rabokki

Spice up your life with a hot bowl of Rabokki Ramen!

Rabokki Ramen

Cook the instant ramen noodles in boiling water.Once the noodles are fully cooked, strain them and reserve 1 cup of the cooking liquid.Return the noodles and cooking water to the pot along with the Korean rice cakes.Place the pot back on the burner and set the heat to medium/high.Add the gochujang, oil, soy sauce, and sugar.Mix well and allow the noodle/sauce mixture to come to a simmer.Once simmering carefully crack the egg into the center of the cooking noodles and allow it to poach.Once the egg is cooked to your liking, transfer the noodles carefully to a bowl.Garnish your Rabokki Ramen with sliced scallions and sesame seeds.Enjoy!

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One Pot Ramen &amp; Tteokbokki = Korean Rabokki recipe!

Rabokki - Ramen + Tteokbokki

instant ramen noodle

Korean rice cakes

Korean fish

cabbage leaves

onion ((60 g / 2.1 ounces), thinly sliced,)

deep fried seaweed spring rolls

Korean

eggs

water

g dried kelp ((0.2 ounces))

anchovy ((0.5 ounces), head and black innards removed)

Tbsp gochujang (Korean chilli paste)

Tbsp raw sugar

tsp minced garlic

tsp gochugaru (Korean chilli flakes)

green onion

sesame seeds

Put the water (3 cups) in a medium pot and add the dried kelp and anchovies. Boil it for 10 mins uncovered on medium heat. Take out (&amp; discard) the kelp and continue boiling for a further 10 mins. Take out the anchovy. Sieve through the boiled broth over damp cheese/linen cloth to remove small particles from the kelp and anchovies. (If you don’t mind these particles, you can skip sieving.) This should result in about 400ml of broth. (Check here if you need step by step photo instructions for this process.)

Pour the broth into a wider pot, add the sauce and stir it well. Boil it over medium high heat. (I used a shallow pot and portable gas burner to enjoy Rabokki like a hot pot dish at the table.)

Once the broth starts to boil, reduce the heat to medium low. Add the rest of ingredients and as they cook, stir around occasionally.

(If you're cooking at the table) Add the garnish ingredients and start eating them as they get ready. Otherwise, serve when everything is cooked. Add the garnish ingredients just before serving.

Rabokki is an evolved version of tteokbokki, with added ramyeon noodles. The chewy rice cakes and soft noodles soak sweet and spicy flavor from the sauce.

Rabokki

150 gr eomuk/odeng/Korean fishcake, chopped into small triangular pieces

Korean instant ramyeon

water (500 ml)

dashi powder

tbsp gochujang

tsp gochugaru

sugar

soy sauce

tsp sesame oil

onion, thinly sliced

green onion,

If using the frozen rice cakes, soak them...

If using the frozen rice cakes, soak them in warm water for 30 minutes to thaw or until they turn soft. Separate and cut them in 3-inch long pieces.

Add water, dashi powder, rice cakes, and fish...

Add water, dashi powder, rice cakes, and fish cakes into a medium pot over medium-high heat.

Combine gochujang, gochugaru, granulated sugar, soy sauce, sesame...

Combine gochujang, gochugaru, granulated sugar, soy sauce, sesame oil, and minced garlic in a small bowl.

When the water in the pot starts to...

When the water in the pot starts to boil, stir in the sauce gently with a wooden spoon.

Keep stirring until the sauce thickens, which should...

Keep stirring until the sauce thickens, which should take about 10 minutes. Add instant ramyeon noodles, ramyeon seasoning, and sliced onion into the pot.

Stir until noodles have cooked. When noodles are...

Stir until noodles have cooked. When noodles are cooked through, add green onion and turn off the heat. Top with roasted sesame seeds and hard boiled egg halves, if desired.

This rabokki recipe features instant ramen noodles and chewy rice cakes, all coated in the most delicious sweet and spicy sauce. It’s the ultimate quick and delicious comfort food meal for busy weeknights!

Rabokki (Ramen with Tteokbokki)

250 g rice cakes (garaetteok) ((tubular shaped, approx. 1 cup))

noodles

fish cake ((or 3-4 fish balls))

onion ((sliced, approx ½ cup))

sesame oil ((drizzled

hondashi dashi powder ((or 2 tablespoons of soy sauce,

bonito flakes

gochujang (Korean hot pepper paste) ((Korean pepper paste))

gochugaru ((Korean red pepper

garlic ((finely chopped, approx. 1 tablespoon))

grated carrots and finely sliced cabbage ((1 cup in total))

American cheese

hot dog slices

kimchi ((roughly chopped))

onions

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

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

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

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

Prepare the Ingredients

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

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.

Make the Rabokki Sauce

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

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.

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

Making the Rabokki Broth

Adjust the stove up to Medium heat.

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&#39;t stick to the bottom of the pan.

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.

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.

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.

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

Garnish with green onions, and enjoy!

Cooking the Rabokki

I made this Ramen.  Very delicious. I  will  cook this again.  
Thanks for making another Ramen way

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