Crush the Ansung Tangmyeon noodles while they're still inside the bag.
Tip.Tearing the bag open slightly to let some air out makes the noodles easier to crush. I aimed for about 16 pieces so the noodles wouldn't turn into fine crumbs.

In a pot, bring the water and the ramen soup base packet to a rolling boil.

Once the water is boiling, add the crushed noodles, gochugaru, and mat-sogeum.

Cook the noodles for about 2 minutes, then add the rice and simmer for 1 more minute.

Finally, crack in the 2 eggs and stir everything together well.
Tip.Stirring the eggs thoroughly into the rice thickens the broth and gives it a soft, creamy texture similar to egg porridge. Simmer a bit longer if you'd like it thicker.

Spoon into a bowl and top with sesame seeds or pepper as you like - your Ansung Tangmyeon rajuk is ready.