15 large dried anchovies (myulchi), head and guts removed
One 4-inch-long piece dried kelp (kombu)
2 carrots, thinly sliced on an angle
1 onion, thinly sliced
2 cloves garlic, grated or minced
1/4 cup (87.5 grams) gochujang (Korean chili paste)
2 tablespoons sugar
1 tablespoon gochugaru (Korean chili flakes)
1 tablespoon soy sauce
3 cups (525 grams) chopped napa or Korean cabbage
1 package instant ramyun noodles (ramen), seasoning packet discarded (see Cook's Note)
1 pound (450 grams) 2-inch-long cylindrical rice cakes (dduk), soaked in cold water for 15 to 30 minutes and then drained
7 ounces fish cake sheets (eomuk), cut into triangular pieces about 3 inches long
2 teaspoons toasted sesame oil
1 tablespoon roasted sesame seeds
2 to 3 large eggs, hard-boiled, peeled, and halved or quartered lengthwise
Handful of scallions (spring onions), thinly sliced on an angle, for serving
You can use any brand of ramyun/ramen noodles, but I'm partial to Shin Ramyun; get the black label if you can.
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