Cut brown rice garaetteok into bite-size pieces. Wash the cabbage in running water and cut it into appropriate sizes, remove the skin of the green onion, wash it in running water, cut it sideways, and rinse the grilled fish cake in cold water and cut it into bite-sized pieces.

Pour water into a pot and add radish, kelp, and anchovies again to make soup again. When it boils a little bit, take out the kelp first and boil it for another 20 minutes. Pour the soup back into the frying pan and boil it with red pepper paste and sugar.

Boil the cabbage, fish cake, and green onion, and when the cabbage is cooked, add brown rice cake and stir while boiling. When the tteokbokki soup becomes small, remove it from the heat and put it on a plate and sprinkle a little sesame seeds.