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Rabokki - Ramen + 'Tteokbokki' (Korean Rice Cakes)


Sorry for being so absent lately! I thought I was going to post a lot during the break, but I've been quite busy with the fam and went snowboarding for a few days in the mountains, so I had zero internet. I came back home a few days ago with about 100 new emails. Of course, most of them were junk mail :( . Since, I'm in LA now, all I do is go to Korean supermarkets and eat everything I see. The thing I love about Korean food is that it can be so simple, cheap and quick to eat and so UNFUSSY. I always get the spicy dishes and that warms me up! Although, in this LA weather, I could be outside in shorts and eating ice-cream :D
This recipe is pretty popular in Korean households and on the streets. You'll find every block in Seoul with a cart selling Rice cakes or "tteokbokki". Here, I've added ramen to it so tteokbokki + ramen = Rabokki. It's hot and spicy with all sorts of interesting textures from rice cakes to ramen to fish cakes, so it's also super fun to eat. A while back I made a "white" and cheesy version of rice cakes too. But, this winter I'm craving something red hot. Hope you guys have a happy new year filled with lots of delicious noms!

Rabokki - Korean Rice Cakes + Ramen

serves 3-4

1 pack ramen
120g rice cakes, used for ddeukbokki (usually in the refrigerated section ~ about 2 cups)
1 sheet fish cake
1/4 cabbage
1/2 yellow onion
2 cloves garlic, minced
1 jalapeño, diced (optional, but I like the extra heat)
1/2 stalk leek, diced (or use 1 stalk of green onions instead)
1 boiled egg, peeled

Sauce
3 cups water
3 tbsp gochuchang, Korean chili paste (or more for a spicier taste)
1 tbsp gochugaru, Korean chili pepper
2 tbsp soy sauce
1-2 tbsp sugar
1/2 pack ramen msg packet
pinch of pepper

  1. Slice onion into thin half moons, about 1/2inch thick. Cut cabbage the same way about 1 inch thick. Fish cake can be cut into any way you like. I like them in triangles, but you can cut it into strips. You don't have to buy the sheet kind, since they also come in spheres, oblong shapes etc... They are the same as the Japanese kind called oden. 
  2. Mix the sauce ingredients into a paste (the bottom half of the ingredients except the water) and set aside
  3. In a large frying pan (that has high walls), or a medium sized pot, saute onions, garlic and jalapeños until onions are slightly translucent. Add sauce paste and water. Stir and let it come to a boil. Once it boils, add the rice cakes and cook for about 5 minutes and the rice cakes should soften
  4. Add cabbage and fish cake next and let simmer for a few more minutes. Break ramen in half and add to the pot. Try to push it deep into the sauce so it can cook evenly. Once the noodles have loosened some, add the diced leek or green onion and boiled egg. 
  5. Simmer until noodles are al dente (or at the consistency you like). Sprinkle sesame seeds and serve. 

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