Rabokki
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Unrated
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Prep Time
20 mins
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Cook Time
27 mins
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Total Time
47 mins
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Servings
2 people
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Calories
148 kcal
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Course
Main Course
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Cuisine
Korean
Rabokki
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Rabokki is a type of tteokbokki (Korean rice cakes), with ramen, sold in the bunsikjip (snack bars) in Korea.
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Ingredients
- 2 instant noodles ramyeon / ramen, around 7 oz. (200 g, portions
- 7 oz. garaetteok , Korean rice cakes in the shape of a cylinder, soaked in lukewarm water for 10 minutes
- 4 oz. eomuk , fish cake, rinsed with hot water and cut into small rectangles
- 3 oz. Cabbage leaves , julienned
- 1 yellow onion finely sliced, small
For the broth
- 3 cups water
- 0.2 oz. dried kelp aka varech
- 0.5 oz. dried anchovy , headless and gutted
For the sauce
- 4 tablespoons gochujang , Korean chili pepper
- 3 teaspoons sugar
- 2 cloves garlic , chopped
- 1 teaspoon gochugaru , Korean pepper flakes
For the garnish
- 1 chive , finely chopped
- 1 tablespoon sesame seeds golden
- 2 egg cut in half, hard-boiled
Equipment
- Skimmer
- cheesecloth
Instructions
- Pour the 3 cups (750 ml) of water into a pot and add the dried varech and anchovies.
- Boil over medium heat and uncovered for 10 minutes.
- Using a skimmer, remove and throw the Varech and continue to boil for an additional 10 minutes.
- Using a skimmer, remove the anchovies from the broth.
- Pass the broth through a cheesecloth in a large pot, to eliminate small particles from the varech and anchovies.
- At this point, there should be around 2 cups (450 ml) of broth. Add a little boiling water if necessary.
- Perfectly mix all the ingredients necessary for the sauce and incorporate them into the broth. Stir well.
- Add all the remaining ingredients (except those of the garnish) and boil them over medium to high heat for 5 minutes.
- Then lower the heat, and continue cooking for 10 minutes over low to medium heat, stirring frequently.
- Serve immediately in a wide bowl and garnish with chives, hard-boiled eggs and golden sesame.
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