Hearty, Spicy Tteokbokki (Simmered Rice Cakes) with Ramen and Dangmyeon
A popular Korean street-food snack loaded with ramen noodles, sweet potato glass noodles, and fish cakes, simmered until thick in a spicy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This hearty Korean street-food dish brings together ramen noodles and sweet potato glass noodles in fish cake broth seasoned with a spicy gochujang sauce. Using finely ground gochugaru gives the sauce a richer, more vibrant red color. It makes a satisfying snack for 2 to 3 people to share.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Tteokbokki rice cakes20
- Fish cake (eomuk)2 sheets
- Ramen noodles1/2
- Sweet potato glass noodles (dangmyeon)50 g
- Cabbage2 leaves
- Onion1/2
- Large green onion (daepa)1/2 stalk
Seasoning
- Fish cake (eomuk) broth3 cups
- Gochujang (Korean red chili paste)3 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Minced garlic0.5 tbsp
- Using anchovy broth, or fish cake broth made by boiling 1 sheet of fish cake in 3 cups of water, makes it rich and flavorful.
- For vegetables, adding cabbage, onion, and 1/2 stalk of large green onion works nicely.
Steps
1. Prepare 20 tteokbokki rice cakes, 1/2 pack of ramen noodles, 2 sheets of fish cake, and 50 g of sweet potato glass noodles.
For vegetables, adding cabbage, onion, and 1/2 stalk of large green onion works nicely.
2. Add the seasoning ingredients to the pan and bring to a brief simmer. If you grind the gochugaru finely before adding it, the tteokbokki will have a prettier color.
(Using anchovy broth, or fish cake broth made by boiling 1 sheet of fish cake in 3 cups of water, makes it rich and flavorful.)
Once the liquid boils, add all the ingredients and simmer over medium heat.
When the rice cakes and sweet potato glass noodles are cooked through and the sauce has reduced to a shallow simmer, it is done.
Add the large green onion at the very end and let it cook briefly.
The chewy rice cakes are delicious, but eating the ramen and sweet potato glass noodles soaked in the spicy sauce is just as wonderful.
Ppunwife's tips
- If you grind the gochugaru finely before adding it, the tteokbokki will have a prettier color.
- Add the large green onion at the very end and let it cook briefly.
FAQ
What kind of broth makes the sauce taste best?
Using anchovy broth, or broth made by boiling 1 sheet of fish cake in 3 cups of water, gives the sauce a rich, deep flavor.
Is there a way to make the sauce color look more appetizing?
Grinding your gochugaru finely before adding it to the sauce will give the tteokbokki an even more vibrant, beautiful color.
When should the large green onion be added during cooking?
Add it at the very end once all the other ingredients and noodles are cooked through and the sauce has reduced, then let it simmer briefly.
Can the sweet potato glass noodles be added dry directly into the pan? AI-generated
Soaking them in lukewarm water before cooking shortens their cooking time and helps them absorb the sauce more evenly.
