Easy Eojuk with Cooked Chueotang, Noodles and Rice (2 servings)

Wash and cut 30 g chives into 4–5 cm lengths. Use only safely chilled leftover rice; check the soup ingredients label.

Combine 200 mL cooked chueotang with 400 mL water and boil, following any product-specific heating instructions.

Break 50 g somyeon into the boiling broth, stir well and cook until tender according to the noodle package.

When noodles are nearly cooked, stir in 100 g cooked rice and simmer until slightly thickened and piping hot throughout.

Stir in chives and ground perilla, return to a simmer and turn off heat. Add pepper if desired; loosen with hot water if needed.

Serve hot. Refrigerate leftovers in shallow containers within 2 hours and reheat thoroughly before eating.