Soak the rice cakes in water to soften them.

Boil the eggs in water with 1 tbsp salt and 1 tbsp vinegar for 8 minutes.

Cut the fish cakes into 8 pieces by first quartering them and then cutting each piece diagonally.

Add 500 ml water to a frying pan and bring it to a boil with the kelp.

Add 1 tbsp chili powder, 3 tbsp gochujang, 1 tbsp soy sauce, 2 tbsp corn syrup, and 3 tbsp sugar to the boiling water. Stir until the seasoning is well mixed.

Add the soaked rice cakes to the sauce and let them cook for a few minutes.

Add the prepared fish cakes and continue cooking until everything is well coated in the sauce.

If using vegetables, add them now and cook until tender.