Add the dried anchovies and dasima to a small pot with 2 cups of water. Bring the pot to a boil and reduce the heat to medium. Boil. Remove the anchovies and dasima.
Add the vegetables to the broth and bring it to a boil over medium high heat.
Add the sundubu in big chunks, followed by garlic and saeujeot. Bring it to a boil and cook. Taste the soup.
Put the ribs back in the pot along with the cut radish. Change the Instant Post setting to “Saute”, and boil until the radish turns translucent. Add the optional noodles before turning the Instant Pot off.