← Nouns Cooking · Korean

Ingredients

• 200 g tteokbokki rice cakes
• 1 pack instant ramyeon (noodles only)
• 100 g Korean fish cake sheets, cut into triangles
• ½ Onion, sliced
• 50 g Cabbage, cut into squares
• 2 Spring onion, cut into lengths
• 2 hard-boiled eggs, peeled
• 600 ml Water
• 2 tbsp Gochujang
• 1½ tbsp Gochugaru (Korean chilli flakes)
• 1 tbsp Soy sauce
• 1½ tbsp Sugar
• 1 tbsp corn syrup, rice syrup or honey
• ½ tbsp Oyster sauce (optional)

Method

1. If the rice cakes are hard, soak them in warm water for 10 min.
2. Put the water and all the sauce ingredients in a wide pan and stir until the gochujang dissolves. Bring to the boil.
3. Add the rice cakes, fish cake, onion and cabbage and boil over medium heat for 5–6 min, stirring, until the rice cakes are soft and the sauce starts to thicken.
4. Add the noodle block and the eggs and cook for 2–3 min, loosening the noodles with chopsticks, until just tender. Add a splash of water if the sauce gets too thick.
5. Toss in the spring onion and serve straight away, before the noodles drink up all the sauce. A slice of cheese melted on top is a popular extra.

Tips

• Use about a teaspoon of the ramyeon seasoning in the sauce for extra savouriness, but taste first: it is very salty.
• Contains wheat, fish (fish cake) and egg.

Sources

Written in our own words after cross-checking these recipes:

Aaron and Claire FutureDish Honest Food Talks