Step 1
Boil shiitake mushrooms, dashi anchovies, dried kelp, and green onions in water for 15 minutes on high heat to make a stock.
Step 2
Meanwhile, in a small bowl, mix all the sauce ingredients and set aside.
Step 3
In a wide pot, cover the bottom with onions and cabbage. Then, place the rice cakes, fish cakes, carrots, sausages, hard-boiled eggs and dumplings on top. Pour 3 cups of stock from step 1 and 2½ cups of sauce from step 2 and boil together for 2 minutes.
Step 4
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 green onions and enjoy with loved ones.
Step 5
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.
