Step 1

Peel 1 small onion and slice it, set it aside for later

Step 2

Cut 1 sheet fish cake into small pieces and set aside for later

Step 3

Finely 1-2 stalk green onions and set it aside for the very end as a garnish.

Step 4

If you are using any Add-Ins (boiled eggs, kimchi, extra cheese, hot dogs, carrot or cabbage), prepare them now.

Step 5

Finely chop or grate 2 cloves garlic and place it in a small bowl.

Step 6

In the same small bowl, add 3 tablespoons gochujang (Korean hot pepper paste), 2 teaspoons gochugaru, 1 tablespoons sugar and mix everything together. Set it aside for later.

Step 7

In a pot, bring 3¼ cups water cups of water to a simmer on medium-low heat.

Step 8

Once the water is simmering, add in ½ cup bonito flakes, and 1½ tablespoons hondashi dashi powder (or 3 tablespoons of soy sauce) and simmer for 3-5 minutes.

Step 9

Once it has finished simmering, scoop out and discard the bonito flakes.

Step 10

Adjust the stove up to Medium heat.

Step 11

Add in the rabokki sauce, 250 g rice cakes (garaetteok), and sliced onions (and optional carrots and cabbage), and cook it for 6 minutes. If you are using frozen rice cakes, you will need to add an extra 1-2 minutes.Stir everything until it is well combined and stir it frequently so that the rice cakes don't stick to the bottom of the pan.

Step 12

After 6 minutes, the sauce will be thicker. Try a rice cake, it should be soft and chewy. If it is still tough, add 1 more minute and keep stirring.

Step 13

Add in 1 package instant noodles (without the seasoning pack), and sliced fish cakes (or hotdogs) and cook for another 3 minutes. If you are using thinner instant noodles, cook it for 1-2 minutes instead.

Step 14

Turn off the heat. Do a quick taste test and adjust the sauce to your liking and then drizzle 1 teaspoon sesame oil over the whole dish.

Step 15

If you are adding cheese, kimchi, or boiled egg, add it now.

Step 16

Garnish with green onions, and enjoy!