Tteok-Ramyeon — Maangchi
Original creator's public same-dish cooking demonstration; the video and thumbnail are not downloaded or rehosted.
Official cooking video · Maangchi · YOUTUBEKorean Kimchi, Rice Cake and Fully Cooked Egg Tteok-Ramyeon
A quick two-serving Korean instant noodle soup with fermented kimchi and sliced rice cake. Use just one soup-seasoning packet for two packs of noodles and fully set the eggs.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Chop 1/2 cup kimchi and slice two green onions diagonally. If the rice cakes are frozen, thaw them in cold water for about 30 minutes and drain.
- 02
Open both ramyeon packages and separate noodles, powdered soup seasoning and dried vegetables. Use only one powder packet; do not add the second.
- 03
Put 960ml water, 1/2 cup kimchi and 1 cup sliced rice cakes in a pot, cover and boil over medium-high heat. Continue boiling for two minutes.
- 04
Add both packets of dried vegetables and one packet of soup powder; stir until distributed.
- 05
Add both noodle bricks, cover and boil for 2–3 minutes, stirring until the noodles begin separating.
- 06
Add the sliced green onions and carefully crack in both eggs one at a time without breaking the yolks.
- 07
Cover and continue simmering until both whites and yolks are fully set and the egg-containing portion reaches about 71°C. This safety adaptation extends the original author's two-minute soft-poaching step.
- 08
Divide noodles, rice cakes, kimchi, eggs and broth between two bowls and serve immediately while hot.
Before you cook
Cook the eggs until white and yolk are firm and the egg dish reaches about 71°C. Check actual package labels for wheat, egg, soy, sesame, fish and shellfish allergens. Eat immediately; refrigerate leftovers within two hours, use within 3–4 days and reheat to 74°C. Allow an extra 30 minutes to thaw frozen rice cakes.
Allergens: egg, wheat in many instant ramyeon noodles (check pack), possible soy, sesame, fish or shellfish in instant seasoning and kimchi (check individual labels)
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Tuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Korean Beef and Vegetable Stir-Fried Rice Cake Japchae (4 Servings)
This Korean tteok-japchae stir-fries lengthwise-cut chewy rice or wheat cakes with beef and colorful vegetables in a soy-based sauce. Unlike saucy tteokbokki, it is a relatively dry, japchae-style stir-fry.
