Ingredients
4 large eggs
1 stalk green onion
3 tablespoons water or vegetables stalk(unseasoned)
1 tablespoon rice wine
1/3 teaspoon salt
4 tablespoons vegetable oil, total
Instructions
1. Thaw the rice cakes. Pour water to submerge and let it sit for 15 minutes.
2. Cut the cabbage and fish cakes into bite sized pieces. Thinly slice green onion. Boil the eggs.
3. Add 2 cups of water, rice cakes, soy sauce, korean chili flakes, brown sugar, gochujang, and ramyeon powder to the pot. Bring it to a boil. Place cabbage, fish cakes and ramyeon noodles to the pot. Add crushed black pepper. Cook the noodles stirring occasionally, until al dente, about 2 minutes.
4. Add boiled eggs to the pot. Turn off the heat and serve hot.
More information
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