Make the sauce:

1. Remove the head and then intestines of the anchovies by gripping the lower neck. The guts will come out in one hard black piece. Discard the heads and guts.
2. Combine the water, anchovies, and kelp in a deep skillet or pan (mine was a heavy bottom 3 quart pan). Set the pan over medium high heat and bring to a boil. Lower heat to medium and simmer uncovered for 15 minutes and then turn off the heat.
3. Strain out the anchovies and the kelp. Either save them for another use or discard them. You will yield about 2 cups of broth. Add some cold water to make up the difference if you are short.
4. Add the gochujang, the soy sauce, and sugar to the broth and use a whisk to combine.

For the Noodles:

1. Cut the fish cakes into small pieces approximately the same size as the noodles you are using. Set aside.
2. Next add the fish cakes and noodles to the broth. Bring the mixture to a boil over medium high heat. Cook the noodles for 7 minutes, stirring regularly. As the noodles cook, the sauce will thicken so it is important to stir it regularly to keep it from sticking to the bottom of the pan.
3. Add the scallions and continue to cook for a couple minutes until the noodles are soft and chewy. Taste one to check and adjust seasoning with salt and ground pepper if needed. Add the sesame oil and stir.
4. Depending on the thickness of the noodles, the total cooking time may take anywhere from 8-15 minutes. If you see the sauce getting too thick, add a little water. The sauce should be thick, like ketchup when the dish is done.
5. Remove the pan from the heat, transfer the noodles to a plate and serve immediately.