Prepare the rice cakes by separating them and rinsing in cold water 1–2 times.

Cut the flat fish cakes into rough or triangular shapes.

Slice the onion and green onion into thick pieces.

Slice the sausages diagonally.

Heat olive oil in a wok or pot, then sauté the green onion and onion for 1–2 minutes.

Add the sausages and fish cakes, stir-frying for about 1 minute.

Pour water into the pot and add gochujang, chili powder, sugar, and soy sauce. Adjust sweetness to taste.

Add boiled eggs and rice cakes, then simmer for 5 minutes.

Add ramen noodles and cook on high heat for 2–3 minutes until noodles are cooked.