A pojangmacha-style ramyun with a deep, rich broth made by stir-frying garlic and gochujang in oil, then simmering with kelp and fish cake skewers.

A hearty ramen recipe that maximizes the refreshing taste of seafood ramen by adding thinly sliced fish cakes, like ramen noodles, and crisp bean sprouts, with the option to add a spicy kick with mala sauce.