Start by soaking the tteok (Korean rice cakes) in cold water for about 10 minutes to soften them. Drain and set aside. Next, chop the cabbage into thin slices, chop the green onions, slice fish cakes, cut kimchi in smaller pieces and boil eggs (if using). Mince garlic and set aside. Keep all the ingredients ready for cooking.
Place anchovy packet (dashi broth or chicken broth works great too!) in a large pot or deep skillet with 4.5 cups of water. Boil the broth by using an anchovy packet on medium heat. Boil the broth for 10 minutes while preparing the Ingredients. Take out anchovy packet after boiling for 10 minutes.
Step 3: Make rabokki sauce by mixing 2 tablespoon gochugaru, 1 tablespoon soy sauce, 2 garlic cloves, minced, ½ teaspoon black pepper, 1-2 tablespoon gochujang (red pepper paste), 2 tablespoons of gochujang, 1 tablespoon sugar, ½ tablespoon honey, 1 teaspoon fish sauce, 2 tablespoon water. Mix until well combined.
Make sure the anchovy broth is still boiling. When it's boiling, add the rabokki sauce to the anchovy broth. Next, add your sliced fish cakes, rice cakes, kimchi, and sliced cabbage. Cook for 5-8 minutes or until rice cakes become soft.
Add instant ramen to the pan and the rabokki is done when the ramen is done cooking.
Garnish with sliced green onions, sesame seeds and boiled (or soft-boiled) eggs! Hope you enjoy!