Servings: 2 portions
Ingredients
- 1¼ cup cylindrical rice cakes (garaetteok) (7 oz / 200 g, fresh or well-soaked if frozen)
- 1 pack instant ramyeon (e.g., Shin Ramyun or Samyang)
- ⅔ cup fish cakes (Eomuk), cut into pieces (3.5 oz / 100 g)
- 2 sausages, sliced (optional)
- 1 boiled egg, halved (optional)
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 leek, sliced into thin rings (separate white and green parts)
- ½ tbsp gochujang (to taste)
- 1 tbsp light soy sauce (to taste)
- 1 tbsp sugar (to taste)
- ½ tbsp dashi or chicken powder dashi or chicken powder
- 1 tsp cooking oil for sautéing
- 1⅔ cups water or broth (400 ml)
Instructions
Prep Ingredients
- If using frozen tteokbokki, soak them in warm water for 10–15 minutes until soft and bendy.
- Finely chop the garlic, slice the onion, and cut the leek into rings (keep white and green parts separate).
- Cut the fish cakes into bite-sized pieces and slice the sausages.
Make the Sauce
- Heat a little oil in a pan and sauté the garlic until fragrant.
- Add the onion and the white part of the leek, cooking until the onion is soft and translucent.
- Pour in water and stir in dashi powder. Add half of the ramen seasoning packet and the gochujang, stirring until fully dissolved.
Cook Everything
- Add the tteokbokki and simmer for about 30 seconds.
- Toss in the ramen noodles, fish cakes, and sausages.
- Simmer over medium heat, season with soy sauce and sugar. Cover and cook until the rice cakes and noodles are tender and the sauce is thick and glossy.
Finish & Serve
- Top with the green part of the leek, halved egg, or for extra creaminess, some melted cheese.
- Serve hot—best enjoyed straight from the pan!
Tried this recipe?Let us know how it was!