In a medium pot over high heat, combine 2 cups of anchovy stock or water with a piece of dried kelp. Bring to a boil, then simmer for about 10 minutes. Remove the kelp and keep the broth warm.

Stir in 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, and 1 tablespoon of sugar into the simmering broth. Bring back to a gentle boil and cook for about 5 minutes.

Add 1 pound of Tteokbokki rice cakes into the pot and let them simmer for about 8-10 minutes, stirring frequently.

Incorporate 1 cup of sliced Korean fish cakes into the pot and cook for an additional 4 minutes, stirring gently.

Remove from heat and stir in 1 tablespoon of toasted sesame oil and a handful of chopped scallions. Transfer to a serving bowl and sprinkle with sesame seeds.