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.
To prepare the sauce, combine gochujang, coarse gochugaru, fine gochugaru, soy sauce, and sugar. Mix until well combined.
Pour the anchovy stock in a deep pan. Add the sauce mixture and half packet of ramen powder.
Toss in the tteok, cabbage, onion, and scallions. Cook for 2-3 minutes.
When the liquid has slightly reduced, add the instant ramen and cook noodles to your desired doneness.
Add cheese and cover until melted.
Serve and enjoy!
