Recipe

Prep

• Open the rice cake bag along the top. Remove the silica packet(s), and drizzle the sesame oil over the rice cakes. Toss the rice cakes in the bag to fully coat in sesame oil. Set aside.
• Thinly slice the garlic and onion, if using.
• Separate the greens and whites of the scallion. Thinly slice the greens and set aside for garnish. Cut the whites into 1-2 inch pieces.
• Cut the fish cakes into 1 inch squares. Set aside.
• If using tofu, slice into 1 inch cubes. Set aside.

Cooking

• Heat some oil in a heavy-bottomed sauté pan. Once shimmering, toss in scallion whites, garlic, and onion if using. Cook until fragrant.
• Add rice cakes to the pan and stir for 1-2 minutes. These may stick if your pan is stainless steel.
• Add in gochugaru, gochujang, half of the ramen soup base, and sugar. Mix to combine.
• Add the water until all of the rice cakes are fully covered. Bring to a boil. Reduce to a simmer and let rice cakes cook for 3-5 minutes until soft.
• Add in the ramen noodles, fish cakes, and tofu (if using). Add more ramen soup base to taste, if necessary. Stir gently and let cook for another 2-3 minutes until the ramen noodles are al-dente. Serve hot with scallions, sesame seeds, and mozzarella cheese.