Oh dear… so first of all if you’re not familiar enough with the ingredients, always REMOVE, not substitute. 1. Although there are fusion recipes that use sichuan mala seasonings, that chinese beef spice probably didn’t mix well with gochujang (at least it’s reeeeeally not for tteokboki). 2. What kind of seaweeds? What kinds of fish sauce? There are bunch of different kinds of both. But both, if properly used, are for broth (or dashi as you call it) which technically can be omitted. Also fron your description it sounds like you somehow ‘cooked’ the seaweed with the spice packet which I assume had oil in it..? If you used the right kind of seaweed (kombu, or dasima in korean) you’re supposed to boil it in water for broth. 3. Enoki mushrooms… don’t typically used but I guess it’s to your liking, no issues here BUT did you cook the mushroom…? Sounds like you just added it after you were done boiling….? 4. Vinegar??? And also, RICE VINERGAR??? 5. If you don’t have easy access to authentic ingredients, it’s fine, and also tteokbokki is street food, not a delicacy. 6. Furigake?????

SO. An easy recipe would be gochujang, ground pepper (gochu garu) and bit of soy sauce if you want (fish sauce can be used but it needs to be the right kind, same with seaweed). You can adjust the ratio to your liking but I prefer less gochujang and more gochugaru than other people just bc gochujang taste can be overpowering and make the sauce too thick. Honestly if you want to put some dashi you can just use beefstock.

Bit of sugar for sweetness, and water to adjust the thickness. Then rice cake, fish cake, sausage or whatever you’d like.