Spicy Korean Tteokbokki Delight

Soak rice cakes in warm water for 10 minutes if they are hard or refrigerated to soften them.

In a medium saucepan, combine water, dried kelp, and anchovies. Bring to a gentle boil, then simmer for 10 minutes. Remove kelp and anchovies to leave a clear broth.

Place eggs in boiling water and cook for 8 to 9 minutes. Transfer to cold water, peel, and set aside.

Add gochujang, gochugaru, soy sauce, sugar, honey, minced garlic, and toasted sesame oil to the prepared broth. Stir until all ingredients dissolve evenly.

Add softened rice cakes, sliced onion, and fish cake (if using) to the sauce. Simmer over medium heat for 10 to 12 minutes, stirring occasionally, until the sauce thickens and rice cakes achieve a soft yet chewy texture.

Add boiled eggs to the simmering sauce and heat for an additional 2 to 3 minutes.

Sprinkle with sliced green onions and toasted sesame seeds before serving.