Boil the eggs

• Bring water to a boil and lower in the eggs.
• Cook until the whites are set and the yolk still soft, then transfer to cold water and peel.

Cook the rice cakes and sausage

• Boil the tteokbokki rice cakes until tender and chewy, then drain.
• Meanwhile brown the sliced sausage in a frying pan.

Cook the noodles

• Boil the ramen noodles until just tender.
• Drain, keeping a little of the cooking water aside.

Make the creamy sauce

• Lower the heat, pour the cream into the pan with the sausage and stir in the carbonara powder sachet.
• Add the drained noodles and rice cakes and toss with tongs until everything is coated, loosening with a splash of cooking water if needed.

Finish and serve

• Stir in the spicy buldak sauce to taste.
• Top with the halved soft-boiled eggs, sliced spring onion and toasted sesame seeds.