*Recipe by The Korean Vegan
Korean rice cakes (translation: "duk") have a satisfying chew and cling to a good sauce like pasta. For when you're feelings carbs on carbs with a spicy kick, ramen duk-bok-ki is right there with you. Our sesame gochujang sauce brings it all together.
1 package Korean rice cakes (cylindrical)
1 package ramen noodles
2-3 tbsp sesame oil
1⁄4 yellow onion (sliced)
1 cup mushrooms (chopped)
1 clove of garlic (minced)
1⁄2 zucchini (chopped)
1 tbsp Gochugaru Chile Flakes
2 tbsp SESAME Gochujang Sauce
1-2 cups water
1 green onion (sliced)
For the Assembly
1. Add 2 tbsp sesame oil over medium heat in non-stick pan and brown the onions, mushrooms and garlic. Add in the zucchini and cook until it starts to soften.
2. Add the rice cakes, 1 tbsp oil (if needed) and gochugaru chile flakes and stir until contents are evenly coated.
3. Next, add 1-2 cups of water and SESAME Gochujang Sauce and stir. Add instant ramen noodles to the pan and cook over medium heat until sauce reduces and noodles are cooked.
4. Garnish with sliced green onion and serve.