Korean Tteok and Ramyeon (Instant Ramen with Chewy Rice Cakes)
Quick answer
Tteok-ramyeon is a Korean shortcut dish that adds chewy rice cakes to a pot of instant ramen.
What makes this special
- Tteok-ramyeon adds bouncy rice cakes to spicy instant noodles to intensify the chewy texture.
- Soaking rice cakes 10 minutes beforehand prevents the noodles from overcooking first
- Tteok absorbs the broth as it cooks, concentrating the spicy seasoning packet
Key ingredients
Core cooking flow
- 1 Separate any stuck pieces of tteok, then soak 100 g in cold water for 10 min...
- 2 Pour 550 ml of water into a pot and bring it to a strong boil over high heat.
- 3 Keep the heat at medium-high and boil the rice cakes for about 2 minutes.
Tteok-ramyeon is a Korean shortcut dish that adds chewy rice cakes to a pot of instant ramen. The rice cakes absorb the spicy broth as they cook, intensifying the seasoning while providing a bouncy texture that instant noodles alone lack. An egg or a slice of cheese is often cracked in near the end for added richness. The entire dish is ready in about 13 minutes with no knife skills required - just boiling water and timing. It is one of the most common late-night snacks in Korea. Adding seasoning in stages makes it easier to adjust saltiness, sweetness, and heat without covering the base ingredients.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Heat
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.
- 4Season
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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