The classic flavours of Korean tteokbokki, but with ramen taking the place of the rice cakes. The sauce has been simplified a bit, but the key elements of gochujang, sugar, and garlic are still there.

Tteokbokki Ramen

Slighlty adapted from Aaron & Claire

Ingredients

• 1 Tbsp. gochujang
• 1 Tbsp. sugar
• 1/2 Tbsp. garlic paste
• 1/2 tsp. ramen powder
• 300mL water
• Korean fish cakes¹
• 1/2 small onion, sliced
• 1-2 baby bok choy, sliced (optional)
• 1-2 cabbage leaves, sliced thin and cross-cut into bite-sized pieces
• 1 package Korean-style ramen (ramyun)
• 1 green onion, sliced

Directions

1. Mix gochujiang, sugar, garlic, and 1/2 of the ramen powder to make the sauce.
2. Bring the water to a boil and add the fish cakes, onion, bok choy (if using), cabbage, ramen noodles, and sauce. Also add the vegetable packet if your ramen comes with one.
3. Cook until noodles are done (~3 minutes).
4. Sprinkle with green onion and serve.

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¹ I couldn't find any Korean-style fish cakes, so I got a bag of fried tofu triangles instead. I sliced them thin and used them in place of the fish cakes. I'm sure it's quite different from actual fish cakes, but it was still good and it was what I had available. It's also an easy way to make the dish vegetarian. If you're going for a vegan meal, just make sure your sugar is vegan are you should be all set! ^Back