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Korean Aesthetic Tteokbokki and Ramen – Spicy Gochujang Rice Cakes & Noodles (Easy Dinner)
Jenna Parker

Korean Aesthetic Tteokbokki and Ramen – Spicy Gochujang Rice Cakes & Noodles

A vibrant Korean street food fusion of chewy rice cakes and noodles in a glossy, spiced gochujang sauce. This halal, alcohol-free version uses beef-based fish cakes and a mineral-rich kelp anchovy stock for bold flavor and high-protein appeal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 servings Korean gochujang
  • 12 oz Korean-style glass or wheat ramen noodles
  • 1 cup bite-sized beef-based fish cakes (halal)
  • 1/2 cup cubed garae-tteok (Korean rice cakes)
  • 1 wooden eggplant (or 1 medium jicama), peeled and julienned
  • 1/4 cup kelp anchovy stock (or vegetable stock)
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 3 cloves garlic, minced
  • 1 large egg, lightly scrambled (optional garnish)
  • Green onions or cilantro, for garnish

Method
 

  1. In a pot, sauté garlic and kelp anchovy stock over medium heat until fragrant
  2. Add gochujang and gochugaru, whisk until well combined
  3. Simmer sauce until thick and glossy (15-20 minutes)
  4. Add rice cakes, wooden eggplant (or jicama), and fish cakes to the pot
  5. Cook gently for 5-7 minutes until ingredients are coated in sauce and tender
  6. Stir in ramen noodles and reduce heat to low
  7. Allow noodles to soften and absorb sauce (5-10 minutes)
  8. Top with scrambled egg (if using), sesame oil, and garnish with green onions or cilantro

Notes

Use 100% halal-certified fish cakes for dietary compliance
Avoid rolling boil to allow starch to emulsify properly
Substitute ramen with shirataki noodles or tofu skin for low-carb
Nutritional values may vary with halal-certified substitutions
Serves best fresh but can be stored in an airtight container for 2-3 days