制作高汤。锅中加入水，凤尾鱼干，昆布，不盖锅盖中火煮15分钟（Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid.）
准备酱料。将辣酱、辣椒面、糖倒入在小碗中搅拌均匀。 锅中取出凤尾鱼干和昆布，并在锅中加入年糕、葱、鱼丸（可选）、（鸡蛋（可选）。高汤量约为2.5杯（590g）（Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups. ）
当开始沸腾时用木勺轻轻搅拌，直到年糕变软，汤汁变浓稠（约需要10-15分钟）。如果年糕不够软，加入一些水搅拌。（如果使用冷冻年糕，提前解冻并放在冷水中使其变软一些）（Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.）
出锅装盘！（Remove from the heat and serve hot.）