Prep the ingredients: if refrigerated or hard, soak the Korean Rice Cakes in warm Water for 10–20 minutes until pliable. While they soak, slice the Korean Fish Cakes into strips, chop the Napa Cabbage into bite-sized pieces, slice the Scallions on the bias, and mince the Garlic.
Make the stock: in a medium pot add about 4 cups of the soaked Water, a handful of Dried Anchovies and a 3–4 inch piece of Dried Kelp. Bring to a gentle simmer over medium heat for 8–10 minutes, skimming any foam, then remove the anchovies and kelp to leave a clear, savory stock.
Whisk the sauce: in a small bowl combine the Gochujang (2–3 tbsp), Gochugaru (1 tbsp, adjust to spice preference), Soy Sauce (1 tbsp), Sugar (1–2 tbsp) and the minced Garlic. Add a few tablespoons of warm stock to loosen the paste into a smooth sauce.
Combine and simmer: return the stock to a gentle boil, stir in the sauce until fully incorporated, then add the soaked Korean Rice Cakes, sliced Korean Fish Cakes and chopped Napa Cabbage. Reduce to medium-low and simmer, stirring occasionally so the rice cakes don’t stick, until the cakes are soft and the sauce has thickened to coat everything, about 7–10 minutes.
Cook the eggs: while the tteokbokki simmers, soft- or hard-boil the Eggs to your liking (6–8 minutes for jammy yolks). Peel and halve them, then add to the pot for the last 1–2 minutes to warm through.
Finish and adjust: stir in the sliced Scallions and taste; if it needs more balance, add a pinch more Sugar for sweetness or a splash more Soy Sauce for saltiness. Let everything come together for a final minute so the flavors meld.
Serve: ladle the tteokbokki into bowls, garnish with a generous sprinkle of Toasted Sesame Seeds, and enjoy immediately while hot and glossy.
