Unpack the large blocks of rice cakes and stack them on a cutting board.

Using a large cleaver, cut the rice cake blocks into smaller, more manageable sections.

By hand, separate the individual rice cake sticks and place them in a large bowl.

Cut apples into wedges, remove the core, and then cut into smaller pieces.

Roughly chop onions and place them in a bowl.

Blend the apples with water until smooth.

Strain the blended apple mixture through a fine-mesh sieve into a large bowl to get a smooth juice.

Blend the chopped onions with water and strain through the sieve.

Blend peeled garlic cloves with water and strain through the sieve.

In a separate large bowl, add fine red pepper powder and coarse red pepper powder.

Add pepper and a large amount of sugar to the red pepper powder.

Pour the strained fruit and vegetable juice into the dry ingredients.

Add soy sauce and other sauces to the mixture.

Add starch syrup and corn syrup to the sauce.

Mix everything thoroughly, first by hand and then with a whisk, until a smooth, thick paste is formed.

Pour the finished sauce into containers and let it age for 2-3 days for a deeper flavor.

In a large pot, add water, whole onions, garlic, kelp, and green onions.

Bring the pot to a boil to extract flavor from the vegetables.

Remove the boiled vegetables and transfer them to another pot of water. Add bonito flakes and bring to a boil again.

Strain the finished broth through a fine-mesh sieve to remove all solids.

Slice sheets of fish cake into long, thin strips.

Deep fry the fish cake strips in hot oil until they are golden brown and crispy.

Remove the fried fish cakes from the oil and set them aside to drain.

Fry dumplings until they are golden brown and crispy.

Fry seaweed noodle rolls (gimmari) until crispy.

Boil eggs in a separate pot of water.

Once cooked, transfer the eggs to a bowl of cold water to cool them down.

Pour the prepared broth and tteokbokki sauce into a large pot and bring to a boil.

Blanch the prepared rice cakes in boiling water for a short time to soften them.

Add the blanched rice cakes to the simmering tteokbokki sauce.

For an individual serving, boil ramen noodles and place them in a serving bowl.

Ladle the tteokbokki and sauce over the noodles.

Add boiled eggs and top generously with the fried fish cakes.

Place a serving of cooked rice into a bowl.

Drizzle sesame oil over the rice.

Add a generous amount of shredded seaweed and sesame seeds.

Add mayonnaise and top with a scoop of tuna.

Mix all the ingredients together by hand and form into rice balls.