Instant spicy ramyeon (Korean instant noodles)Non-spicy varieties can also be used if preferred4 packs
Rice cake (sliced)2 cups
Ramyeon soup powder seasoning packetsOnly use half of the total packets (2 out of 4) as they are very salty2 packs
Dried vegetable seasoning mixUse all of the dried vegetables from the ramyeon packages~2 tbspest.
Kimchi (fermented)Chopped1 cup
EggsPoached4 whole
Green onions (scallions)Chopped, for garnish~½ cupest.
Steps
1
Soak sliced rice cakes in cold water while preparing the other ingredients.
2
In a large pot, bring 8 cups of water to a rolling boil.
3
Add the drained rice cakes and the chopped kimchi to the boiling water. Cover and let cook until the rice cakes become smooth.
4
Open and break apart the instant ramyeon noodle blocks, then add them to the pot along with all the dried vegetables and two soup powder packets (use only half the total seasoning powder to avoid oversalting, as the kimchi already adds flavor).
5
Cook for approximately 2 minutes, stirring occasionally, until the noodles are cooked through and the broth is well combined.
6
While the noodles cook, poach eggs in a separate pot or pan with simmering water.
7
Divide the tteok-ramyeon among four large bowls, then carefully transfer a poached egg into each bowl and garnish with chopped green onions.
8
Serve immediately while hot, as the noodles will absorb the broth if left sitting too long.
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