Chewy Sundae & Springy Ramyeon: The Ultimate Sundae-Ramyeon Recipe!
Chewy Sundae & Springy Ramyeon: The Ultimate Sundae-Ramyeon Recipe!
#SundaeRamyeon #RamyeonNoodles #KoreanStreetFood #EasyRecipe #AllPurposeTteokbokkiSauce #HomeCooking
Got sundae and ramyeon, but no tteokbokki rice cakes or fish cakes? Don’t worry! You can make a fantastic ‘Sundae-Ramyeon’ using just sundae and ramyeon. This recipe features a secret for an all-purpose tteokbokki sauce base that can be used for any tteokbokki dish. This sauce, made by combining a rich tteokbokki paste with anchovy broth, is thin yet packed with deep umami flavor. With this all-purpose sauce base, you can instantly create delicious Sundae-Ramyeon by adding chewy sundae and springy ramyeon noodles. You can store any leftover sauce base in the refrigerator or freezer for quick tteokbokki meals on camping trips or getaways. Be sure to try making it!
All-Purpose Tteokbokki Sauce Base Ingredients- Gochujang (red chili paste) 8 Tbsp
- Gochugaru (red chili flakes) 4 Tbsp
- Soy sauce 4 Tbsp
- Jocheong (rice syrup) or corn syrup 4 Tbsp
- Ramyeon soup powder 1 packet
- Minced garlic 3 Tbsp
- Green onions 2 stalks, chopped
- Natural seasoning anchovy broth 700ml
Sundae-Ramyeon Finishing Ingredients- Ramyeon noodles 1 serving
- Sundae (Korean blood sausage) 150g, cut into bite-sized pieces
- Perilla leaves 10 leaves, rolled and sliced (optional)
- All-purpose tteokbokki sauce base 3 ladles
- Natural seasoning anchovy broth 500ml
- Ramyeon noodles 1 serving
- Sundae (Korean blood sausage) 150g, cut into bite-sized pieces
- Perilla leaves 10 leaves, rolled and sliced (optional)
- All-purpose tteokbokki sauce base 3 ladles
- Natural seasoning anchovy broth 500ml
Cooking Instructions
Step 1
In a pot, combine gochujang, gochugaru, soy sauce, minced garlic, chopped green onions, and the ramyeon soup powder. This forms the base for your delicious tteokbokki.
Step 2
Pour in the 700ml of anchovy broth, stir to combine all ingredients well, and bring to a rolling boil over high heat. It’s important to boil until the seasonings are fully dissolved.
Step 3
Once the broth is boiling and has a rich color, add 4 Tbsp of jocheong or corn syrup. Reduce the heat to medium and continue to simmer for about 3-5 minutes, stirring constantly to prevent sticking. This will create a thick and deeply flavorful ‘All-Purpose Tteokbokki Sauce Base’. Once completely cooled, store it in an airtight container in the refrigerator for long-term use. When making tteokbokki, simply add this sauce base to a pan, add extra broth, and then add rice cakes, fish cakes, and vegetables for a quick and easy meal. Today, we’ll use this all-purpose sauce base to make Sundae-Ramyeon with sundae and ramyeon noodles.
Step 4
Now, let’s make the Sundae-Ramyeon. In a deep pan or pot, add 3 ladles of the All-Purpose Tteokbokki Sauce Base and pour in 500ml of anchovy broth. Add the ramyeon noodles, 150g of sundae cut into pieces, and the sliced perilla leaves. Bring to a rolling boil over high heat. Since the all-purpose sauce base is quite concentrated, adjust the consistency and seasoning by adding more broth as needed. Think of it as a flavor concentrate.
Step 5
You can add optional ingredients like perilla leaves, cabbage, or fish cakes for a richer flavor, according to your preference. Today, we’ve added perilla leaves for a fragrant touch to the Sundae-Ramyeon. Adding rice cakes would also be delicious, of course! Check if the noodles are cooked to your liking, and turn off the heat once they are ready.
Step 6
Here is the Sundae-Ramyeon, easily made with the All-Purpose Tteokbokki Sauce Base! It has a spicy and sharp flavor that stimulates the appetite, with a subtly sweet aftertaste that makes you want more. Be careful as the sundae is very hot; avoid burning the roof of your mouth. Enjoy your delicious Sundae-Ramyeon meal!
