Soak the rice cakes: If your rice cakes are hard or frozen, soak them in cold water for about 20 minutes. Once softened, drain them.

Boil the water: In a large pan, bring 3 cups of water to a boil over medium-high heat.

Mix the sauce: Add gochujang, gochugaru, soy sauce, sugar, and corn syrup to the boiling water. Stir until everything is well combined.

Add the rice cakes: Once the sauce is smooth, add the soaked rice cakes. Cook for about 8 to 10 minutes, stirring occasionally, until they become soft and chewy.

Incorporate the fish cakes and cabbage: Add the fish cakes and chopped cabbage to the pan. Continue cooking and stirring for an additional 4 to 5 minutes, until the cabbage is tender.

Finish with green onions: Toss in the sliced green onions and cook for another 2 minutes.

Optional hard-boiled eggs: If you’re using hard-boiled eggs, add them to the mixture so they can warm through.

Serve hot: Dish out the tteokbokki while it’s steaming, and garnish with additional sliced green onions if desired.