I’m going purely on YouTube vids for the technique. They all seem to agree to soak in water and then cook the rice cakes in stock, then add gochujang, gochugaru, soy sauce, sugar, cook until thick, top with spring onion and optionally add cheese. (I’m skipping the fish cakes).

Some recipes start by frying some garlic, some fry off the gochugaru etc for a minute, some add the white part of the spring onion much earlier… I’m not sure whether any of these steps are necessary/make a big difference.

Anyone who is familiar with the dish - is there anything extra you do to elevate this dish? Anything I should know about the cooking process?