Rabokki – ramen and tteokbokki

Ingredients

• 400 g Korean rice cakes
• 2 packs instant ramen, seasoning packets not used
• 900 ml water or anchovy/vegetable stock
• 3 tbsp gochujang
• 1 tbsp gochugaru
• 2 tbsp sugar
• 1 tbsp soy sauce
• 150 g fish cake, optional
• 150 g cabbage, sliced
• 3 spring onions
• 2 boiled eggs, optional

Method

1. Soak rice cakes in warm water for 10 minutes if firm.
2. Bring water or stock, gochujang, gochugaru, sugar and soy sauce to a boil.
3. Add rice cakes, fish cake and cabbage and simmer for 8–10 minutes.
4. Add ramen and spring onions. Cook for 3–4 minutes until noodles are done and sauce thickens.
5. Serve with boiled eggs and eat immediately before the noodles soften too much.

Tips and variations

• The instant-ramen seasoning packets are not needed.
• Cheese is a popular modern addition but optional.
• For a vegetarian version, use vegetable stock and omit fish cake.