Milk is used to make the broth rich and creamy. If you live in India, then processed cheese like Amul or Brittania also works fine. I have used cheddar cheese here, but you can go ahead and select from a variety of cheeses like mozzarella cheese, gouda cheese, American cheese, monetary jack cheese, parmesan cheese, or any other cheese that you prefer. You can get the ramen noodles from any large grocery store, Asian specialty stores, or online. You need a few ingredients to make this instant noodle with cheese recipe – a pack of instant ramen noodles, water, milk, garlic powder, salted butter, cheese, ground black pepper, and green onions (scallions).Īny instant ramen noodles will work for this recipe, so choose your favorite one. Here are a few more tried and tested Korean recipes for you This recipe can be easily doubled or tripled. Serve these on their own or top them with a fried egg for a quick and comforting meal. Preparing these instant noodles with cheese and milk makes the spicy ramen a little milder and super cheesy, which is loved by both, kids as well as adults. These cheesy ramen became quite popular on TIKTOK during the lockdown and soon became the lockdown comfort food due to their easy preparation and incredible cheesy taste.Ĭheese ramen are filling, requires minimal effort and ingredients, and comes together in just 5 minutes. It is a delicious Korean-inspired one-pot meal where ramen is made cheesy and rich with the addition of milk, cheese, and butter. Jump to:Ĭheese Ramen Noodles are nothing but your instant ramen noodles with cheese. This classic Korean comfort food is hearty, filling, and super delicious (vegetarian). You should finished it in a few days.Make these 5-minute Cheesy Cheese Ramen Noodles for a quick and easy meal. If you have any leftovers, just keep them in the fridge and reheat them when you want to eat. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking. When you use freshly made rice cake, it takes shorter time. If the rice cake is not soft enough, add more water and continue stirring until it softens. Let it simmer and keep stirring until the rice cake turns soft and the tteokbokki sauce thickens and looks shiny, which should take about 10 to 15 minutes. Stir gently with a wooden spoon when it starts to boil.Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. Combine gochujang (hot pepper paste), gochugaru (hot pepper flakes), and sugar in a small bowl. ![]() Boil for 15 minutes over medium high heat without the lid.Add the water, dried anchovies, and dried kelp to a shallow pot or pan.3 green onions (scallions), cut into 3 inch long pieces.1 tablespoon Korean hot pepper flakes (gochugaru) aka “Korean chili flakes”.7 large size dried anchovies, with heads and intestines removed.(Use a little more if you’re not adding hard boiled eggs and fish cakes) 1 pound of cylinder shaped rice cake (tteok), bought or homemade. ![]() There are many variations of tteokbokki: some people add dumplings (mandu), some add cabbage, cheese, or ramen noodles, but this version below of the spicy Korean rice cakes is a classic and my favorite. ![]() So don’t forget to always make a good stock with dried anchovies when you make this! It totally makes this dish! I once ran out of dried anchovies and made tteokbokki without it, and it didn’t taste at all like what I was expecting. That ingredient made a huge difference in the flavor, so I started using it when I made my tteokbokki at home. She was cooking right in front of us to I saw she made an anchovy stock from dried anchovies. It was run by an old lady who could always be found stirring her pot of tteokbokki, and there were always people lined up to buy it. When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a local market. We would stop by and they would give us a small paper cup of spicy rice cakes and the spicy sauce for a very reasonable price that any student could afford. When I was a student coming home from school it was hard to resist the spicy rice cakes sold by vendors on the street! They would have big vats of tteokbokkie and just keep stirring and stirring. Tteokbokki is chewy rice cakes cooked in a red, spicy broth.
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