On-the-spot Tteokbokki

Boil the shiitake mushrooms, dried anchovies, dried kelp and Korean leek in the water for 15 minutes over a high heat to make a stock.

Meanwhile, in a small bowl, mix all the sauce ingredients and set aside.

In a wide pot, cover the base with the onions and cabbage. Place the rice cakes, fish cakes, carrots, sausages, hard-boiled eggs and dumplings on top. Pour in the 710 ml of stock from step 1 and the sauce from step 2, and boil together for 2 minutes.

Cut dumplings in half to add umami into the dukboki sauce and add jjolmyeon noodles(Chewing Noodles) on top. Add more sauce if needed. Garnish with thinly sliced spring onion and enjoy with loved ones.

When finished with the dukboki, turn on the heat to medium-low and add the cooked white rice and mix thoroughly with the sauce. Add dried seaweed, mix again and flatten. Wait for 2 minutes then add cheese on top. Close the pot with a lid and cook for another 3 more minutes on low heat to melt the cheese.

Enjoy Korea's favourite after-meal snack and pair with some icy cold drinks!