You can buy Korean rice cakes refrigerated and fresh, frozen, or dried. You will need to soak frozen ones in cold water for an hour before cooking. Soak the dried ones for at least three hours to overnight. To soak, simply place them in a bowl of cold water and check in about thirty minutes to make sure that they are not sticking together.

Cut the Korean pre-fried fish cake sheets into triangles.

Mix together the gochujang, sugar, soy sauce, garlic, and gochugaru in a small bowl. This is your tteokbokki sauce. Set it aside for now.

Boil the Korean anchovy soup stock in a large, deep pan or a pot over medium-high heat.

Add the tteokbokki sauce into the boiling soup stock. Give it a stir to mix it in.

Drain the rice cakes and add them along with the sliced fish cakes to the pan. Cook for about four to five minutes until the rice cakes are cooked. Then reduce the heat to low and simmer for another two to four minutes. This will reduce and thicken the sauce.

Add the sesame oil and half of the sesame seeds and quickly stir. Serve immediately, sprinkled with the remaining sesame seeds and thinly sliced green onion. Serve them hot and fresh for the most tender and delicious rice cakes.