First, dunk Dried Anchovy (10) and Dried Sea Kelp (1 piece) in Water (4 1/2 cup) to make a stock. Boil first and reduce heat to low. Cover and simmer for 10 minutes.
Remove from heat and set aside. The stock will get more intensified as you let it sit, about 15 minutes. At that time also remove our anchovy friends from the pot.
Reserve 4 cups of the stock for a serving of 5-6.
Soak the Rice Cake (1.3 pound) in water for 5 minutes.
OPTIONAL STEP: If you want to get rid of the oil coating, blanch them in boiling water for 30 seconds.
Dice the Green Cabbage (1/2 head).
Slice the Leek (1 stalk).
Chop the Garlic (1 clove).
This is optional but if you like the addition of the fish cakes, slice the Flat Fish Cake (3 slice) into even pieces.
Pour the reserved stock in a non stick pan. Add Gochujang (5 tablespoon) to the pan.
Smear the paste with spoon to mix in with the stock.
Add Granulated Sugar (3 tablespoon) and mix well.
Place the pan over medium heat. Add rice cakes and cabbage.
Let them boil first and simmer over medium-low heat for 10 min, until the rice cakes and the cabbage soften. The sauce will get slightly thicker, too.
Add the fish cake and garlic. Continue to simmer for 10 minutes, until the sauce gets quite thick.
Add the leek and mix well.
Now this is something you don't have to add but I recommend it! Add Ketchup (2 tablespoon) at the end. It will bring subtle tang to the sauce and adds beautiful deep orange color.
Lastly crack some Freshly Ground Black Pepper (to taste) and sprinkle some Roasted Sesame Seeds (1 teaspoon).
Stir well. Serve immediately!