Spicy rice cake (Ddeokbokki: 떡볶이)

Hot and spicy rice cake

1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you're not adding hard boiled eggs and fish cakes)
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
1/3 cup hot pepper paste
1 tbs hot pepper flakes
1 tbs sugar
3 green onions, cut into 3 inch long pieces
2 hard boiled eggs, shelled (optional)
½ pound fish cakes (optional)

In a shallow pot or pan, add the water, dried anchovies, and dried kelp.
Bring to a rolling boil for 15 minutes without the lid.
Remove the anchovies and kelp. Add the hot pepper paste, hot pepper flakes, sugar, and sugar. Stir a little then add the rice cake, green onion, and the optional fish cakes and hard-boiled eggs.
When it starts boiling, stir gently with a wooden spoon. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny.
Remove from the heat and serve hot.