Busan-Style Stuffed Tofu Pouch and Fish Cake Hot Pot (3)

Cook 50 g glass noodles according to their package until fully tender, drain and cut short. Briefly blanch 10 chive stems and 10 tofu pouches; drain.

Mix 80 g ground pork with noodles, 1/3 stalk chopped scallion, 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp sesame oil and 1 tbsp garlic. Keep raw-pork utensils separate from vegetables.

Open one edge of each tofu pouch, fill no more than two-thirds with pork mixture, and tie with a blanched chive stem. Do not overfill.

Bring 800 mL stock, 80 g radish, two shiitakes and the remaining 1/3 scallion to a boil until the radish softens. Season with 1 tbsp each soup soy sauce, tsuyu and cooking wine; reserve salt for the end.

Add all 10 tofu pouches and two fish cake sheets. Simmer until the ground-pork filling reaches at least 71°C (160°F) at the center; cook longer if needed. Move pouches gently to prevent splitting.

Taste and season with salt and pepper, then divide into three bowls. Check fish, wheat and soy in fish cakes and tsuyu, soy in tofu and sesame in the filling. Refrigerate leftovers within 2 hours.