4 cups water
1/3 cup small dried anchovies
1 pound cylindrical rice cakes
1 pound salmon
1 tsp Bay seasoning
0.25 tsp black pepper
0.25 tsp salt
1/3 cup Korean hot pepper paste
2 tbsp Sriracha
0.5 tsp pepper flakes
1 tbsp sugar
8 green onions cut into 1-inch pieces
1 yellow onion
Boil the anchovies in the water for 15 minutes. Drain and dispose of fish remains. Slice and caramelize the yellow onion.
Meanwhile, process the salmon in a food processor into a paste. Add in Bay seasoning, black pepper and salt. Form into 1-inch balls and immerse into simmering sauce.
Add caramelized onions and Sriracha to sauce and cook with the fish balls until they are done (about 5-6 minutes) and sauce is thickened.
Serve warm and fresh. This did not store well in my experience. The sauce draws the moisture out of the rice cakes and they become tough.