Ramen have taken over social media! From TikTok to Instagram, recipes are popping up everywhere, reimagined in every possible way. I succumbed to this trend and, this weekend, I tried an ultra-quick version with my children.
This dish is a real treat: a creamy broth, tender ramen noodles, chewy tteok, and a touch of scallions and gim seaweed to enhance the flavors. The secret to this velvety texture? Adding a beaten egg at the end of cooking, which thickens the broth for an irresistible creamy effect.
If you like ramen with a rich broth, this recipe is perfect! And if you prefer ramen without broth, I'll give you a tip at the end.
⏳ Recipe Duration
10 minutes
📋 Ingredients (for 2 people)
- 2 sachets of ramen
- 1 chopped scallion
- 1 packet of gim seaweed
- 1 small chopped red chili pepper
- 200g of sliced rice cakes (tteok)
- 600 ml of boiling water
- 1 fresh egg
- 2 fresh egg yolks
🥢 Preparation Steps
1️⃣ Sauté the aromatics
- Heat a little vegetable oil in a saucepan.
- Sauté the chopped scallion for 2 minutes, then add the dehydrated vegetables from the ramen packets.
2️⃣ Prepare the broth
- Add 600 ml of boiling water, as well as the broth packets provided with the ramen.
- Incorporate the tteok rice cakes and mix well.
3️⃣ Cook the noodles
- After 5 minutes, add the ramen noodles and stir.
- Cook for another 2 minutes, then turn off the heat.
4️⃣ Get a creamy broth
- Beat a whole egg and incorporate it into the saucepan, stirring well.
- This will thicken the broth and give it a creamy texture.
5️⃣ Plating and tasting
- Serve in bowls and sprinkle with gim seaweed leaves, chopped chili, and a fresh egg yolk placed at the last minute.
💡 Broth-free variation:
If you prefer a broth-free ramen version, here's a simple tip:
- Drain the noodles after cooking and mix them with a little sesame oil and concentrated broth for a more intense flavor.
- Add the egg yolk to the noodles at the last minute for an ultra-indulgent touch!
