Add ramen noodles to tteokbokki halfway through cooking. The noodles absorb the sauce and become as central as the rice cakes.
What You Need
- 300g garaetteok (cylindrical rice cakes), defrosted if frozen
- 1 package instant ramen noodles (discard the flavor packet — or use it, up to you)
- 2 fish cakes, sliced on the diagonal
- 2 hard boiled eggs, halved
Sauce:
- 600ml water (or anchovy-kelp broth for depth)
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
Toppings: sliced scallion, sesame seeds
How to Make It
Make the sauce: Add all sauce ingredients to a wide pan. Bring to a boil.
Cook rice cakes and fish cakes: Add tteok and fish cakes to the sauce. Simmer 5-7 minutes, stirring often. The sauce reduces and coats everything.
Add ramen: Add dry noodle block. Cook 2-3 more minutes, breaking it apart as it softens. Stir constantly.
Add eggs and finish: Nestle egg halves in the pan. Taste and adjust — more gochujang for heat, more sugar to balance. The sauce should be thick and glossy.
Serve immediately in the pan or a shallow bowl. Top with scallion and sesame seeds.
From our Seoul Meets Mexico City collection.