Toast the dried anchovies in a pan briefly. Wipe the kelp with a cloth to remove white residue.

Boil 5 cups of water with the toasted anchovies and kelp. Remove kelp after 5 minutes and simmer the anchovies for another 5 minutes.

Add 1 tbsp of cooking wine to the broth before turning off the heat. Set aside the broth for later use.

Boil eggs, peel them, and slice the onion, fish cakes, cabbage, perilla leaves, and green onion.

Mix gochujang, chili powder, minced garlic, ramen soup powder, corn syrup, sugar, soy sauce, chili oil, and black pepper in a bowl.

Boil jjolmyeon noodles for 2 minutes, rinse under cold water to remove starch, and set aside.

Pour the prepared broth into a wide pan and bring to a boil. Add onion, rice cakes, and fish cakes, and cook until softened.

Add green onion, cabbage, jjolmyeon, ramen noodles, and boiled eggs. Simmer until fully cooked.