Step 1

Add the aromatics to a pan. Add the gochujang paste, sugar, soy sauce, and garlic to a large non-stick pan.

Step 2

Add the rice cakes. Next, add the rice cakes and cover with the water.

Step 3

Let simmer. Bring to a boil and lower the heat to a simmer. Let the rice cakes simmer in the sauce for 7-8 minutes, stirring regularly to prevent them from sticking to the pan.

Step 4

Add the sausages and green onions. Add the sliced vegan sausages and green onions and let simmer for another 3-5 minutes.

Step 5

Add the noodles. Once the rice cakes are tender, add the instant noodles and let simmer for another 2-3 minutes or until the noodles are cooked. Note: If the sauce is too liquid, let simmer for another 3-5 minutes or until it is slightly thicker.

Step 6

Serve. Finally, divide into bowls and garnish with chopped green onions and toasted sesame seeds!

Step 7

Rabokki can be stored in the refrigerator for up to 2 days, although it tastes best when served the same day.