Two different takes on instant noodles to tempt your tastebuds.

Rabbokki - Korean Tteokbokki Ramen

Serves 1

I love the versatility of ramen and always keep a supply on hand, usually a spicy flavor. Normally we wouldn’t think past the basic instruction to make a quick bowl but, 5 - 10 minutes of prep can lead to a bowl of ramen that is both filling and satisfying. I add lots of vegetables to my rabbokki which isn’t always typical but, I like the additional gentle sweetness and crunch.

For Radish Ramen and Milk Ramen, two additional ramen update recipes, click here.

Ingredients

1 - 2 handfuls tteok (cylinder or sliced)

0.50 t sesame oil

50g (1 link) sausage or fishcake, sliced at an angle- optional

45g (1/3 c) carrot, julienne - optional

45g (0.25 c) onion, sliced with the grain

4g (0.75 t) ginger, minced

2 garlic cloves, minced

1 T gochujang

2 t sugar

2 t soy sauce

1 t fish sauce

500 ml (2.5 c) water

1 package ramen

80g (0.75 c) white cabbage, sliced .25 in thick

1 hard boiled egg, peeled - optional

Recipe Know-how

1.      Place the tteok in a bowl and cover with hot tap water.

• Allow tteok to sit for 10 minutes.

The tteok can sit while you prep the remaining ingredients.

2.      Over medium heat, place the sesame oil in a medium pot and heat.

• Add the sausage, carrots and onions. Saute 3 – 5 minutes or until the onions just begin to wilt.

• Add the ginger and garlic. Saute 45 seconds.

• Add the gochujang, sugar, soy and fish sauce, stirring to combine.

• Add the water, flakes and seasoning bag from the ramen package.

Reserve the noodles for later.

• Increase heat to high and bring to boil. Boil broth 2 minutes.

• Add tteok, cook 5 minutes.

• Add noodles, cook 3.5 minutes.

Using chopsticks or tongs, gently shake the noodles until they begin to separate. Continue gently shaking and lifting the noodles from the broth occasionally while cooking.

Adjust noodle cooking time based on your preferred noodle texture. Longer for softer noodles and shorter for firmer noodles.

• Add the cabbage and egg, cook 1 minute longer.

3.      Serve topping with the hard boiled egg and scallions.

Kongnamul Ramen - Soybean Sprout Ramen

Serves 1

Next to Radish Ramen (recipe here), this is my go-to instant noodle recipe. You put everything into the pot and cook. Presto delicious bowl of ramen with a little crunch!

Ingredients

1 package ramen

500 ml (2.5 c) water

150g (3 large handfuls) soybean sprouts

50g (0.25 c) onion, sliced with the grain

2 garlic cloves, minced

2 t fish sauce

1.5 t sesame oil

1 - 2 inch piece dashima - optional

Recipe Know-how

1.      In a medium pot place the oil, onions, garlic, fish sauce, dashida, bean sprouts, seasoning flakes and packets and water.

Reserve the noodles.

• Bring the pot to a boil over medium-high heat. Boil 3 minutes.

• Add the noodles. Cook 4 minutes.

Using chopsticks or tongs, gently shake the noodles until they begin to separate. Continue gently shaking and lifting the noodles from the broth occasionally while cooking.

Adjust noodle cooking time based on your preferred noodle texture. Longer for softer noodles and shorter for firmer noodles.

• Remove dashima.

2.      Serve with kimchi.