Gochujang Ricecake Noodles (Korean Style)

Korean food has been my obsession for years and I finally perfected my gochujang based sauce ! It’s tangy, sweet, semi-spicy, and goes so well with these chewy and bouncy rice cake noodles (or any type of noodles, actually) !! Im sure If you’ve been following me for awhile, you know that none of my recipes are traditional— but they sure are easy to make and tasty (:

What you’ll need:

Servings: 4-6

  • 14oz rice cake noodles

  • 6 fish cake sticks

  • 1 small shallot

  • 6 garlic cloves

  • 2 cups water

  • 2 tbsp gojujang paste

  • 1 tbsp chicken bouillon powder

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp honey

  • 1/2 tsp white pepper

  • cooking oil

  • 2-4 green onion stalks

  • 1/2-1 cup shredded mozzarella

  • gochugaru korean ground chili powder

  • furikake seasoning (or sesame seeds)

Instructions:

  1. Start off by placing frozen rice cakes to defrost in a large bowl of water and set aside.

  2. Remove frozen fish cakes from package and let defrost slightly while we prep other ingredients .

  3. Next wash green onions and pat dry . Finely chop and set aside— this will be used for garnish at the end .

  4. Mince shallot and garlic .

  5. Next prep sauce by combining water, gochujang paste, chicken bouillon, soy sauce, sesame oil, honey, and white pepper . (Don’t worry about combing well— gochujang paste will dissolve easily In pan later).

  6. Now, slice fish cake sticks at a diagonal and set aside .

  7. Add some olive oil to a shallow soup pan and turn on stove to high heat .

  8. Once pan is warmed though— add minced shallot and garlic . Stir fry until fragrant, about 1 minute .

  9. Once aromatics are fragrant, lower down heat to medium and carefully pour in sauce mixture . Stir to combine and dissolve gochujang paste .

  10. Once gochujang broth comes to a simmer, taste and adjust seasonings and salt if needed .

  11. Add in fish cakes and rice cake noodles into soup pan . Add more water to cover rice cakes if needed . Cover with a lid for about 5 minutes on medium-low heat or until rice cakes are soft .

  12. Once ricecakes are soft to your liking, turn off heat an sprinkle mozzarella on top, followed by sliced green onions . Cover with lid until cheese is melted through .

  13. To serve, add a sprinkle of gochugaru Korean ground chili powder for extra heat and some furikake seasoning (or sesame seeds) for texture .

  14. ENJOY right away !

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