Korean Ramyeon with Rice Cake
Tteok-ramyeon. The spicy, savory, hot ramyeon, with the soft, filling, chewy rice cake really satisfies and fills you up. You don’t have to use spicy ramyeon, but I always do. I love the spicy kick!
Ingredients
- 2 packages Korean instant ramyeon
- 4 cups water
- 1 cup Rice cake slices
- ½ cup Fermented chimchi, chopped
- 2 green onions, sliced diagonally
- 2 eggs
Instructions
- Open the ramyeon packages and take out the packets of soup powder and dried vegetables.
- In a medium pot, combine water, kimchi, and rice cake slices. Cover the pot and bring it to a boil over medium high heat. Once it starts boiling, continue to cook for an additional 2 minutes. Add the packets of dried vegetables and only 1 packet of soup powder to the pot.
- Add the noodles to the pot. Cover and cook for about 2 to 3 minutes, until the noodles are half untangled. Use a ladle or a large spoon to stir the ramyeon gently.
- Add the green onion to the pot and carefully crack the eggs into the boiling ramyeon one by one.
- Cover the pot again and cook for another 2 minutes, allowing the eggs to poach.
- Using a ladle, distribute the ramyeon, broth, rice cake slices, and poached eggs evenly into 2 bowls.
- Serve it immediately.
- Enjoy your delicious tteok-ramyeon!
Video
Notes
I don’t usually eat instant ramyeon at home because it relies on seasoning powder and MSG for flavor instead of homemade stock. It’s also very high in sodium and not really very good for you in general. However, during busy times or while traveling, my recipe below makes for a quick, easy to make meal, and I find it convenient to prepare. Besides, preparing the ramyeon this way makes the ramyeon a little more like homemade noodles: less salty, more flavorful and more delicious by adding kimchi and a little healthy by using 1/2 the amount of soup powder.
