Creamy & Spicy Tteokbokki-Ramen Fusion
A Unique Tteokbokki-inspired Ramen Made with Jin Ramen and Soy Milk!
There are so many Tteokbokki-ramen recipes out there! I’ve adapted them to my taste to create this special version. Since we’re using instant ramen, the cooking process is simplified, and I wanted to make sure it pairs wonderfully with kimchi! This recipe offers a rich, creamy, and slightly spicy flavor profile that’s incredibly satisfying.
Ingredients- 1 packet Instant Ramen (choose your favorite, spicy ones recommended)
- 190ml Soy Milk (unsweetened or plain flavor recommended)
- 0.5 Tbsp Red Pepper Flakes (Gochugaru, adjust to spice preference)
- A pinch of Cheongyang Chili Pepper, finely chopped (optional, for extra heat)
- A little bit of Green Onion, thinly sliced (optional, for garnish)
Cooking Instructions
Step 1
Start by boiling water in a pot, slightly less than you would for regular ramen. Once the water is boiling, add only the ‘dried vegetable packet’ from the ramen seasoning and let it simmer briefly to infuse the water with flavor.
Step 2
Add the ramen noodles to the boiling water. When the noodles are about two-thirds cooked (before they become too soft), carefully drain them in a colander. This step ensures the sauce adheres better to the noodles.
Step 3
Return the drained noodles to the pot. Add the soy milk and the ramen seasoning packet (powdered soup base). Cook over medium-low heat. As the soy milk begins to simmer, stir in the red pepper flakes for a spicy kick. Be cautious, as soy milk can boil over quickly, so keep stirring.
Step 4
Since the noodles were only two-thirds cooked and we used a moderate amount of soy milk, the sauce will thicken nicely in about one more minute. This completes your delicious Tteokbokki-ramen! For a final touch, garnish with the finely chopped Cheongyang chili pepper and sliced green onions, if desired, for added freshness and a vibrant look.
