Units Scale

4 cups Korean ultimate stock or 3 cups chicken stock + 1 cup water
3 tbsp gochujang, Korean red pepper paste
1 tbsp gochugaru, Korena red pepper flakes, optional
2 tbsp soy sauce
2 tbsp sugar
6 oz fish cake, cut into bite-size
6 oz cabbage, sliced
2 to 3 green onions, sliced and separated white & light green part and dark green part
1 oz shredded carrot
1 package of Korean instant ramen noodles
2 hard-boiled eggs
sesame seeds for garnish

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In a pot or wok, pour in the stock and add gochujang, gochugaru, soy sauce, and sugar. Stir well until the gochujang and sugar are fully dissolved, then bring it to a boil over high heat.
Add the fish cake, cabbage, the white/light green parts of the green onions, and the carrot. Bring it back to a boil and let it continue boiling for 2 to 3 minutes.
Add the noodles and hard-boiled eggs, and cook the noodles to your liking or according to the directions on the package. Toss in the dark green parts of the green onions at the end.
Transfer everything to a serving bowl and garnish with sesame seeds.
Serve with fried dumplings and/or kimbap. Enjoy!