Sung Si-kyung's Fish Cake Ramyun
A pojangmacha-style ramyun with a deep, rich broth made by stir-frying garlic and gochujang in oil, then simmering with kelp and fish cake skewers.
Ingredients needed 1 servings
Recipe
Cooking tips
- Since gochujang and fish cakes add saltiness and umami, use more water than for regular ramyun (500ml) and adjust to taste as you cook.
- Stir-fry the garlic and gochujang thoroughly over medium-low heat without burning to mellow their flavors and develop a deep richness.
- If you don't have skewers, simply slice the fish cakes and add themโthe taste will be the same, but skewering them gives a great pojangmacha-style visual.
Recommended for
- Those who want to upgrade ordinary instant ramyun into a luxurious pojangmacha-style fish cake soup dish.
- Those looking for a hearty, spicy broth as a late-night snack or accompaniment to drinks when hunger strikes.
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