1. Bring water to a boil and add the kombu seaweed. Mix in the Korean ground chili, granulated sugar and anchovy-flavored seasoning powder.
2. Add tteokbokki; let boil for 10 minutes. Add the fish tofu and allow to boil for another 5 minutes.
3. Dish the tteokbokki into a plate. Sprinkle the mozzarella/cheddar cheese on top. Heat the dish in a microwave for 30 seconds and then serve.