1. Prepare the anchovy-kelp broth: In a pot, combine 700g water, dried anchovies, and dried kelp. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10-15 minutes. Remove and discard the anchovies and kelp.
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2. If using frozen rice cakes, soak them in warm water for 10-15 minutes to soften. Drain well.
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3. Prepare other ingredients: Slice the onion thinly. Cut the fish cakes into bite-sized pieces. Cut the green onions into 5cm lengths. Halve the boiled eggs.
