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1
Put the water in a medium sized pot and put on medium heat.
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2
Take the anchovies and without removing the head, remove the guts by scraping out with a knife.
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3
*** NOTE : I personally, am super squeamish so I wussed out and went with Japanese dashi. Traditional Korean stock is made with anchovy and kombu, while Japanese dashi is made with bonito and kombu so the tastes are quite different. For this, I didn't think it was too bad just because the pepper paste is so strong and some don't even use a broth base and just use water. It's best to go about this part in the way you are most comfortable with, but just to warn this anchovy broth is the base of many, many Korean dishes so it might be worth getting comfortable with the process if you plan on getting into Korean cooking.
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4
Add the the anchovies into the boiling water as well as a sheet of kombu. Allow to simmer for 15 minutes.
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5
While the broth is simmering, take a small bowl and add the Gochujang, red pepper flakes and sugar. Mix until well combined.
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6
Slice the green onions in about 2-3 inch sections
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7
After 15 minutes, take a skimmer and remove the anchovies and kombu and place in the trash. Now add the the rice cakes, the red pepper mixture and the green onions to the broth.
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8
Let the mixture simmer for about 10 minutes while stirring occasionally. The liquid should thicken and it will beready when the consistency is thick enough to coat the spoon.
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9
Serve while hot
