Oil 200g korean rice cakes 1/2 cup extra hot gochujang 2 small napa cabbage, chopped 1 medium yellow onion, sliced 4 green onions, chopped into 1-inch pieces. Slice the green part of 1 of the onions normally as a topping and reserve Soy sauce White vinegar 2 tbsp ketchup Gochugaru Cayenne Sesame oil Sesame seeds 1 package of tofu, pressed, cubed, tossed in cornstarch and pan fried 1 package of ramen Soft boiled eggs
Saute cabbage, onions, and green onions in oil until wilted. It will look like a lot of veggies but they’ll cook down, also feel free to add any other vegetable you’d like at this stage.
Add in soy sauce, vinegar, ramen packet, gochujang and ketchup, stir to combine. Then add in rice cakes. Pour in water until the rice cakes are just covered. Don’t add too much or the sauce won’t reduce enough by the time the rice cakes are cooked. You can also sub broth for water
Stir in gochugaru and cayenne to taste. Bring to a boil so the rice cakes are cooked through and the sauce reduces.
When the rice cakes are halfway cooked, add ramen noodles and baste with tteokkbokki sauce.
Once noodles and rice cakes are done, turn off the heat and drizzle with a splash of sesame oil. Top with tofu and serve with sesame seeds, chopped green onions and a soft boiled egg .
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Recipe:
Oil
200g korean rice cakes
1/2 cup extra hot gochujang
2 small napa cabbage, chopped
1 medium yellow onion, sliced
4 green onions, chopped into 1-inch pieces. Slice the green part of 1 of the onions normally as a topping and reserve
Soy sauce
White vinegar
2 tbsp ketchup
Gochugaru
Cayenne
Sesame oil
Sesame seeds
1 package of tofu, pressed, cubed, tossed in cornstarch and pan fried
1 package of ramen
Soft boiled eggs
Saute cabbage, onions, and green onions in oil until wilted. It will look like a lot of veggies but they’ll cook down, also feel free to add any other vegetable you’d like at this stage.
Add in soy sauce, vinegar, ramen packet, gochujang and ketchup, stir to combine. Then add in rice cakes. Pour in water until the rice cakes are just covered. Don’t add too much or the sauce won’t reduce enough by the time the rice cakes are cooked. You can also sub broth for water
Stir in gochugaru and cayenne to taste. Bring to a boil so the rice cakes are cooked through and the sauce reduces.
When the rice cakes are halfway cooked, add ramen noodles and baste with tteokkbokki sauce.
Once noodles and rice cakes are done, turn off the heat and drizzle with a splash of sesame oil. Top with tofu and serve with sesame seeds, chopped green onions and a soft boiled egg .