To make hard-boiled eggs, in a saucepan, bring water to a boil. Gently place the egg in the water and let boil for 10 minutes. Remove from heat and place in a bowl of ice water. Let rest for 5 minutes and peel of the egg shell.Set aside.
In a large pan, bring the anchovy broth into a boil over medium high heat. Add the dashi powder, mix and let boil for 3 minutes.
Add the Korean red pepper paste, Korean red pepper powder, garlic, sugar, and soy sauce into the broth and mix well. Bring broth/sauce back to a boil over medium high heat.
Add the rice cakes into the broth/sauce and cook for about 7 minutes, until the rice cakes are soft. If your rice cake was frozen, make sure to soak them in water for about 15 minutes before adding them into the broth/sauce.
Add the fish cakes, cabbage, and green onions and cook for another 5 minutes. The sauce should be thick and the rice cakes should be chewy. Serve with hard-boiled eggs and green onions.