If using frozen rice cakes, make sure to rehydrate them by soaking for 2+ hours in cool water. If using refrigerated rice cakes, soak them in cool water while prepping the other ingredients.

Heat up 3 cups of broth or water until boiling. Set aside.

Add 2.2 lbs (1 kg) cylindrical rice cakes, 3 sheets of cut fish cakes, 2 cups Napa cabbage, 1 small onion, and 3 cloves of minced garlic. Then, add in the 3 cups of hot broth or water from the previous step, 1/3 cup of gochujang, 2 tbsp of soy sauce, 2 tbsp white granulated sugar, and 1-3 tsp of gochugaru into the pan and turn the heat on to medium-high. Stir frequently to make sure the rice cakes are not sticking to the bottom.

Boil until the rice cakes have softened through and the sauce has thickened (8-10 minutes). Then, add in 1 tbsp of sesame oil and 4 stalks of chopped green onions. Stir and cook for another 2-3 minutes until the green onions have wilted. Taste the sauce and adjust seasoning as necessary with salt or soy sauce, depending on your preference. May consider adding an extra 1 tbsp of soy sauce if water was used as the base, but taste first! Continue to simmer until sauce has thickened to your liking.

Top with sesame seeds and serve immediately.