First, fry the dumplings until golden brown.
Grease a preheated pan over medium-low heat with plenty of oil, carefully add the unthawed dumplings, fry the three sides until golden brown, and place them on a kitchen towel for a while to remove the grease.
* Please be careful as the oil may splash. :)

Cut the fish cake (2 sheets) into bite-sized pieces.
Slice the onions (1/2), and chop the chives (a little) into 1cm lengths.
* You can also prepare green onions instead of green onions :)

I'm also preparing a handful of tteokbokki.

[Making the sauce]
Add 1.5 tablespoons of red pepper powder, 1 tablespoons of red pepper paste, 1 tablespoons of soy sauce, 1/2 tablespoons of tuna, 1/2 tablespoons of oligosaccharide, 1 tablespoons of sugar, and a little bit of mirin, and mix well to make the sauce.

Add the sauce above to the anchovy kelp stock and mix well.
When the soup boils up, lower the heat to medium and boil it for about 5 minutes with fish cake and tteokbokki rice cake.
Please taste it.
Add soy sauce if it is bland, sugar if it is less sweet, and water if it is salty.
I didn't add a separate seasoning because it was just right for the seasoning.
* Making anchovy and kelp broth
Put 600ml of water, 5 anchovies for soup, and 3 sheets of kelp (5cm by 5cm) in a pot, and remove the kelp first when it boils.
Boil the anchovies for another 5 minutes, remove them, and use them :)

Add the fried dumplings and boil them for a little longer, then add the chopped chives and sesame seeds to finish.