Make the kelp broth

• Bring the water to a simmer with the dried kelp.
• Remove the kelp once the broth is flavored.

Mix the sauce

• Combine the gochujang, gochugaru, soy sauce, sugar, black pepper, curry powder and minced garlic in a bowl.
• Stir into a smooth paste.

Simmer the rice cakes

• Add the rice cakes and fish cakes to the kelp broth.
• Stir in the sauce and simmer until the rice cakes are soft and the sauce thickens.

Finish and serve

• Stir in the sliced green onion.
• Serve hot, topped with cheese if the sauce is too spicy.