Chop the onions and green onions into small pieces and prepare fish cakes and perilla leaves.

When the water boils, add anchovies, kelp, and shiitake mushrooms, take out anchovies and kelp after 10 minutes, boil them for another 5 minutes, and then take out the shiitake mushrooms and make soup. After serving the soup, boil it with red pepper paste, red pepper powder, sugar, cooking sugar, and soy sauce. When the soup boils, add tteokbokki rice cake and boil it.

When the soup boils, add the fish cake, add the green onions and onions, and boil it until the soup is half boiled down. When the soup becomes thick, add perilla leaves at the end and turn off the heat.

Spicy and sweet tteokbokki with a fragrant perilla leaf scent is complete. Perilla leaves are crunchy when you put them in at the end, so it smells better. It's good if you just put a lot on top before you eat it. Spicy and sweet and chewy tteokbokki with perilla leaves is more delicious because it is crunchy and fragrant.