesame seeds, stir to mix well. It's ready to serve. (You may modify it according to your taste. Stir in some shredded cheese, then sprinkle some minced green onion on top.)