Step 1

If using the frozen rice cakes, soak them in warm water for 30 minutes to thaw or until they turn soft. Separate and cut them in 3-inch long pieces.

Step 2

Add water, dashi powder, rice cakes, and fish cakes into a medium pot over medium-high heat.

Step 3

Combine gochujang, gochugaru, granulated sugar, soy sauce, sesame oil, and minced garlic in a small bowl.

Step 4

When the water in the pot starts to boil, stir in the sauce gently with a wooden spoon.

Step 5

Keep stirring until the sauce thickens, which should take about 10 minutes. Add instant ramyeon noodles, ramyeon seasoning, and sliced onion into the pot.

Step 6

Stir until noodles have cooked. When noodles are cooked through, add green onion and turn off the heat. Top with roasted sesame seeds and hard boiled egg halves, if desired.