Tteok-Ramyeon (Korean ramyeon with rice cake: 떡라면)
A simple, easy to make dish for when you are in a hurry but still want something that tastes a little homemade. Tteok-ramyeon is spicy instant ramyeon with kimchi, rice cake slices and an egg!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 packages of Korean instant ramyeon
- 4 to 5 cups water
- 1 cup rice cake slices
- ½ cup fermented kimchi, chopped
- 2 green onions, sliced diagonally
- 2 eggs
Instructions
- 1
Open the ramyeon packages and take out the packets of soup powder and dried vegetables.
- 2
In a medium pot, combine water, kimchi, and rice cake slices. Cover the pot and bring it to a boil over medium high heat. Once it starts boiling, continue to cook for an additional 2 minutes. Add the packets of dried vegetables and only 1 packet of soup powder to the pot. (The kimchi has salt so using both packets makes the ramyeon too salty)
- 3
Add the noodles to the pot. Cover and cook for about 2 to 3 minutes, until the noodles are half untangled. Use a ladle or a large spoon to stir the ramyeon gently.
- 4
Add the green onion to the pot and carefully crack the eggs into the boiling ramyeon one by one.
- 5
Cover the pot again and cook for another 2 minutes, allowing the eggs to poach.
- 6
Using a ladle, distribute the ramyeon, broth, rice cake slices, and poached eggs evenly into 2 bowls.
- 7
Serve it immediately. Enjoy your delicious tteok-ramyeon!