Jeukseok Tteokbokki: Korean Rice Cake Hot Pot (4 Servings)

Soak 115 g glass noodles in cold water for 40–60 minutes, then drain. Thaw frozen rice cakes following the package.

Cut cabbage into bite-size pieces, slice onion and cut scallions into 5 cm sections. Slice fish cakes and prepare four peeled hard-boiled eggs.

Mix 2 minced garlic cloves, the ramyeon seasoning sachet, 4 tbsp gochugaru, 4 tbsp gochujang, 1 tbsp chunjang, 1 tbsp sugar and 120 mL water. Seasoning packets vary in saltiness; dilute the finished broth with water if needed.

Place cabbage, onion and half the scallions in a large deep pan, then soaked glass noodles, rice cakes and fish cakes. Add sauce and ramyeon noodles, then eggs and remaining scallions. Pour in 5 cups water.

On the kitchen stove bring to a boil, lower to medium and stir until rice cakes are soft and ramyeon and glass noodles have no firm core. Make sure fish cakes and vegetables are fully heated.

Turn off the heat and divide among four bowls with broth. Cut rice cakes and eggs into manageable pieces for young children; do not use a table burner.