Rabokki

0 In a pot, combine water, anchovies, kelp and onion. Bring this to a boil over medium heat for 20 minutes or until the liquid has reduced to half (about 3 cups). Strain and set aside.
3 To prepare the sauce, combine gochujang, coarse gochugaru, fine gochugaru, soy sauce, and sugar. Mix until well combined.
2 Pour the anchovy stock in a deep pan. Add the sauce mixture and half packet of ramen powder. 
1 Toss in the tteok, cabbage, onion, and scallions. Cook for 2-3 minutes.
5 When the liquid has slightly reduced, add the instant ramen and cook noodles to your desired doneness. 
4 Add cheese and cover until melted. 
6 Serve and enjoy!