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Ingredients

Ramen

  • 2 servings Sapporo Miso Ramen

Soup

  • 2 packets Sapporo Miso Ramen Soup Base¼
  • 2 ½ cups Hot Water

Toppings

  • ½ pack Shimeji Mushrooms
  • 5 leaves Cabbage
  • 3 Green Onions
  • ½ Onion
  • ⅓ Carrot
  • ⅓ bag Tteok (Korean Rice Cake)
  • ⅓ bag Mung Bean Sprouts
  • 1 lb Baby Octopus
  • 1 tbsp Sesame Oil
  • 1 piece Store-bought Ssam-mu (Korean Pickled Radish)
  • 1 piece Perilla Leaf

Jjukkmi(Spicy Grilled Baby Octopus)

  • 1 tbsp Gochujang
  • 2 tbsp Korean Chili Peppers
  • ½ tbsp Sugar
  • 1 clove Garlic
  • 1 tbsp Soy Sauce
  • 1 tbsp Sake
  • 1 tbsp Sesame Oil
  • 1 tsp Chicken Bouillon Powder or Dasida

Instructions

  • Cut the shimeji mushrooms, cabbage, green onion, onion, and carrot to bite sized pieces. Mince the garlic.
  • Rinse the baby octopus with running water. After cleaning the baby octopus, discard the inside of the head and beak. Separate the head and legs. Parboil the baby octopus and set aside.
  • Prepare the marinade for jjukmi in a bowl. Place the baby octopus and tteok inside a ziploc bag. Pour the marinade inside the bag and mix well. Marinate for 10 minutes.
  • Heat sesame oil in a pan or a wok and add in the vegetables, leaving the center empty. Add in the marinated baby octopus and tteok. Stir-fry and the jjukkmi is ready!
  • Boil water in a pot and follow package instructions to cook the noodles. Prepare the soup using hot water. After the noodles are done cooking, drain well and place in the soup.
  • Top the bowl with jjukkmi from Step 4 and garnish with a store-bought sam-mu and perilla leaf. Enjoy!