Tteokbokki

Combine the anchovy stock, gochujang, gochugaru, sugar, and soy sauce in a wide, shallow pan or skillet. Whisk together over medium heat until the gochujang is fully dissolved and the sauce is uniform. Bring to a gentle simmer. Taste — the raw sauce should be aggressively hot, sweet, and savory, slightly more intense than you want the final dish, as the rice cakes will absorb and dilute it.

If using refrigerated rice cakes, soak them in warm water for 10 minutes first to soften. Add the rice cakes and fish cake strips to the simmering sauce. Cook over medium heat, stirring frequently to prevent sticking, for 8 to 12 minutes until the rice cakes are tender all the way through. The sauce will thicken significantly as the starch from the rice cakes is released into it.

Scatter the sliced green onions over the pan in the final 30 seconds of cooking and stir once to incorporate. The sauce at this point should be thick, glossy, and cling to every piece in a heavy coat. Remove from heat immediately — the residual heat of the pan will continue cooking the contents. Serve directly from the pan with toothpicks or chopsticks.