Instant noodles first appeared in Japan and were developed from Japanese ramen. Under the influence of Japan, Koreans also referred to instant noodles as ramen noodles. According to the habits of various pasta cultures, instant noodles have different mainstream flavors in various countries. Japan is basically porridge, miso, and seafood. China is basically beef, chicken soup, pork ribs, spicy, etc. In South Korea, instant noodles are inevitably added to kimchi, and Koreans have another one they like. The staple food is added to instant noodles, which is the Korean national snack "Spicy Rice Cake". The method of cooking the rice cake kimchi with ramen noodles is a pot of fish and bears.
1 pack of finger rice cake, 1 pack of rice cake spicy sauce
Spicy cabbage instant noodles 1 package (in fact, other instant noodles are also used here, anyway, the last use of the seasoning package, only took the face)
Korean style spicy cabbage 1 pack
Fill the soup pot with water and boil it. Put it into the rice cake and cook it until it boils again. Add a little cold water. Add boiling water again when boiling again. Repeat 3-5 times. Turn off the fire when the rice cake is completely floated.
Take out the cooked rice cake, you can rinse it out with cold water or not. The water cake will be more refreshing and not sticky.
Pour the right amount of water into the noodle pot
Pour in a small half-pack of spicy cabbage, add spicy rice cake sauce, boil over high heat until boiling
Put in the rice cake, cook until it boils again, and then add it to the noodles. Turn to low heat and cook for 1 minute.
Finally, sprinkle with a small amount of red pepper and green onion, you can eat it.