Rabokki ~ Ddeokbokki with Ramen

Late post, it was meant to be posted on Chuseok Day, or also known as Korean Thanksgiving Day.

I made this rabokki, basically another variation of ddeokbokki with an addition of  ramen. A popular hot and spicy Korean street food. The dish made of soft rice cake, fish cake, ramen and gochujang, or sweet red chili sauce. Sometimes if you're mucky; the vendor will ad some hard boiled egg, and clear broth to cool down the spiciness of the red sauce.

Rabokki

Ingredients (4 serving)

For the sauce

4-5 cup water

1-2 dried kelp  

1/2 cup dried anchovies

2 tbsp gochujang (chili paste)

1 tbsp gochugaru (chili flakes) *optional

1/2 onion, thinly sliced

2 garlic cloves, crushed

 1 tbsp sugar

Salt to taste

2 pack rice cake, separated and soaked at least 10 minutes

2 pack of ramen noodle

1 pack mix fish cakes, rinsed and halves

Hard boiled eggs

Roasted Sesame seeds 

Scallions

In a shallow pot, add water, kelp and anchovies, boil for at least 15 minutes. After 15 minutes,

remove the anchovies and kelp.

Combine chili paste, hot pepper chili flakes, crushed garlic and sugar in a small bowl. Add the mixture to the broth and let it simmer for few minutes. 

Add the rice cake, onion and fish cakes and bring to simmer at least 7-10 minutes, keep stirring until rice cakes are soften. Add more water if sauce are thicken too much.

Add the ramen noodle and stir to loosen the noodles and stir until it cooked.

Garnish with hard boiled eggs, scallions and sesame seed, serve immediately

Recipe adapted from

MAANGCHI - Ddeokbokki