Korean Tteok and Ramyeon (Instant Ramen with Chewy Rice Cakes)
Quick answer
- Total time
- 13 min
- Level
- Easy
- Servings
- 1 servings
- Ingredients
- 5
About this dish
Tteok-ramyeon adds 100 g chewy rice cakes and an egg to one package of Korean instant noodles.
Read more
Rice cakes and ramen cook at different rates, so the key is to give the tteok a 10-minute cold-water soak and start cooking it before adding the noodles. Bring 550 ml water to a strong boil, drain the soaked rice cakes, and simmer them over medium-high heat for 2 minutes. Stir once or twice from the bottom so they do not stick. Add the ramen noodles and seasoning packet, press the noodle block into the broth, and cook for 3 minutes, loosening the strands halfway through. When the noodles are nearly ready, crack in 1 egg. Spoon hot broth over it for a softer set, or continue simmering for about 1 minute if you want the white and yolk firmer. Turn off the heat when the rice cakes are soft but the noodles still retain a little spring at the center. Finish with 20 g green onion and serve immediately because both noodles and tteok continue absorbing liquid in the bowl. The rice cakes carry the spicy broth into their chewy centers, while the thinner noodles provide a contrasting texture in each bite.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tteok-ramyeon adds bouncy rice cakes to spicy instant noodles to intensify the chewy texture.
- Finish cue
- Turn off the heat when the tteok is soft and the noodles still have a little spring at the center.
- Avoid this
- Boil for 3 minutes, loosening the noodles midway so they cook without becoming mushy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
13min, 5 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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