Cheese Tteokbokki

Rinse the Tteokbokki tteok under cold water and soak them for 10-15 minutes if they are not fresh, then drain.

Prepare the broth by combining Water, Dashima, and Dried anchovies in a medium pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the Dashima and Dried anchovies, discarding them.

In a separate bowl, prepare the sauce by mixing Gochujang, Gochugaru, Soy sauce, Sugar, and Garlic until well combined.