Sweet and spicy Korean dish with a mix of chewy rice cake, ramen noodles, and fish cake.


  • Gochujang, 1 tbsp

  • Sugar, 1 tsp

  • Soy sauce, 1 tsp

  • Sesame oil

  • Chicken stock, 2 cups

  • Odeng (fish cake sheets), cut into 1-inch wide strips.

  • Dduk (rice cake)

  • Ramen noodles, dry

  • 3 cloves of garlic, minced

  • 1 slice of ginger

  • Sliced onions (optional)

  • Sliced carrots (optional)


A pot or tall saucepan. That’s it. Just one vessel to clean. Woohoo!


  1. Heat up the pot and add a splash of oil. To the oil, add the garlic, ginger, onions, and carrots. Stir fry lightly.

  2. Add the gochujuang, sugar, soy sauce, sesame oil, and chicken stock to the pot and bring to a low boil, stir to mix evenly.

  3. Add the rice cake. This takes the longest to cook. Simmer on low until the rice cake is cooked through.

  4. Add the fish cake. This adds flavor and is tough to overcook.

  5. Once the fish cake is softened and cooked (about 3 minutes), add the ramen. Cook until it’s al dente.

  6. Done! Serve it up.