Spicy Fish Cake Ramen
Quick and Delicious Spicy Fish Cake Ramen for a Satisfying Meal
Elevate your ordinary ramen into an extraordinary meal by adding various ingredients! Especially when cooked with fish cakes and rice cakes, it creates a special ramen with a delightfully chewy texture and a refreshing, flavorful broth. ^^
Main Ingredients- 2 packs of instant ramen
- 2 sheets of rectangular fish cake (eomuk)
- 1/3 bowl of tteokguk tteok (rice cake soup slices)
- 1 Tbsp minced garlic
- 2 fresh eggs
- 1 stalk of green onion (scallion)
- 1 Tbsp gochugaru (Korean chili flakes)
- Pinch of black pepper
- 2 Cheongyang peppers (spicy Korean chili peppers)
Cooking Instructions
Step 1
First, cut the 2 sheets of rectangular fish cake into bite-sized pieces (triangles or squares). Wash 1 stalk of green onion and slice it diagonally into 5cm lengths. Similarly, slice the 2 Cheongyang peppers diagonally to add a spicy kick.
Step 2
Take about 1/3 bowl of tteokguk tteok from the freezer and rinse them lightly under water. This step prevents the rice cakes from sticking together and removes excess starch. If you don’t have rice cakes, you can omit this step.
Step 3
Pour the recommended amount of water for 2 packs of ramen (refer to the package instructions) into a pot and bring it to a boil over high heat.
Step 4
Once the water is hot, add only the ramen noodles to boil. During this process, you’ll notice oil from the fried noodles floating on the surface of the water. This can make the broth somewhat cloudy.
Step 5
When the noodles are partially cooked, carefully drain them from the boiling water and place them in a colander. Rinse the noodles under cool running water. This helps to wash away the surface oil and excess starch, resulting in a cleaner and more refreshing broth. This is often called ‘blanching the noodles’.
Step 6
Return to the clean pot and add the recommended amount of water for 2 packs of ramen again. Add the rinsed tteokguk tteok and bring it to a boil. Cook until the rice cakes are soft and tender.
Step 7
As the water begins to boil vigorously, add 1 tablespoon of minced garlic to infuse the broth with its aromatic flavor. The pungent aroma of garlic blends beautifully with the ramen broth, adding depth.
Step 8
Once the broth is boiling again, add both the powdered soup base and the dried vegetable flakes (if included) from the ramen package to bring back the original ramen flavor.
Step 9
After adding the soup, when the broth boils, add the blanched ramen noodles, the sliced fish cakes, green onions, and Cheongyang peppers all at once. The savory flavor from the fish cakes and the fresh aroma of the vegetables will infuse the broth.
Step 10
I personally prefer my egg yolks to be slightly runny and creamy, so while the ramen and ingredients are boiling, I gently crack 2 eggs into the pot as soon as the edges of the broth start to bubble. This way, the egg whites cook while the yolks remain moist. If you prefer fully cooked eggs, you can let them simmer for a longer period.
Step 11
Since the ramen noodles have been blanched, they don’t need to be boiled for a long time. Once the broth comes to a rolling boil again, stir in 1 tablespoon of gochugaru for a spicy kick and a pinch of black pepper for aroma. Turn off the heat, and your delicious fish cake ramen is ready!
Step 12
Although the noodles might not be as chewy as regular ramen due to the blanching, this method makes the ramen much lighter and easier to digest because the excess oil has been removed. Eating it after skimming off some of the oil makes for a comfortable meal without an upset stomach. Enjoy the delightful chewiness of the rice cakes interspersed with the ramen, and the wonderful combination of noodles and fish cakes. If the richness of the fish cakes makes the ramen feel a bit too heavy, picking out and eating the spicy Cheongyang peppers will refresh your palate. Enjoy this flavorful meal with its harmonious blend of ingredients!
