Description
This quick and easy rabokki combines spicy rice cakes and ramen noodles, all cooked in a rich and spicy sauce along with fish cakes, hard boiled eggs, and vegetables. It’s a comforting and satisfying meal that is perfect for a casual lunch, dinner, or late night snack!
Ingredients
Scale
- 1 pack ramen noodles
- 4–5 hard boiled eggs
- 1 lb Korean rice cakes
- 2 sheets fish cakes, cut into pieces
- 2 green onion, cut into 2 inch length
- 3 1/2 cups anchovy stock (I used anchovy stock tablets)
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp gochugaru (Korean chili flakes)
- 3 tbsp gochujang (Korean chili paste)
- Garnish: chopped green onion and white sesame seeds
Instructions
- In a bowl, combine soy sauce, sugar, gochugaru, gochujang, and minced garlic. Mix and set it aside.
- In a pot, add anchovy broth (3 1/2 cups water + 2 anchovy stock tablets), and bring it to a boil. Add the sauce and stir to combine.
- Add cabbage, green onion, and rice cakes. Simmer and cook for about 8-10 minutes, until the sauce has thickened and rice cakes are soft and chewy.
- Toss in fish cakes, hard boiled eggs. Use a spoon or spatula and make some space in the center.
- Add 1 pack of ramen noodles to the center. Cover the pot with a lid and simmer for 3-4 minutes or until the noodles are soft.
- Sprinkle chopped green onions and white sesame seeds on top. Serve hot and enjoy!