Ramen Tteokbokki

Rabokki

Ingredients

• 1 cup Rice cakes (cylinder type)
• 1 pack Ramen noodles (1 packet, with soup base)
• 2 tablespoons Gochujang
• 1 tablespoon Gochugaru
• 1 tablespoon Sugar
• 2 sheets Fish cake (sliced) (optional)
• 2 stalks Green onion (sliced)
• 3 cups Water

Instructions

1. If the rice cakes are frozen or refrigerated, soak them in warm water for 10 minutes to soften. Drain before using.
2. In a wide pan or pot, combine 3 cups water, 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon sugar, and half the ramen soup base packet. Stir well and bring to a boil.
3. Add the rice cakes and fish cake slices. Boil for 5 minutes until the rice cakes are soft and bouncy.
4. Add the ramen noodles. Cook for 3-4 minutes until the noodles are tender but still chewy. The sauce should reduce to a thick, glossy coating.
5. Sprinkle sliced green onion on top. Serve immediately in the pot while bubbling hot.

From K-Kitchen — koreanhomecook.com