Korean Tteokbokki

Soak rice cakes in cold water for 30 minutes if using refrigerated ones. Drain.

Bring dashi broth to a boil. Add gochujang, soy sauce, and sugar. Stir to combine.

Add rice cakes and fish cakes. Cook over medium-high heat, stirring frequently, for 8–10 minutes until sauce thickens and clings to the rice cakes.

Adjust seasoning — add more gochujang for heat, sugar for sweetness.

Garnish with sliced spring onion, sesame seeds, and a zigzag of mayonnaise. Serve immediately.