Start by boiling the anchovy broth. Use 1 liter for 4 servings.

Soak the rice cake slices in cold water to soften them.

Soak the seaweed in boiling water for 2 minutes, then rinse and cut into bite-sized pieces.

In a pot, sauté the seaweed with 2 tbsp of perilla oil over medium-low heat for 2 minutes.

Pour the prepared anchovy broth into the pot and bring to a boil.

Add 1 tbsp minced garlic and 2 tbsp fish sauce to the pot.

Add the soaked rice cake slices and cook until they are tender, about 2 minutes.