In a small bowl, whisk together the soy sauce, sugar, Gochugaru, minced garlic, honey, and Gochujang. Ensure all ingredients are well combined.

If using frozen Korean rice cakes, place them in warm water for about 10 minutes until they soften. Drain and set aside.

In a large pan over medium heat, pour in the anchovy stock and bring it to a gentle boil for approximately 3-5 minutes.

Once the stock reaches a boil, add the defrosted rice cakes along with the prepared sauce. Stir gently and cook for about 10 minutes.

After the rice cakes have cooked in the sauce, add the bite-sized pieces of Korean fish cakes to the pan. Stir and let them cook for another 2 minutes.

Remove the pan from heat and transfer the dish to a serving plate. Garnish with chopped green onions.