This Friday I went to an Asian store I’d not been to before and bought a load of ingredients I’ve not cooked with before, and today I made this. It tasted great, better than it looks. I’m unsure how authentic this all is but it’s now on my top comfort food list.
by Ducathen-Engineer
4 Comments
Sauce looks a bit watery.
100% would smash that.
This is an “anything goes” kinda dish so you’re in charge! Looks great!
You can add anything you want, as you’re the one eating it! (FYI, the more common ingredients are tteok, ramyun, fish cake, green onions, and maybe some cabbage, onions, and carrots, although the veg is optional!)
I usually make the sauce with a ration of 1 gochujang: 1.5 gochugaru: 1.5 jinganjang: 1.5 sugar to start out with. If you add a tablet or two of the Korean soup stock, it helps make the base more flavorful! Adjust everything to taste and maybe add a pinch of salt if it seems flavorful but a little bland. Too much of the sauce mix makes the sauce kind of cloying, as does too much gochujang.
You’ll also want to cook the tteok for longer than you think. This isn’t because it takes a long time to cook, but because it takes time for the seasoning to reach the inside of the tteok. You can then add your ramyun after the tteok has cooked on a low simmer for a while. Some people also add a touch of the ramyun seasoning to the sauce, which would absolutely work instead of the broth tablet.
Happy eating!