Instructions
Step 1: Soak the rice cakes in warm water for 10–15 minutes if they are firm.
Step 2: In a large pan, combine water or broth, gochujang, gochugaru, soy sauce, sugar, and garlic. Bring to a simmer.
Step 3: Add the rice cakes and cook for 5–7 minutes until they begin to soften.
Step 4: Add the ramen noodles and cook according to package timing, stirring occasionally.
Step 5: Pour in the cream or milk and stir until the sauce becomes rich and slightly thickened.
Step 6: Drizzle in sesame oil and mix well.
Step 7: Simmer for another 2–3 minutes until everything is fully cooked and coated.
Step 8: Transfer to a bowl and top with boiled egg halves, green onions, and sesame seeds.
Step 9: Serve hot and enjoy immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.
Avoid overcooking when reheating, as the rice cakes may become too soft.
This dish is best enjoyed fresh for optimal texture.
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