Aromatics

• Heat a little bit of oil in a pan.
• Add the bottoms of the spring onions (save the tops for later) and a decent amount of fresh garlic.
• Cook for about a minute.

Caramelize the gochujang

• Add a big tablespoon of gochujang, plus a bit more for good luck.
• Mix it up and caramelize it, just like you caramelize tomato paste when making spaghetti.

Cook the prawns

• Add the prawns in and cook for about a minute or two.
• Take the prawns out after a couple of minutes and set aside.

Build the sauce

• Add water to the pan, a little bit more water, and scrape the stuff off the bottom for flavour.
• Add in some cream.

Add sausage, fish cake and rice cakes

• Add the crispy skin sausage.
• Add the sheet fish cake.
• Add the rice cakes, cut into little soft cushions.

Season and simmer

• Sprinkle in some gochugaru.
• Add a healthy sprinkle of chicken powder.
• Let it cook for 5 to 15 minutes until the rice cakes are nice and soft.

Finish the prawns

• After about 7 minutes the sauce starts to thicken; it should be done in another 3.
• Add the prawns back in and let them finish cooking.
• Add about half a teaspoon of fish sauce.

Melt the cheese

• Top with freshly grated mozzarella.
• Put the lid on and melt it down until gooey.

Serve

• Cut through the gooey cheese and egg.
• Drizzle with sriracha and a little chilli oil.
• Finish with the reserved spring onion tops and toasted sesame seeds.