Ingredients:
250g Korean rice cakes (tteok)
3 cups water
1 sheet of dried kelp (kombu)
2 tablespoons gochujang (Korean chilli paste)
1 tablespoon gochugaru (Korean chilli flakes)
1 tablespoon soy sauce
1 teaspoon sugar or honey
2 green onions (chopped, reserve some for garnish)
1 boiled egg (optional)
1/2 cup fish cakes (optional, sliced)
