Today I need to share a well known Korean nibble dinner – Rabokki (라볶이). Rabokki is a blend of the words for Ramyeon (라면, moment ramen noodles) and Tteokbokki (떡볶이, Korean hot rice cakes). I really incline toward Rabokki more than Tteokbokki as there's all the more intriguing and delightful extra fixings in it. 🙂 How about you?
I initially shared my Rabokki formula here in 2007 and it was OK. It was acceptable yet very sweet simultaneously. The sauce proportion was gochujang (1) to sugar (1). (OMG! Obviously, I didn't do as a lot of formula testing back in those days as this blog was just my trial cooking diary.) Even the formula title was "Sugar High, Stir Fried Rice Cakes and Noodles (Rabokki)". lol
The standard fixings that go into Rabokki are Korean rice cakes, ramen, Korean fish cakes, cabbage leaves, zesty sauce and hard bubbled eggs (to top it up).
Also Try Our Recipe : Easy Wonton Soup
Ingredients
Main
- 1 instant ramen noodle
- 16 pieces Korean rice cakes (180 g / 6.3 ounces), separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them.
- 2 sheets Korean fish cakes (110 g / 3.9 ounces), rinsed under hot running water for 1 min, chopped into small rectangular pieces
- 80 g cabbage leaves (2.8 ounces), chopped into small pieces
- 1/2 small onion (60 g / 2.1 ounces), thinly sliced,
- 4 deep fried seaweed spring rolls (100 g / 3.5 ounces), I bought them from a Korean grocery store (freezer section) but you can make them if you have the time.
- 2 frozen Korean dumplings (45 g / 1.6 ounces)
- 2 hard boiled eggs , cut into halves
Broth
- 3 cups water
- 5 g dried kelp (0.2 ounces)
- 15 g dried anchovy (0.5 ounces), head and black innards removed
Sauce (Mix them well in a bowl.)
- 4 Tbsp gochujang Korean chilli paste
- 1 1/2 Tbsp raw sugar
- 1 tsp minced garlic
- 1 tsp gochugaru Korean chilli flakes
Garnish
- 1 stalk green onion (20 g / 0.7 ounces), thinly chopped
- some toasted sesame seeds
Instructions
- 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 (& 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.
For more detail : bit.ly/37n2Dma
Read More Our Recipe : HOTTEOK (KOREAN SWEET PANCAKES)
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