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RAMEN AND SPICY RICE CAKES

Embark on a culinary journey that marries the soothing embrace of ramen with the fiery allure of spicy rice cakes. The fusion of flavors in Ramen and Spicy Rice Cakes creates an experience worth sharing. Spread the joy by sharing this recipe with friends and family, and don't miss out on more culinary adventures – subscribe to my blog for a constant source of inspiration and innovation in the kitchen.
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Course: Noodle
Cuisine: Korea
Keyword: ramen, RAMEN AND SPICY RICE CAKES
CookingStyle: One-Pot Cooking
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 51kcal
Author: Nazia Cooks
Cost: $20
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Equipment

1 stockpot
1 stove

Ingredients

  • 1/2 pound Korean cylindrical rice cakes (about one-fourth package)
  • 1 large flat Korean fish cake sheet (omuk), cut into squares or rectangles
  • 1/2 tablespoon vegetable oil
  • 1/2 carrot, thinly sliced
  • 1/2 sweet onion, thinly sliced
  • 3 cups water
  • 1 teaspoon soy sauce
  • 1/4 cup gochujang
  • 1 1/2 tablespoons sugar
  • 1 package Korean instant ramen noodles (Shin Ramen brand), broken into pieces
  • 1 scallions, sliced into 1-inch pieces
  • 2 hard-boiled eggs, halved (optional)

Instructions

  • If the rice cakes or fish cakes are frozen, thaw them in warm water and drain.
  • In a stockpot or large skillet over medium-high heat, heat the vegetable oil. Add carrot and onion and stir-fry them until slightly softened, 3 to 4 minutes.
  • Add the rice cakes, fish cakes, and water and raise the heat to high. When the water boils, reduce the heat to medium.
  • Stir in the soy sauce, gochujang, and sugar. When the sauce starts to thicken, add the noodles.
  • Cook the noodles until tender, according to the directions on the package, stirring occasionally and adding a little more water if necessary. When the noodles are tender, add the scallions and remove from the heat.
  • Before serving, add half an egg to each bowl (if using).

Video

Notes

SUBSTITUTION TIP: I love this dish super spicy, but you can reduce the amount of gochujang you use to make a less spicy dish.
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Nutrition

Calories: 51kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 96mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 0.2mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.