A Tteok-ramyeon (Korean Rice Cake Instant Noodles) recipe shared by math instructor Jeong Seung-je, featuring a thick, rich broth. Rather than just placing rice cakes on top of instant noodles, this method loads plenty of sliced rice cakes into the pot and boils them down so it feels like Tteokguk (Korean Rice Cake Soup) with ramyeon noodles added as a topping. No egg is added.
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