For the broth, in a small pot, add 5 cups water and 2 dashi packets. Bring to a boil over medium heat. Once boiling, cook for 10 more minutes. Remove the dashi packets. Turn off the heat.

Meanwhile, in another small pot, add the egg and enough cold water to cover by 1 inch above the egg. Bring to a boil over medium-high heat. Cover with a lid and remove from heat. Let it continue to cook for 9 - 10 minutes. Drain, and cool in ice water. Peel and cut in half lengthwise. Set aside.

In a small bowl, combine all the ingredients for the sauce.

In a medium pot over medium-high heat, add ½ tablespoon vegetable oil. Add onion and saute until translucent. Add garlic and cook for 1 more minute. Add the dashi broth and sauce. Stir to combine. Bring to a boil. When it’s boiling, add rice cake and cook for 3 minutes. Add cabbage, green onions and fish cake (or fish balls). Cook for 5 minutes. Taste and adjust with more soy sauce and gochujang if needed. Add ramen and separate the noodles. After the noodles are loosened, add the meat if using. When the meat is no longer pink, it is ready. Transfer to a large serving bowl. Top with boiled egg. Serve hot.