Korean Ramen with Tteokbokki
Calories: 334kcal
Most commonly referred to as robokki in Korea, this dish combines the chewy texture of tteokbokki, or rice cakes, with the delicious spiciness of your favourite Korean noodles. Served with marinated soft boiled eggs, and topped with fresh green onions and toasted sesame seeds, this is the ultimate ramen noodle feast!
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Ingredients
- 1 pound rice cakes, thawed
- 4 cups low-sodium vegetable stock
- 1/2 cup gochujang
- 1 tablespoon gochugaru
- 2 tablespoons sugar
- 3 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 3 packets Korean Ramen Noodles (discard the flavour packets)
- marinated soft-boiled eggs, for garnish (recipe here)
- green onions, sliced for garnish
- sesame seeds, for garnish
Instructions
- Add the low-sodium vegetable stock, gochujang, gochugaru, sugar, garlic, and low-sodium soy sauce to a large, deep skillet. Stir to combine and over medium-high heat, bring the the stock to a boil.
- Next, add the rice cakes and stir well. Lower the heat to medium and cook the rice cakes in the stock for 10 minutes, stirring often.
- Add the ramen noodles. Do not add the flavour packets! Gently push the noodles down into the stock mixture and cook for 3-5 minutes, or until the noodles are cooked through.
- Ladle into bowls and top with a halved marinated soft-boiled egg, some toasted sesame seeds, and freshly sliced green onions.
- Serve immediately.
Notes
Nutritional information does not account for the garnish or soft-boiled eggs.
Nutrition
Calories: 334kcal | Carbohydrates: 84g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 5079mg | Potassium: 842mg | Fiber: 4g | Sugar: 44g | Vitamin A: 4647IU | Vitamin C: 25mg | Calcium: 100mg | Iron: 3mg