3tablespoonsgochugaru고추가루, Korean red chili pepper flakes, preferably finely ground
1tablespooncorn syrup or oligodangor use 1/2 tablespoon more sugar
Soak the rice cakes for about 20 minutes if hardened or refrigerated. Make anchovy broth (see note).
Cut the cabbage, fish cake, and scallions into about 2-inch long pieces. Thinly slice the onion.
Mix all the seasoning ingredients in a small bowl with 3 tablespoons of the broth or water.
Add the anchovy broth (or water) to a large pan or shallow pot. Stir in the prepared seasoning mix. Bring it to a boil over medium high heat.
Add the rice cakes and cook, stirring occasionally. When the rice cakes started to soften, throw in the vegetables, fish cakes, and the optional eggs. Continue to boil, stirring occasionally, until the rice cakes and vegetables are soft, about 10 minutes. Add the optional noodles with 2 minutes remaining.
Add 12 to 14 medium dried anchovies (the guts removed) and 1 piece of dried dashima (about 4-inch square) to the pan along with 7 cups of water. Bring it to a boil, uncovered, over medium high heat, and boil for 10 minutes. For more ideas for broth, see anchovy broth.