Spicy Tteokbokki Ramyun
Servings: 3
Calories:
Ingredients
- 6 cup water
- 1 sheet dry kelp 5"x5"
- 0.8 lbs rice cake fresh, long cylinder shape
- ½ medium onion sliced
- 1 tbsp garlic minced
- 4 tbsp scallions chopped
- 3 sheets flat fish cake (4"x6") cut into rectangles
- 3 tbsp gochujang (Korean spicy paste)
- ½ tbsp gochujaru (Korean hot pepper flakes) coarse
- 1 tsp sea salt optional
- 3 tbsp sugar
- 1 tbsp mirin
- 1 pinch black pepper
- 2½ tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
Instructions
- Soak rice cake in cold water, if it is frozen or have been refrigerated. If fresh and soft, do not need to soak.
- Bring water and kelp to boil in a sauce pan. Boil on high heat for 10min. Discard the kelp.
- Add the following into the sauce pan: gochujang, hot pepper flakes, garlic, sugar, mirin and black pepper. Stir and mix well until well dissolved.
- Add the rice cake and onions. Simmer in medium heat for 10 min, stirring occasionally.
- Add the fish cakes, soy sauce, and vinegar. (Add salt here:optional) Simmer for 3 min stirring constantly to avoild sticking on the bottom of the pan.
- Add the noodles (optional) and simmer for 2-3min in low heat. Stir the rice cake but not the noodles.
- Turn off fire and drizzle sesame oil, sesame seeds and scallions. Enjoy!!
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