Rabokki Ramen Noodle Tteokbokki 1769468783961 Rmmf

Ingredients

• 200 g Korean rice cakes (tteok)
• 1 pack Instant ramen noodles
• 3 cups Anchovy broth or water
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili flakes)
• 1 tbsp Soy sauce
• 1.5 tbsp Sugar
• 1 tsp Minced garlic
• 100 g Fish cakes, sliced
• 2 stalks Green onions, chopped
• 2 pieces Hard-boiled eggs(optional)
• 1 tsp Toasted sesame seeds(optional)

Instructions

1. 1

   Soak the rice cakes in cold water for 10 minutes to soften them before cooking.

2. 2

   In a large shallow pot or pan, bring the broth to a boil over medium-high heat.

3. 3

   Whisk in the gochujang, gochugaru, soy sauce, sugar, and minced garlic until the sauce is smooth.

4. 4

   Add the rice cakes to the boiling liquid and cook for 5 minutes until they begin to soften.

5. 5

   Add the fish cakes and the dry ramen noodles into the pot, ensuring the noodles are submerged.

6. 6

   Simmer for another 3 to 4 minutes until the noodles are cooked al dente and the sauce has thickened.

7. 7

   Stir in the green onions and place the halved hard-boiled eggs on top.

8. 8

   Garnish with toasted sesame seeds and serve immediately while the sauce is glossy.