Pour water into the large cooking trays to start the broth and sauce bases.

Add concentrated fish cake broth base to one tray and top off all trays with more water.

Cut daikon radish into large chunks and slice green chili peppers to use as aromatics for the broth.

Place the prepared radish and chili peppers into a metal infuser and submerge it in the fish cake broth to infuse flavor.

Add large scoops of the pre-made red tteokbokki sauce base to the other trays filled with hot water.

Stir the sauce thoroughly until the base is fully dissolved and bring it to a boil.

Once the tteokbokki sauce is boiling, add the long rice cakes (garae-tteok).

Prepare the fish cakes by folding the sheets into a wavy pattern and securing them with wooden skewers.

Add the skewered fish cakes to the simmering tteokbokki sauce.

Add peeled, hard-boiled eggs to the tteokbokki.

Chop green onions and cabbage into large pieces and add them to the tteokbokki.

For Gimmari filling, boil glass noodles, rinse, and mix with sesame seeds and shredded carrots. Then, roll the filling in seaweed sheets.

For pepper and dumpling filling, mix glass noodles, crumbled tofu, and flour. Stuff this into hollowed-out green peppers or wrap in dumpling skins.

Prepare other ingredients for frying: peel and slice sweet potatoes, peel and clean shrimp, clean and slice squid, and slice Korean blood sausage (soondae).

For vegetable tempura (Yachae Twigim), thinly slice potato, onion, carrot, and green pepper. Mix them together.

Prepare the deep fryer by filling it with cooking oil and heating it to the proper temperature.

Make the tempura batter by whisking frying powder with cold water until a smooth consistency is achieved.

Coat the stuffed peppers, sweet potatoes, dumplings, seaweed rolls, shrimp, and blood sausage in the batter.

For the squid, first dredge the pieces in dry flour, then dip them into the wet batter.

For vegetable tempura, mix the sliced vegetables directly into a bowl with flour and water to form a batter.

Carefully deep fry all the battered items in batches until they are golden brown and crispy.

Once fried, remove the items from the oil and place them on a wire rack to drain any excess oil before serving.