Prep Time::15 mins
Cook Time::20 mins
Soak Time::10 mins
Total Time::45 mins
Servings::5
Ingredients
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1 (7 to 8 ounce) package Korean rice cakes (tteok)
2 sheets Korean fish cakes
2 1/2 cups water
1 (3 ounce) package ramen, preferably seafood flavored
1 tablespoon vegetable oil
1 sweet onion, cut into thin strips
1 tablespoon minced garlic
2 cups Korean soup stock, seafood stock, or water
1/2 head cabbage, chopped
1 bunch green onions, chopped, plus more for garnish
3 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 1/2 tablespoons sugar
1 teaspoon gochugaru (Korean chili flakes)
Directions
Soak rice cakes in warm water for 10 minutes. Rinse off fish cakes and cut into small squares.
Meanwhile, bring 2½ cups of water to a boil in a small saucepan. Break ramen into the pot; cook until tender with a bite, about 2 minutes. Add the flavor packet, stir, and cook for 30 seconds more; set aside.
Heat oil in a saucepan over medium heat, and cook and stir onion and garlic until onions are translucent and lightly browned, about 4 minutes. Add fish cakes and rice cakes; cook and stir for about 2 minutes.
Pour in stock and bring to a boil. Add cabbage, green onions, ramen, gochujang, soy sauce, sugar, and gochugaru. Bring to a simmer and cook until rice cakes are softened, 8 to 10 minutes.
Serve with more sliced green onions as garnish.