Ingredients:

  • 2 tbsp Gochujang (Korean red chili paste)
  • 1 tbsp Gochugaru (Korean red chili flakes)
  • 1.5 tbsp low-sodium soy sauce
  • 1 tbsp maple syrup
  • 1 clove garlic, finely minced
  • 2.5 cups low-sodium vegetable stock
  • 200g cylindrical Korean rice cakes (tteokmyeon)
  • 1 pack instant ramen noodles (flavor packet discarded)
  • 2 pieces rectangular Korean fish cakes, cut into triangles
  • 0.5 small white onion, thinly sliced
  • 1 cup green cabbage, roughly chopped
  • 1 soft-boiled egg, halved
  • 1 green onion, julienned
  • 1 tsp toasted sesame seeds
  • 1 tsp toasted sesame oil

Instructions:

  1. Place the 200g rice cakes in a bowl of room temperature water for 10 minutes.
  2. In a small bowl, whisk together the gochujang, gochugaru, soy sauce, maple syrup, and minced garlic until the sauce base is smooth.
  3. Bring the vegetable stock to a gentle boil in a large, wide skillet over medium-high heat.
  4. Stir the prepared sauce base into the boiling stock. Add the rice cakes, fish cakes, sliced onion, and chopped cabbage.
  5. Simmer for 5 minutes until they start to feel bouncy.
  6. Add the dry ramen noodles to the skillet. Submerge them in the sauce and continue simmering for 3-4 minutes. The sauce should turn thick enough to coat the back of a spoon.
  7. Remove from heat. Top with the halved soft-boiled egg, julienned green onions, toasted sesame seeds, and a drizzle of sesame oil before serving.