Tteokgimchi Stir-fry

Ingredients

• 1 lb rice cakes
• 2 packages instant ramen noodles
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 medium onion
• 1 large red bell pepper
• 1 tbsp sesame seeds

Instructions

1. 1

   Soak the 1 lb rice cakes in warm water for 10 minutes while you prep the vegetables. Thinly slice the 1 onion and 1 red bell pepper.

2. 2

   Boil the 2 packages of ramen noodles for 2 minutes, then drain and set aside. Reserve 1/2 cup of the noodle water.

3. 3

   In a small bowl, mix the 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sugar, and 3 tbsp of the reserved noodle water to make a smooth sauce.

4. 4

   Heat a large skillet or wok over medium-high heat. Add the sliced onion and bell pepper, stir-fry until the onion is translucent and the pepper is slightly charred, about 4 minutes.

5. 5

   Add the drained rice cakes and the sauce to the skillet. Stir-fry for 3-4 minutes until the rice cakes are tender and coated, adding a splash of noodle water if it gets too dry.

6. 6

   Add the cooked noodles and toss everything together for 1-2 minutes until well combined and heated through. The sauce should cling to the noodles and rice cakes.

7. 7

   Sprinkle with the 1 tbsp sesame seeds and serve hot.

Tools you’ll need

• Large skillet or wok
• Pot for boiling noodles
• Small bowl
• Knife and cutting board

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