Add water, dried anchovies, and dried kelp to a stock pot or large pan, boil for 15 minutes over medium heat uncovered.

Hard boil (or steam) eggs and peel.

In a large bowl, soak the glass noodles and rice cakes in cold water for at least 10 minutes, then drain.

In a separate bowl, combine gochujang, hot pepper flakes, and sugar, mix until combined. Remove the anchovies and kelp from the pot and add the rice cake, glass noodles, mixture from the bowl, green onion, fish cakes, and hard boiled eggs.

Bring combined mixture up to a boil and stir occasionally with a spoon, once it starts to boil, reduce to a simmer and continue stirring intermittently for 10-15 minutes until the rice cakes have softened. If the rice cakes are not soft after 15 minutes, add 1/4-1/2 cup water and continue simmering until soft.

Remove from heat and serve warm with additional sliced green onions, sesame seeds, and kimchi.