Rabokki 라볶이 - Ramen + Tteokbokki
When it comes to food, texture is as important to me as the taste. I love rice cakes. They are chewy and just fun to eat. Rabokki is a variation of tteokbokki, a Korean snack food, that can be found at soju bangs (bars) or street vendors. Rabokki takes tteokbokki and makes it, in my opinion, better by adding ramen.
I’ve had rabokki at numerous places in Los Angeles’ Koreatown, some spicy, some slightly sweet. As you may know, I like things spicy so here’s my recipe for rabokki that leans heavily on the spicy side. Enjoy!
Servings: 3-4
Ingredients:
2 cups of tteok (rice cakes)
4 scallions, chopped
1 hard-boiled egg
½ cup of cabbage, chopped
⅓ cup of onions, sliced
1 tbsp of gochugaru (Korean red pepper flakes)
1 tbsp of sugar
⅓ cup of gochujang (Korean red pepper paste)
Sliced fish cake
2 cups of anchovy stock
1 serving of ramen
Chopped scallions for garnish
Directions:
1. Combine all ingredients, except for the ramen, in a saucepan. Bring to a boil over medium heat.
2. Once boiling, lower the heat and continue to boil until the sauce has thickened.
3. While the sauce is reducing, cook your ramen noodles according to package directions. Drain and set aside.
4. Plate the tteobokki, top with ramen and garnish with scallions. Enjoy.
Notes:
This is a spicy dish, use less gochujang if you like a milder taste.
Feel free to add other vegetables like carrots, soybean sprouts, zucchini.
If you don’t have fish cake, omit or replace with something like pork belly because why not?
Background Music:
"Zonuts" by DJ Grumble