The classic spicy version topped with a generous layer of melted mozzarella cheese.
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Soak the rice cakes in warm water for 10-15 minutes to soften them if they are frozen or vacuum-sealed.
In a large shallow pan, combine the broth, gochujang, gochugaru, soy sauce, sugar, and garlic over medium-high heat.
Stir the sauce mixture constantly until the paste is fully dissolved and the liquid begins to boil.
Add the soaked rice cakes to the pan and cook for 5-8 minutes, stirring frequently so they don't stick to the bottom.
Add the sliced fish cakes and half of the green onions, then continue to simmer until the sauce thickens into a glossy glaze.
Once the rice cakes are chewy and the sauce is thick, reduce heat to low and sprinkle the mozzarella cheese evenly over the top.
Cover the pan with a lid for 1-2 minutes until the cheese is completely melted and stretchy.
Garnish with the remaining green onions and serve immediately while the cheese is hot.
