1 pack ramen (standard spicy red broth ramen: noodles, powder, and vegetable mix)
1½ stalks scallions (approx. 60g), cut into finger lengths and halved lengthwise
2 sheets square Korean fish cakes(100g), cut into bite-sized pieces
Water: 700ml (approx. 3cups) (reduce to 650ml if adding cabbage or onions)
Sauce
Gochugaru (Korean red pepper flakes):1 tbsp
Sugar:1½ tbsp
Gochujang (Korean red pepper paste):1 tbsp
Soy sauce:1 tbsp
Ramen soup powder:½ packet
optional
2 hard-boiled eggs (pre-boiled or store-bought)
Mozzarella cheese (to taste)
Toasted sesame seeds (for garnish)
Instructions
Soak Rice Cakes: Soak the rice cakes in a bowl of cold water for 10 minutes to prevent cracking, then drain.
Prep Vegetables: Cut green onions and fish cakes into bite-sized pieces (use kitchen shears directly over the pan to save dishes).
Build Broth: In a deep skillet, add 700ml water, green onions, fish cakes, 1/2 ramen soup packet, vegetable mix, 1 tbsp gochujang, 1 tbsp gochugaru, 1.5 tbsp sugar, and 1 tbsp soy sauce. Stir and boil for 2 minutes over high heat.
Cook Rice Cakes: Add drained rice cakes to the boiling broth and simmer over medium heat for 3 minutes until softened.
Add Noodles: Add ramen noodles and simmer over medium heat for 3.5 to 4 minutes, spooning sauce over noodles until thick and glossy.
Garnish & Serve: Turn off heat while noodles are still chewy. Top with a halved hard-boiled egg and sesame seeds, then serve immediately.
Notes
Spoon order trick: Measure dry seasonings first (sugar, gochugaru), then soy sauce, and gochujang last to use just one spoon. Soaking tteok: Cold soaking prevents refrigerated or frozen rice cakes from splitting open while boiling. Richer sauce: Mash the hard-boiled egg yolk directly into the spicy broth for a thicker, richer sauce.
