Spicy Korean Rice Cakes with Ramen (Tteokbokki Ramen)

Ingredients

• 300 g Korean rice cakes (tteok) (cylindrical, frozen or fresh; thaw before use)
• 1 pack Ramen noodles (instant, discard seasoning) (≈85 g; break in half for easier stirring)
• 2 tbsp Gochujang (Korean red chili paste) (fermented, adds depth and heat)
• 1 tbsp Gochugaru (Korean red pepper flakes) (optional for extra spice)
• 1 tbsp Soy sauce (low‑sodium preferred)
• 1 tbsp Sugar (balances the heat)
• 2 cloves Garlic (minced)
• 2 cups Water (for the sauce base)
• 2 stalks Scallions (green onions) (thinly sliced, for garnish)
• 1 tsp Sesame oil (adds nutty aroma, add at end)
• 1 tsp Sesame seeds (toasted, for garnish)

Instructions

1. Prepare the sauce

   In the large pot combine water, gochujang, gochugaru, soy sauce, sugar, and minced garlic. Stir until the paste dissolves.

   Time: PT5M

   Temperature: medium heat

2. Bring to a gentle simmer

   Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

   Time: PT3M

   Temperature: medium heat

3. Cook the rice cakes

   Add the thawed rice cakes to the simmering sauce. Stir and cook for 5‑7 minutes until the cakes become soft and translucent.

   Time: PT7M

   Temperature: medium heat

4. Add the ramen noodles

   Break the ramen noodles in half and add them to the pot. Cook for about 3 minutes, stirring, until the noodles are just tender.

   Time: PT3M

   Temperature: medium heat

5. Finish and garnish

   Turn off the heat. Stir in sliced scallions, sesame oil, and toasted sesame seeds. Give a final quick stir.

   Time: PT2M

6. Serve

   Transfer the spicy rice cake‑ramen mixture to a serving bowl and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

80 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Korean rice cakes (tteok): sliced rice cake, mochi
• Instead of Ramen noodles (instant, discard seasoning): udon noodles, rice noodles
• Instead of Gochujang (Korean red chili paste): chili garlic sauce mixed with miso, sriracha + a pinch of miso
• Instead of Gochugaru (Korean red pepper flakes): crushed red pepper flakes
• Instead of Soy sauce: tamari
• Instead of Sugar: honey, maple syrup
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Water: vegetable broth
• Instead of Scallions (green onions): chives
• Instead of Sesame oil: neutral oil (use less)

Equipment Needed

• Large pot
• Wooden spoon or ladle
• Cutting board
• Chef's knife
• Measuring spoons
• Measuring cup

Critical Steps — Do Not Skip

• Cooking the rice cakes until they are soft but not mushy.
• Adding the ramen noodles at the right moment to avoid over‑cooking.

Chef Tips from the Video

• Use fresh tteok if available; it gives the best chewy texture.
• Adjust spiciness by increasing gochugaru or adding a dash of Korean chili oil.
• Garnish with a sprinkle of toasted seaweed strips for extra umami.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water.

Freezer: Not recommended; texture of rice cakes changes after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the gochujang sauce base a day ahead and refrigerate; reheat before adding rice cakes.
• If using frozen rice cakes, thaw them in the microwave first to reduce cooking time.