Rabokki (Ramyun + Tteokbokki)

I had intended this to be a sort of fridge clean-out dinner. Sadly my fried tofu had gone off, so the protein was a little lacking. And I forgot to boil the egg in advance, so the everything else was bit overcooked by the time the egg was ready to go. It was still tasty, but it would've been improved by better planning and organization.

Rabokki

Slightly adapted from Aaron & Claire

Ingredients

• 2 Tbsp. gochugaru
• 2 1/2 Tbsp. sugar
• 1/2 Tbsp. ramyun powder
• 2 Tbsp. gochujang
• 2 Tbsp. corn syrup
• 1 Tbsp. light (regular) soy sauce
• 1/2 Tbsp. oyster sauce
• 1 Tbsp. mirin
• 1/2 Tbsp. dashida (or beef stock concentrate)
• black pepper, to taste
• 200g rice cakes
• 2 Korean fish cakes (or fried tofu), cut into bite-sized pieces, divided
• 1 onion, sliced
• 2 green onions, sliced
• 3 c. water
• 1 c. cabbage, cut into bite-sized pieces
• 1-2 hard-boiled egg(s)
• 1 package ramyun (soup kind)
• 2 slices cheese (optional)

Directions

1. Combine gochugaru, sugar, and 1/2 Tbsp. of powder from the ramyun.
2. Add gochujang, corn syrup, soy sauce, oyster sauce, mirin, dashida/beef stock, and pepper and stir to combine.
3. For best results, cover and chill overnight.
4. If using frozen rice cakes, soak them in cold water for 20 minutes, then drain.
5. Add rice cakes, half the fish cakes, half the onion, and half the green onions to a pot along with the water.
6. Bring to a boil over medium-high heat.
7. Cook for a couple minutes, stirring occasionally.
8. Reduce heat to low.
9. Andd the remining fish cakes, onion, and green onions.
10. Add the cabbage, egg(s), ramyun noodles, and falkes/dried veggies from the ramyun package.
11. If desired, top with cheese, sesame seeds, and more green onions.
12. Cook until noodles are done (2-3 minutes).
13. Serve with fried dumplings for dipping in the sauce.

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Variations

Vegetarian Version

Ingredients

• 2 Tbsp. gochugaru
• 2 1/2 Tbsp. sugar
• 1/2 Tbsp. ramyun powder
• 2 Tbsp. gochujang
• 2 Tbsp. corn syrup
• 1 Tbsp. light (regular) soy sauce
• 1/2 Tbsp. vegetarian oyster sauce
• 1 Tbsp. mirin
• 1/2 Tbsp. vegetable stock concentrate
• black pepper, to taste
• 200g rice cakes
• 2 fried tofu, cut into bite-sized pieces/slices, divided
• 1 onion, sliced
• 2 green onions, sliced
• 3 c. water
• 1 c. cabbage, cut into bite-sized pieces
• 1-2 hard-boiled egg(s)
• 1 package ramyun (soup kind)
• 2 slices cheese (optional)

Vegan Version

• 2 Tbsp. gochugaru
• 2 1/2 Tbsp. raw sugar or 5 1/2 tsp. agave syrup
• 1/2 Tbsp. ramyun powder
• 2 Tbsp. gochujang
• 2 Tbsp. corn syrup
• 1 Tbsp. light (regular) soy sauce
• 1/2 Tbsp. vegetarian oyster sauce
• 1 Tbsp. mirin
• 1/2 Tbsp. vegetable stock concentrate
• black pepper, to taste
• 200g rice cakes
• 2 fried tofu, cut into bite-sized pieces/slices, divided
• 1 onion, sliced
• 2 green onions, sliced
• 3 c. water
• 1 c. cabbage, cut into bite-sized pieces
• 1 package ramyun (soup kind)
• 2 slices non-dairy cheese (optional)