Korean Jjolbokki: Spicy Rice Cakes with Chewy Jjolmyeon Noodles (2 Servings)

Rinse the rice cakes and thaw frozen cakes as labeled. Separate the jjolmyeon strands, rinse in cold water, and drain.

Cut 100 g cabbage into bite-sized pieces and diagonally slice 1/2 scallion. If using an egg, boil it until the yolk is fully set.

Put 700 mL anchovy stock, 1.5 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp each soy sauce and sugar, and 2 tbsp syrup in a wide pan. Stir and bring to a boil.

Add rice cakes to the boiling sauce and cook over medium heat, stirring until soft and hot throughout.

Add the separated noodles and cabbage. Simmer for about 3 minutes while stirring the bottom; follow the noodle package if more cooking is required and add a splash of water if too thick.

Add scallion and cook just until softened. Turn off the heat, top with the optional hard-boiled egg, and serve two portions. Chew the hot rice cakes carefully and refrigerate leftovers within 2 hours.