Rabokki
Total Time: 20 minutesYield: 3 Servings
Source: pupswithchopsticks.com
Category: Pasta
Ingredients
1 cup Garaetteok (tube rice cakes, 250 grams, rinse and drain)1 whole Ramen Noodle (package)
1 whole Fish Cake (sheet, cut into triangles)
1⁄2 cup Onion (sliced)
1 teaspoon Sesame Oil
3 1⁄4 cups Water
1 1⁄2 tablespoon Dashi Granules
1⁄2 cup Bonito Flakes
3 tablespoons Gochujang
2 teaspoons Gochugaru
1 tablespoon Sugar
1 tablespoon Garlic (minced)
3 whole Eggs (hard-boiled)
1 cup Cabbage (chopped)
2 whole Green Onions (sliced diagonally)
1 teaspoon Sesame Seeds (toasted)
2 whole American Cheese Slices
Directions
- In a small bowl add garlic, gochujang, gochugaru, and sugar then mix everything together and set it aside.
Making the Rabokki Broth
- In a large pan, bring water to a simmer on medium-low heat. Once the water is simmering, add bonito flakes, and dashi and simmer for 5 minutes. Once it has finished simmering, scoop out and discard the bonito flakes.
- Adjust the stove up to medium heat. Add in the small bowl of sauce, garaetteok, onions, and cabbage, and cook it for 6 minutes.
- Stir everything until it is well combined and stir it frequently so that the rice cakes don't stick to the bottom of the pan. After 6 minutes, the sauce will be thicker. Try a rice cake, it should be soft and chewy. If it is still tough, add 1 more minute and keep stirring.
- Add in instant noodles and fish cakes and cook for another 3 minutes. Turn off the heat. Do a quick taste test and adjust the sauce to your liking and then drizzle sesame oil.
- Cut hard boiled eggs in half and then line it around the sides. Add the cheese on top then sprinkle with green onions all over. Enjoy immediately!