Wash loess sweet potatoes in running water, peel them off, cut them into bite-sized pieces, soak them in cold water, remove starch, and strain them through a sieve to remove moisture.
When choosing sweet potatoes, it's better to have a smooth and hard surface. It is said that bright red skin color is good, so please refer to it when choosing sweet potatoes.

After peeling and washing onions, green onions, and garlic, shred onions, cut green onions in length, cut them in half, and slice garlic.
Wash cabbage in running water, cut it into appropriate sizes, fry fish cakes in boiling water, rinse it in cold water, and cut it into appropriate sizes.

Rinse rice tteokbokki rice cakes in cold water and strain them through a sieve to remove moisture.

Make anchovy kelp soup. I used a tea bag for the anchovy kelp soup.

Pour the anchovy kelp stock into a five-bok frying pan, dissolve the seasoning ingredients red pepper paste, red pepper powder, and oligosaccharide, mix them well, boil them for a while, and boil them with sweet potatoes.

Add fish cake, onion, cabbage, green onion, and garlic and boil.

Add the rice tteokbokki rice cake above, mix it well, stir it while boiling, and remove from the heat when the sauce becomes sticky.