In a large pot, combine the dried kelp, dried anchovies, and 4 cups of water. Bring it to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 10-15 minutes to extract the flavors. After simmering, remove the kelp and anchovies, and set the broth aside.
In the same pot with the broth, add the gochujang, gochugaru, and sugar. Stir well to combine all the ingredients, creating a smooth sauce.
Add the Korean rice cakes directly into the pot. Stir to coat them evenly with the sauce. Allow them to cook for about 5-7 minutes, or until they become tender and chewy, stirring occasionally to prevent sticking.
Once the rice cakes are cooked through, add the green onions and fish cakes into the pot. Stir gently to combine and let them cook for an additional 2-3 minutes until everything is heated through.
To finish, divide the Tteobokki into serving bowls. Halve the boiled eggs and place them on top of the rice cakes. Sprinkle with sesame seeds for a lovely garnish. Enjoy your Spicy Korean Rice Cake warm!
