Boil anchovy kelp broth to prepare 3 cups. Store any extra broth in the fridge for future use.

While the broth is boiling, rinse the rice cakes and cut the fish cakes into bite-sized pieces. If using frozen rice cakes, blanch them in hot water briefly.

Add 3 cups of broth to a pot and mix in the seasoning: 3 tbsp gochujang, 1.5 tbsp chili powder, 1 tbsp soy sauce, 2.5 tbsp sugar, and 2 tbsp curry powder.

Bring the seasoning mixture to a boil.

Add the rice cakes and cook until they become soft and chewy.

Add the fish cakes and continue cooking.

Simmer until the broth reduces by half.

Add black pepper to taste and mix well. Adjust the amount based on personal preference.

Place mozzarella cheese in a microwave-safe bowl and heat for 3 minutes until melted.