Rabokki: Korean Spicy Rice Cakes and Ramen (2–3 Servings)

Simmer 750 mL water with 5 g kelp and 15 g dried anchovies, uncovered, for 10 minutes. Remove kelp, simmer another 10 minutes, strain out anchovies and use roughly 400 mL reduced stock.

If rice cakes are firm, soak in warm water for about 10 minutes. Slice fish cakes, cabbage and onion into bite-size pieces and chop green onion. Discard the ramen soup powder.

Mix 4 tbsp gochujang, 1 1/2 tbsp sugar, 1 tsp garlic and 1 tsp gochugaru in a small bowl.

Bring the seasoned stock to a simmer in a wide pan. Add rice cakes, cabbage, onion and fish cakes; stir until the rice cakes soften. Add a little water if it reduces too far.

Add ramen noodles near the end and cook fully according to the package timing. Add green onion and optional fully hard-boiled eggs; serve hot.