Ttukdak Hyung's Gimbap Kingdom Ramyeon Bokkeum

• vegetable oil : 1 tablespoon
• gochujang : 1 tablespoon
• red pepper powder : 1 teaspoon
• ramyeon seasoning : 1 tablespoon
• water : 500ml
• sugar : 1 teaspoon
• light soy sauce : 1 teaspoon
• cabbage : 60g
• fish cake : 40g
• rice cake : 80g
• ramyeon (any variety such as Shin Ramyun or Jin Ramyun)
• boiled egg
• green onion : 40g
• corn syrup : 1 teaspoon
• sesame seeds

Recipe 🍳

Cooking tips 💡

• Slowly sauté gochujang, red pepper powder, and ramyeon seasoning over low heat to fully develop the sauce’s aroma and depth.
• After adding water, stir continuously to ensure the sauce blends smoothly and doesn’t clump.
• Turn off the heat once the ramyeon is cooked, then mix in green onion, corn syrup, and sesame seeds for the final touch.

Recommended for 🙋

• ⭐Those who love hearty convenience store-style dishes packed with rice cakes, ramyeon, and fish cake.
• ⭐Fans of spicy-sweet sauces paired with chewy rice cakes and springy ramyeon noodles.
• ⭐Home cooks looking to recreate the nostalgic taste of Gimbap Kingdom’s famous ramyeon bokkeum in a quick, easy way.