1-1/2tablespoonsKorean red chili pepper flakesgochugaru, 고추가루 - see note
1tablespooncorn syrupor 2/3 tablespoon sugar
Soak the rice cakes for about 20 minutes if hardened or refrigerated.
Clean the shrimp (saving the shells if peeling) and squid, and cut the squid into small pieces. Cut the cabbage and scallions into about 2-inch long pieces.
Add 2 cups of water, dashima, and shrimp shells, if available, to a pan. Bring it to a boil, and continue to boil for 5 minutes. Remove the dashima and shrimp shells. Preheat the oven broiler if you want to use it to melt the cheese.
Stir in the sauce ingredients. Bring it to a boil over medium high heat, stirring to dissolve the sauce mix. Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
Add the cabbage. Continue to cook, stirring constantly, for an additional 2 - 4 minutes. Taste the sauce, and adjust the seasoning if needed.
Mix in the seafood and scallion, and continue to cook, stirring, until the seafood is almost cooked.
Add the cheese on top. You can melt the cheese over the stove top, covered, or in the microwave, or under the oven broiler.
Adjust the amount of chili pepper flakes (gochugaru) if you want to increase or decrease the spicy level without altering the saltiness and sweetness.