I'm trying to make the broth part of Maanchi's tteokbokki recipe and it calls for dried anchovies. I'm on a bit of a time crunch so getting them online isn't the best and the closest Asian market is hours away. Could fresh Anchovies replace the dried ones?
Speaking as someone who has made this broth, it will not work. Fresh anchovies will add too much oil and will break up in the broth, making it cloudy and too fishy. You really want to look at other dried ingredients.
The answers to this question cover a fair range of what those dried ingredients could be.
The purpose of broth in teokkbokki is generally just to give some depth to it, and is not vital to the flavor profile as some other recipes. (other strong flavors will cover most of it up anyway)
Dried anchovies or kombu is still the most orthodox option due to being considered to offer the most umami without influencing the flavor too much, but they can be somewhat replaced with other types of broth. Bone broth or beef stock also have their fans - although you will taste them much more than you would anchovy broth in the final product, which may be a plus if you like the meaty flavor.
Basically, most other standard broth or stock should work alright, and even just water works in a pinch - although as Maangchi says, it will be lacking a bit of oomph in that case.