Spicy and Hearty Tteok Ramyeon (Ramen with Rice Cakes)
A ramen dish made with soaked sliced rice cakes and egg, seasoned with fish sauce and gochugaru for extra savory depth.
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 spicy tteok ramyeon uses fish sauce to balance the extra broth added for the rice cakes. Cook the noodles in boiling water for 4 minutes, adding the rice cakes halfway through to keep them pleasantly chewy. Finished with beaten egg and gochugaru, it easily recreates that classic Korean snack-bar style bowl at home.
- Servings
- 1 serving
- Cook time
- 4 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
- Ramen noodles1
- Egg1
- Sliced rice cakes (tteokguk-tteok)1 cup
- Large green onion (daepa)a little
- Water3 cups
- Gochugaru (Korean chili flakes)1 tbsp
- Sand lance fish sauce (or tuna extract sauce (chamchi-aek))1/2 tbsp
- Ground black peppera little
- Soak the rice cakes in water so they become soft.
Steps
Prepare the ingredients
Prepare 1 pack of ramen noodles, 1 egg, 1 cup of sliced rice cakes (tteokguk-tteok), and a little large green onion (daepa).
Prep the additional ingredients
Soak the rice cakes in water so they become soft.
Beat 1 egg well and thinly slice the large green onion.
Boil
The original recipe calls for 2 1/2 cups (500 ml) of water, but because I am adding rice cakes, I increased the amount and poured in 3 cups (600 ml).
Once the water comes to a rolling boil, add the ramen noodles and soup base powder together.
From this point, boil for 4 minutes.
Stir the noodles to loosen them, occasionally lifting them up into the air and dropping them back down to expose them to air...
After 2 minutes, when the noodles seem about halfway cooked, add the rice cakes and boil.
Since extra water was added, you need a little more seasoning, so add 1/2 tbsp of sand lance fish sauce to balance the taste.
At around the 3 minute 30 second mark, drizzle in the beaten egg, add the large green onion, gochugaru (Korean chili flakes), and ground black pepper, and cook for 30 seconds more without stirring before finishing.
Finish
Boiled for 4 minutes according to the ramen instructions, the tteok ramyeon is complete.
Adding plenty of gochugaru instead of Cheongyang chili peppers makes it spicy, and the broth seasoning is just right.
Ppunwife's tips
- Since you are adding rice cakes, increase the water to 3 cups (600 ml), and to balance the extra water, adjust the seasoning with 1/2 tbsp of fish sauce.
- After adding the egg, cook for 30 seconds more without stirring before finishing.
FAQ
Can I use a different seasoning instead of sand lance fish sauce?
The ingredients list notes that you can also substitute tuna extract sauce (chamchi-aek).
Why do you add more water than the standard ramen instructions?
Because sliced rice cakes are added, you increase the water beyond the standard cooking amount to use 600 ml in total.
Should I stir the broth after adding the egg?
After drizzling in the beaten egg, do not stir; let it cook as is for about 30 seconds to finish.
