Prepare the broth by removing the guts from 13 dried anchovies, placing them in a broth pack, and boiling them in 1L of water for 20 minutes. Strain and reserve 800ml of broth.

Boil 2 eggs in water with 1/2 tbsp salt and 1 tbsp vinegar for 15 minutes. Cool in cold water and peel.

Season 250g beef brisket with a pinch of black pepper, 2 tbsp cooking wine, and 1/3 tbsp minced garlic. Let it marinate for 5 minutes.

Slice 1/2 onion, 1 stalk green onion, 20g cabbage, and 6 perilla leaves. Cut 3 sheets of fish cake into triangles.

Pan-fry the seasoned beef brisket on medium heat for 3 minutes until golden brown.

Mix 4 tbsp gochujang, 2 tbsp corn syrup, 1 tbsp plum extract, 2 tbsp soy sauce, 1.5 tbsp sugar, and a pinch of black pepper in a bowl.

In a pot, combine 800ml broth and the sauce. Bring to a boil, then add sliced onion, cabbage, and fish cake. Cook on high heat for 3-4 minutes.

Add green onion and rice cakes. Cook on high heat until boiling, then reduce to medium heat for 10 minutes and low heat for 5 minutes.