To make stock pour water in a pot, and add anchovies and sea kelp. Boil first and then reduce the heat to low. Cover and simmer for 10 minutes. Remove from heat and let it sit for another 10-15 minutes to get the full flavor. Reserve 4 cups.

Soak the rice cake in the water for 5 minutes. If you want to get rid of the coated oil, blanch them in the boiling water for 30 seconds.

Pour the stock to a non stick pan and add the chili paste and sugar. Mix well. Add rice cakes and cabbage. Boil over medium heat, reduce heat to medium-low, simmer uncovered until the cabbage gets soften and the sauce gets thicken.

Add the fish cakes, if you wish, and garlic. Continue to simmer for another 10 minutes until the sauce gets well thickened to your liking.

Add ketchup and stir well. Sprinkle some peppers and sesame seeds. Good to serve hot right out of pan. Napkins are a must!