Rabokki
A hearty combination of ramen noodles and rice cakes in a spicy broth with boiled eggs.
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Ingredients
- 2 cups Korean rice cakes (tteokmyeon)
- 1 package Ramen noodles (instant)
- 3 cups Anchovy or kelp broth
- 3 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 1 tablespoon Soy sauce
- 2 tablespoons Sugar
- 2 pieces Hard-boiled eggs
- 2 stalks Green onions, chopped
- 1/2 cup Fish cakes (sliced)(optional)
Instructions
- 1
Soak the rice cakes in cold water for about 10 minutes to soften them slightly.
- 2
In a large shallow pan or pot, bring the broth to a boil over medium-high heat.
- 3
Whisk in the gochujang, gochugaru, soy sauce, and sugar until the sauce is smooth and fully dissolved.
- 4
Add the drained rice cakes and sliced fish cakes to the boiling sauce.
- 5
Cook for about 5 minutes, stirring frequently so the rice cakes do not stick to the bottom.
- 6
Add the ramen noodles (discard the flavor packet) and the boiled eggs to the pan.
- 7
Simmer for another 3 to 4 minutes until the noodles are cooked and the sauce has thickened to your liking.
- 8
Garnish with chopped green onions and serve immediately while hot.
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