Tteokbokki Spicy Rice Cake

0 In a pot, toast the dried anchovies for 3-4 minutes or until browned. Add the water and dried kelp, and simmer for about 15 minutes. Strain and set aside.
3 Combine the gochujang, coarse gochugaru, fine gochugaru, soy sauce, light brown sugar, and peanut butter. Mix together well. 
2 In a large pot, add the broth, rice cakes, and sauce mixture. Stir the sauce until fully combined. 
1 Once the rice cakes come to a boil, add the cabbage and scallions.
5 Cook for about 5-10 minutes until the sauce has thickened. Add the sliced fish cakes and cook for another 1-2 minutes.
4 Serve immediately and enjoy!