Korean Tteokbokki Ramen Fusion (Printable Format)
Chewy rice cakes and ramen in spicy gochujang sauce, topped with melted mozzarella for a satisfying Korean-inspired breakfast.
# Needed Ingredients:
01 -
2 cups of cylindrical rice cakes (tteok)
02 -
2 packs of ramen noodles (discard the seasoning packets)
03 -
1 cup of fish cakes, sliced
04 -
2 boiled eggs, halved
05 -
1 cup of Korean fish cake sheets, cut into bite-sized pieces
06 -
1 cup of shredded mozzarella cheese
07 -
2 tablespoons of sesame oil
08 -
4 cups of water
09 -
1 cup of gochujang (Korean red pepper paste)
10 -
3 tablespoons of soy sauce
11 -
2 tablespoons of sugar
12 -
1 tablespoon of minced garlic
13 -
1 tablespoon of gochugaru (Korean red pepper flakes)
14 -
1 tablespoon of vegetable oil
15 -
2 green onions, chopped
16 -
Sesame seeds for garnish
# Preparation Steps:
01 -
Combine gochujang, soy sauce, sugar, minced garlic, and gochugaru in a mixing bowl. Mix until the ingredients form a smooth, vibrant red sauce.
02 -
Bring 4 cups of water to a boil in a large pot. Add the cylindrical rice cakes and ramen noodles, cooking until tender yet delightfully chewy. Drain and set aside.
03 -
In the same pot, heat vegetable oil and sauté the Korean fish cake sheets until golden brown, adding a depth of flavor to the dish.
04 -
Pour the prepared sauce into the pot with the fish cake sheets. Stir until the sauce evenly coats the ingredients. Add the boiled rice cakes, ramen noodles, and fish cakes, ensuring they are well-covered in the flavorful sauce.
05 -
Sprinkle shredded mozzarella cheese over the top of the dish. Cover the pot with a lid, allowing the cheese to melt and create a luscious, gooey layer.