In a small bowl, combine the soy sauce, sugar, Gochugaru, minced garlic, honey, and Gochujang. Mix thoroughly until well incorporated.

If using frozen Korean rice cakes, submerge them in warm water for about 10 minutes until softened, then drain.

In a large pan, pour in the anchovy stock and bring it to a gentle boil over medium heat, about 3-5 minutes.

Once boiling, add the soaked rice cakes and the prepared sauce. Stir to coat the rice cakes evenly.

Cook for about 10 minutes, stirring occasionally, until the sauce thickens and clings to the rice cakes.

Gently fold in the fish cakes and cook for an additional 2 minutes.

Remove from heat and garnish with chopped green onions. Serve warm.