Rabokki - Ramen + Tteokbokki

Method7 steps · about 35 min

1. 1

   Step 1: Put the 3 cups stock water, dried kelp (5 g) and cleaned dried anchovies (15 g) in a medium pot. Boil uncovered over medium heat for 10 minutes. Prepare the rice cakes and vegetables while this first boil runs.

   First anchovy-kelp stock boil · 10 minUses 3 cups water for anchovy-kelp stock · 5 g dried kelp · 15 g dried anchovies, heads and black innards removed

2. 2

   Step 2: While the first stock boil runs, separate the rice cakes; if pre-packaged or frozen, soak them in warm water for 10 minutes, then drain. Rinse the fish cakes under hot running water for 1 minute and chop into small rectangles. Chop the cabbage, thinly slice the half onion and halve the already hard-boiled eggs (2).

   Optional rice-cake soak during stock boil · 10 minUses 16 pieces fresh Korean rice cakes (180 g), separated · Warm water for soaking non-fresh rice cakes, if needed, discarded · 2 Korean fish-cake sheets (110 g) · Hot running water to rinse fish cakes, discarded · 80 g cabbage leaves, chopped into small pieces · ½ small onion (60 g), thinly sliced · 2 hard-boiled eggs, halved

3. 3

   Step 3: After the first 10-minute boil, remove and discard the kelp. Continue boiling the anchovy broth uncovered for 10 more minutes. Remove and discard the anchovies, then strain through a damp cheesecloth if you want a clear broth. Expect about 400 ml; actual yield varies.

   Finish anchovy broth · 10 minUses First-boiled anchovy-kelp stock

4. 4

   Step 4: Mix the gochujang (4 tbsp), 1½ tbsp raw sugar, minced garlic (1 tsp) and gochugaru (1 tsp) thoroughly in a bowl.

   Uses 4 tbsp gochujang · 1½ tbsp raw sugar · 1 tsp garlic, minced · 1 tsp gochugaru

5. 5

   Step 5: Pour all the prepared anchovy-kelp broth into a wide, shallow pot. Stir in all the mixed spicy sauce and bring to a boil over medium-high heat.

   Uses All prepared broth, about 400 ml · Complete spicy rabokki sauce

6. 6

   Step 6: Once boiling, reduce to medium-low and add the ramen noodle block, prepared rice cakes, fish cakes, cabbage, onion and egg halves, plus the prepared deep-fried seaweed rolls and frozen dumplings. Stir occasionally and simmer until the noodles are cooked, the rice cakes are soft, the fish cakes and rolls are hot throughout, and the dumpling wrappers and filling are fully cooked. Use the ramen and dumpling package guidance rather than one fixed time for every product.

   Uses Boiling spicy anchovy-kelp broth · 1 packet instant ramen noodles · Prepared rice cakes · Prepared fish-cake pieces · Chopped cabbage and sliced onion · Hard-boiled egg halves · 4 prepared deep-fried seaweed spring rolls (100 g) · 2 frozen Korean dumplings (45 g)

7. 7

   Step 7: Just before serving, add the chopped green onion (1 stalk) and toasted sesame seeds. Serve the fully cooked rabokki hot in 2–3 meal portions; if cooking at the table, wait for each item to be completely cooked before eating it.

   Uses Fully cooked rabokki · 1 stalk green onion (20 g), thinly chopped · Some toasted sesame seeds