Savory Ssamjang Ramen: A Deep-Flavored Noodle Soup with Rice Cakes
How to Make Ssamjang Ramen: Enjoying Noodles and Tteokguk Rice Cakes in One Delicious Bowl
Do you sometimes add tteokguk rice cakes to your instant ramen? Try adding ssamjang (Korean soybean paste) to your ramen broth for a remarkably deep and savory flavor! It transforms ordinary ramen into a rich, satisfying meal, reminiscent of a hearty Korean stew. ^^
Main Ingredients- 1 packet of instant ramen
- 1/2 Tbsp ssamjang (Korean fermented soybean paste)
- 50g tteokguk rice cakes (about a handful)
- 500ml beef bone broth (approximately 2.5 cups)
Optional Ingredients- 1 perilla leaf, thinly sliced
- A pinch of toasted sesame seeds
- 1 perilla leaf, thinly sliced
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Begin by pouring 500ml of beef bone broth into a pot. If beef bone broth isn’t available, you can use 500ml of plain water. Once the broth starts to simmer, add 1/2 tablespoon of ssamjang and stir well to dissolve it completely, ensuring there are no lumps. Dissolving the ssamjang beforehand helps distribute its rich flavor evenly throughout the broth.
Step 2
When the broth reaches a rolling boil, add both seasoning packets (powdered and dried vegetable packets) that came with your ramen. Give it a quick stir to help the seasonings dissolve, then add the ramen noodles. Cook according to the ramen package instructions, or until the noodles are nearly cooked through. Adjust cooking time as needed for your specific ramen brand.
Step 3
Once the noodles are about 70-80% cooked (still slightly firm), add the 50g of tteokguk rice cakes. Continue to boil for another 1-2 minutes, or until the rice cakes are soft and chewy. It’s important to time the addition of the rice cakes correctly; cooking them too long can make them mushy. Finally, garnish with the thinly sliced perilla leaves and toasted sesame seeds if using. Enjoy your uniquely flavorful Ssamjang Ramen!
