In a large pot, bring 2 cups of water to a boil over high heat.

Add the instant ramen noodles to the boiling water and cook for about 2-3 minutes until they start to soften.

Stir in 100g of Korean rice cakes and cook with the noodles for about 5 minutes.

In a small bowl, mix 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, and 1 tablespoon of sugar.

Add the sauce mixture to the pot with the noodles and rice cakes, stirring well.

Drizzle 1 tablespoon of vegetable oil into the pot and stir to combine.

Let the mixture simmer for about 5 minutes over medium heat until the sauce thickens.

If using, crack 1 egg into the pot and gently stir it in.