Mala Tteokbokki

Prepare the broth: In a medium pot, combine the dried anchovies, dried shiitake mushrooms, and water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes. Strain the broth and discard the solids, setting the clear broth aside.

Prepare ingredients: Slice the fish cakes into bite-sized rectangles. Chop the cabbage and onion into large wedges. Mince the garlic finely. Cut the scallions into 5cm lengths.

Make the sauce: In a small bowl, combine the gochujang, gochugaru, mala paste, Guk-ganjang, white sugar, and minced garlic. Mix thoroughly until a smooth paste forms.