Yubu jumeoni

Step 1: Toast 10 large dried anchovies in a dry pot for 1 minute, until fragrant. Add 4 ¼ cups water, 1 dried kelp (dasima) and 5 ½ oz Korean radish or daikon, bring to the boil and simmer for 5 minutes, then remove the kelp. Simmer for 10 minutes more, then lift out the anchovies. Season with 1 tbsp soy sauce and ½ tsp salt.

Step 2: Pour boiling water over 8 fried tofu pouches (yubu) to wash off excess oil, then squeeze gently. Roll a chopstick over each one and carefully open it into a pocket.

Step 3: Boil 1 ¾ oz dangmyeon (sweet potato glass noodles) for 5 minutes, rinse in cold water, drain and chop into short pieces.

Step 4: Mix the noodles with 1 ⅜ oz carrot, 2 shiitake mushrooms, 2 spring onions, 1 garlic clove, 1 tsp soy sauce and 1 tsp sesame oil.

Step 5: Fill each pouch three-quarters full. Common mistake: overstuffing; the pouches tear as they swell in the broth.

Step 6: Dip 8 long chive stems in boiling water for 5 seconds until pliable, then tie one tightly round the neck of each pouch.

Step 7: Lower the pouches into the simmering broth and cook for 8–10 minutes, until plump and soaked through and the carrot inside is tender. Serve in cups with broth and 2 tbsp soy sauce on the side.