Instant Noodles with Spicy Rice Cakes
Instant Noodles with Spicy Rice Cakes
Savour this quick and easy noodle recipe by Judy Joo from Korean Food Made Simple 2.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 32 minutes
  • Yield 1 serving
  • 15 large dried Anchovies (myulchi), head and guts removed
  • 1 (4-inch-long) piece dried Kelp (kombu)
  • 2 Carrots, thinly sliced on an angle
  • 1 Onion, thinly sliced
  • 2 cloves Garlic, grated or minced
  • 5 grams Gochujang (Korean chile paste)
  • 2 tablespoons Sugar
  • 1 tablespoon Gochugaru (Korean chile flakes)
  • 1 tablespoon Soy sauce
  • 525 grams chopped Napa or Korean cabbage
  • 1 package instant Ramyun/ramen noodles, seasoning packet discarded
  • 450 grams 2-inch-long cylindrical rice cakes (dduk), soaked in cold water for 15 to 30 minutes and then drained
  • 7 ounces Fish cake sheets (eomuk), cut into triangular pieces about 3 inches long
  • 2 teaspoons toasted Sesame oil
  • 1 tablespoon roasted Sesame seeds
  • 2 to 3 large Eggs, hard-boiled, peeled, and halved or quartered lengthwise
  • Handful of Scallions/spring onions, thinly sliced on an angle, for serving
  1. In a medium saucepan, combine the anchovies, kelp, and 5 cups/1200ml water and bring to a boil
  2. Reduce the heat to maintain a simmer for about 20 minutes
  3. Pass the anchovy stock through a fine-mesh strainer into a large, wide, deep skillet and discard the solids
  4. Return the stock to maintain a simmer. Add the carrots, onion, garlic, chilli paste, sugar, chilli flakes, and soy sauce, stir to combine, and simmer for 5 minutes
  5. Add the cabbage and noodles and simmer, stirring often, until the noodles are slightly softened, about 2 minutes more
  6. Add the rice cakes and fish cakes and cook, stirring occasionally, until the noodles are just tender and the sauce has thickened slightly, about 5 minutes more
  7. Drizzle with the sesame oil, sprinkle with the sesame seeds, and nestle the eggs in the sauce
  8. Serve immediately, topped with the scallions (spring onions)

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