Korean Tteok and Ramyeon (Instant Ramen with Chewy Rice Cakes)
Give the rice cakes a head start by soaking 100 g tteok in cold water for 10 minutes and boiling it in 550 ml water for about 2 minutes before the noodles. Add the noodles and seasoning packet and boil for 3 minutes, cracking in 1 egg once the noodles are mostly loosened. Turn off the heat when the tteok is soft and the noodles still have a little spring at the center.
Quick answer
- Total time
- 13 min
- Level
- Easy
- Servings
- 1 serving
- Ingredients
- 5
About this dish
Thin instant noodles and thick, chewy tteokbokki rice cakes cook in one pot, so the spicy broth carries two very different bites.
Read more
Both keep drinking the broth after the heat goes off, and a bowl left sitting ends up with little soup and soft noodles. The egg is cracked in whole and either basted with broth for a soft yolk or boiled 1 minute more to set firm.
Ingredients
Instructions
- 1
Separate any stuck pieces of tteok, then soak 100 g in cold water for 10 minutes so they soften before the noodles go in.
Prepare 20 g of green onion for topping while the rice cakes soak.
- 2
Pour 550 ml of water into a pot and bring it to a strong boil over high heat.
Drain the soaked tteok, then add it first so it starts cooking before the ramen noodles.
- 3
Keep the heat at medium-high and boil the rice cakes for about 2 minutes.
Stir once or twice from the bottom so the tteok does not stick while the broth returns to a steady boil.
- 4
Add the ramen noodles and seasoning packet, then press the noodles gently into the broth to wet them evenly.
Boil for 3 minutes, loosening the noodles midway so they cook without becoming mushy.
- 5
When the noodles are mostly loosened, crack in 1 egg.
Spoon hot broth over the egg for a soft set, or simmer about 1 minute longer if you prefer the yolk and white firmer.
- 6
Turn off the heat when the tteok is soft and the noodles still have a little spring at the center.
Top with green onion and serve immediately before the noodles absorb too much broth.
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