In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of Gochugaru, 2 minced cloves of garlic, 2 tablespoons of honey, and 3 tablespoons of Gochujang. Mix thoroughly until smooth.

If using frozen Korean rice cakes, submerge them in warm water for about 10 minutes to defrost until slightly softened.

In a large pan or skillet, heat 3 cups of anchovy stock over medium heat until it reaches a gentle boil, about 5 minutes.

Once the stock boils, add the soaked rice cakes and the prepared sauce, stirring well to fully coat the rice cakes. Cook for around 10 minutes, stirring occasionally, until the sauce thickens.

After the sauce has reduced, add the cut pieces of Korean fish cakes and allow them to simmer for an additional 2 minutes.

Remove from heat and sprinkle with finely chopped green onions for garnish before serving hot.