Ingredients

• 1/2 cup dried anchovies (about 1 ounce)
• Two 2-inch pieces kombu
• 1 small yellow onion, thinly sliced
• 1/4 cup light corn syrup
• 3 tablespoons gochujang (Korean red pepper paste)
• 2 tablespoons light brown sugar
• 2 tablespoons gochugaru (Korean red chile flakes)
• 1 tablespoon minced garlic (about 2 cloves)
• 1 tablespoon beef bouillon paste
• 3 cups tteok (Korean cylindrical rice cakes; about 1 pound 2 ounces)
• One 3-ounce package dried instant ramen noodles, flavor packet discarded
• 1 1/2 cups Asian fishcakes, cut into 1-inch triangles
• 3 scallions, cut into 1-inch pieces
• 2 hard-boiled eggs, peeled and halved lengthwise
• Toasted sesame seeds, for garnish

Instructions

1. Put the dried anchovies, kombu, onion and 4 cups cold water in a large saucepan and bring to a boil. Lower the heat and simmer for 15 minutes, then strain the broth into a large saucepan (discard the solids). Bring the broth back to a simmer, add the corn syrup, gochujang, brown sugar, gochugaru, garlic and beef bouillon and stir to combine. Add the tteok and bring to a boil. Reduce the heat to low and simmer until the broth is thickened and reduced by two-thirds, 10 to 15 minutes.
2. Meanwhile, bring a medium pot of water to a boil and blanch the ramen noodles until just tender, 2 to 3 minutes. Drain and set aside.
3. When the broth is reduced, add the fishcakes, ramen noodles and scallions. Simmer for 1 to 2 more minutes until well coated. Garnish with the halved eggs and sesame seeds. Serve immediately.