A rich, comforting, and fiery dish combining soft rice cakes, ramen noodles, mushrooms, and eggs in a bold chili broth.
🛒 Ingredients
- 200 g Korean rice cakes (tteok) or any soft rice cakes
- 1 pack ramen noodles
- 2–3 eggs
- 150 g mushrooms (shiitake, oyster, or button)
- 3 cups water or chicken broth
- 2 tablespoons chili paste (gochujang)
- 1 tablespoon chili flakes (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar (optional, balances heat)
- 2 cloves garlic (minced)
- 1 tablespoon vegetable oil or sesame oil
- Green onions (for garnish)
- Fresh herbs (cilantro or parsley, optional)
👨🍳 Instructions
- Boil the eggs
Boil eggs for 7–8 minutes, then peel and set aside. - Prepare the broth
In a pot, heat oil and sauté garlic for 30 seconds until fragrant. - Build the spicy base
Add chili paste, chili flakes, soy sauce, and sugar. Stir well for 1–2 minutes. - Add liquid
Pour in water or broth and bring to a boil. - Cook rice cakes & mushrooms
Add rice cakes and mushrooms. Simmer for 5–7 minutes until soft. - Add ramen noodles
Add noodles and cook until tender (about 3–4 minutes). - Finish the dish
Slice the boiled eggs and place on top. Let everything soak in the spicy broth. - Garnish & serve
Top with green onions, fresh herbs, and extra chili flakes if you like it hotter.
🔥 Tip: Let it sit for 2–3 minutes before eating so the noodles absorb more flavor.