– About 5 1/2 ounces frozen fried fish cake sheets (3 to 4), such as Choripdong – 10 ounces frozen Korean rice cake sticks (30 to 32), such as Hansang (see Recipe Notes) – 3 medium scallion – 3 1/2 cups water
– 5 medium (about 5-inch) dried anchovies – 1 (about 4x1-inch) piece dried kombu – 1 (about 4.2-ounce) package Korean instant ramen noodles, such as Nongshim Shin Original Ramyun – 2 tablespoons gochujang pepper paste
– 2 tablespoons gochujang pepper paste – 2 tablespoons oligo syrup or light corn syrup – 1 tablespoon gochugaru red chili powder, preferably fine – Kosher salt – 1 tablespoon roasted sesame seed
Allow 5 1/2 ounces fried fish cake sheets (3–4) and 10 ounces frozen rice cakes to thaw at room temperature.
Alternatively, lay the rice cakes in a medium basin, cover with cold water, and let defrost for 10 minutes. Drain before use.
Cut the greens of three medium scallions crosswise on a little diagonal into 1/2-inch-wide pieces. Cut the fish cake sheets crosswise into 1-inch wide strips.
In a large saucepan, combine 3 1/2 cups of water, 5 dried anchovies, and 1 (approximately 4x1-inch) piece of kombu.
Bring to a boil over high heat. Boil for three minutes. Use a slotted spoon to remove the anchovies and kombu, then discard.
Add 1 block instant ramen noodles (without the spice packet) to the saucepan and simmer for 1 minute, stirring to separate the noodles. Use a slotted spoon or tongs to transfer the noodles to a bowl.
Add 2 tablespoons gochujang, 2 tablespoons fructose or light corn syrup, and 1 tablespoon Gochugaru chili powder to the pot and stir until completely dissolved.
Cook the rice cakes and fish cakes over medium-high heat, tossing frequently, until heated through and the flavors begin to merge, about 2 minutes.