Soak dangmyeon and tteokbokki rice cakes in cold water for 30 minutes.
While ingredients are soaking, add anchovies and kelp to a pot of water and bring to a simmer. Simmer for about 30 minutes until kelp has doubled in size and is flexible
Hard-boil two eggs
Saute kimchi in cast iron skillet with oil for about 5 minutes
Add rice cakes and saute for another 5 minutes. If rice cakes stick, ladle some broth into the pan.
Add fish cake to the mixture
Add gochujang, gochugaru, sugar, soy sauce and sesame oil.
Add whatever broth is left
Add noodles and eggs and bring to a simmer.
Simmer until liquid is thick and reduced, about 10-15 minutes.
Garnish with scallions and serve immediately