Tteok-Ramyeon (Korean ramyeon with rice cake)

In a large pot, combine 8 cups of cold water and 2 cups of sliced rice cakes.

Chop one large Korean green onion and set it aside for later.

Chop one cup of well-fermented kimchi into bite-sized pieces.

Add the chopped kimchi to the pot with the water and rice cakes. Cover with a lid and bring to a rolling boil over high heat.

Once boiling, cook for about 2 minutes until the rice cakes become soft.

Add the 4 dried vegetable flake packets and 2 of the soup powder packets from the ramyeon packages to the pot.

Add the 4 blocks of instant ramyeon noodles to the pot. Cover and cook.

After about 2 minutes, stir the noodles to separate them.

Add the chopped green onions and crack the eggs directly into the pot. Do not stir the eggs if you want them poached.

Cover the pot and cook for another 2 minutes, or until the eggs are cooked to your preference.

The tteok-ramyeon is ready. Serve immediately in a large bowl and enjoy!