AI-generated imageRabokki: Korean Rice Cake and Ramyeon Noodle Pot (3 Servings)
Rice cakes and ramen noodles cook together in a thick gochujang sauce, distinct from kimchi ramen soup.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Simmer kelp and cleaned anchovies in 750 ml water for 10 minutes, remove kelp, simmer another 10 minutes, remove anchovies and reserve about 400 ml stock.
- 02
Separate firm rice cakes and soak in lukewarm water for 10 minutes. Cut fish cake and vegetables; hard-boil eggs completely.
- 03
Mix gochujang, sugar, garlic and chili flakes, stir into stock in a wide pot and bring to a boil.
- 04
Add rice cakes, fish cakes, cabbage and onion; once softening, add ramen and cook with stirring until the noodles are done and rice cakes tender, following package guidance.
- 05
If the sauce thickens too much, add a little water. Top with halved hard-boiled eggs, scallion and sesame, and serve hot.
Helpful source links
Before you cook
Check wheat, fish, soy, egg and sesame labels. Hard-boil eggs and fully cook noodles and rice cakes; refrigerate leftovers within 2 hours and reheat to 74°C.
Allergens: wheat, fish, soy, egg, sesame
Image & source credits
AI-generated image.
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