Asians > Korean > Rice

Ramen Tteokbokki Recipe

Ingredients with Measurements:
- 2 packs of instant ramen noodles
- 1 cup of rice cakes (tteokbokki)
- 1/2 cup of sliced carrots
- 1/2 cup of sliced cabbage
- 1/2 cup of sliced scallions
- 1/4 cup of soy sauce
- 1/4 cup of gochujang (Korean chili paste)
- 2 tablespoons of sugar
- 1 tablespoon of sesame oil
- 2 cloves of minced garlic
- 4 cups of water
- 1 tablespoon of vegetable oil

Special equipment needed:
- Large pot
- Wooden spoon
- Strainer

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and stir for 30 seconds.

2. Add the sliced carrots, cabbage, and scallions to the pot and stir for 2-3 minutes until the vegetables are slightly softened.

3. Add the instant ramen noodles (without the seasoning packets) and rice cakes to the pot. Pour in 4 cups of water and bring to a boil.

4. While waiting for the water to boil, mix together the soy sauce, gochujang, sugar, and sesame oil in a small bowl.

5. Once the water is boiling, reduce the heat to medium-low and pour in the sauce mixture. Stir everything together until the sauce is evenly distributed.

6. Cover the pot and let the ramen and rice cakes cook for 5-7 minutes, stirring occasionally.

7. Once the rice cakes are soft and the noodles are cooked, remove the pot from the heat.

8. Use a strainer to remove any excess liquid from the pot.

9. Serve hot and enjoy!


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 70g
Protein: 10g

Substitutions for ingredients:
- Instead of rice cakes, you can use sliced potatoes or sweet potatoes.
- If you don't have gochujang, you can use sriracha or another hot sauce.
- You can use any vegetables you like in this recipe.

Variations:
- Add sliced mushrooms or tofu for extra protein.
- Use chicken or beef broth instead of water for a richer flavor.
- Add a beaten egg to the pot during the last minute of cooking for a creamy texture.

Tips and tricks:
- Make sure to stir the pot occasionally to prevent the rice cakes from sticking to the bottom.
- If the sauce is too thick, add a little more water to the pot.
- Adjust the amount of gochujang to your desired level of spiciness.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in individual bowls and garnish with sliced scallions and sesame seeds.

Garnishes:
Sliced scallions and sesame seeds

Pairings:
Kimchi or pickled vegetables

Suggested side dishes:
Steamed rice or Korean-style fried chicken

Troubleshooting advice:
- If the rice cakes are still hard after cooking, add a little more water to the pot and continue cooking.
- If the sauce is too thin, mix together a little cornstarch and water and add it to the pot to thicken the sauce.

Food safety advice:
Make sure to cook the rice cakes and noodles thoroughly before serving.

Food history:
Tteokbokki is a popular Korean street food made with rice cakes and a spicy sauce. Ramen Tteokbokki is a fusion dish that combines the flavors of tteokbokki with instant ramen noodles.

Flavor profiles:
Spicy, savory, and slightly sweet

Serving suggestions:
Serve hot and enjoy as a main dish or snack.

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Region: Korean

Taste: Spicy, Savory, Umami, Tangy, Aromatic