Substitutions & Variations: For a fuller meal, add boiled eggs, Korean fish cakes (eomuk), ramen noodles, or sliced cabbage during cooking. For a creamier, milder sauce, stir in 1/4 cup of heavy cream or milk in step 4. For less spice, reduce gochugaru or add more sugar.

Dietary Adaptations: For a gluten-free option, use tamari instead of regular soy sauce and ensure any fish cakes or broth used are certified gluten-free. For a vegetarian/vegan option, substitute anchovy broth with a good quality vegetable broth. Omit fish cakes and use plant-based add-ins like mushrooms or firm tofu. Ensure your rice cakes are vegan (most are just rice flour and water).

Storage & Reheating: Store any leftover Rice Cakes Korean Style in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low-medium heat, adding a splash of water or broth to loosen the sauce and prevent the rice cakes from sticking.

Nutritional Note: Nutritional information is an estimate as it was not provided in the original article. Values may vary based on exact ingredients and portion sizes.