Photograph of the finished Rabokki

Korea · Bánh gạo nấu mì Rabokki

Rabokki

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tteok rice cakes Tteok rice cakes 1.1 lb
  • Photograph of Instant ramyeon noodles Instant ramyeon noodles 4 packets
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 4.2 oz
  • Photograph of Fish balls Fish balls 8.5 oz
  • Photograph of Cabbage Cabbage 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Sugar Sugar 1.4 oz

Method

  1. 1 Soak the rice cakes for 10 minutes until soft; boil the eggs for 8 minutes, then peel them.
  2. 2 Boil the broth with gochujang chili paste, sugar, and a portion of the noodle seasoning packet.
  3. 3 Add the rice cakes and cook for 5 minutes until the sauce starts to thicken.
  4. 4 Add the sliced fish cake and cabbage, and cook for another 3 minutes.
  5. 5 Add the noodles last, cook for exactly 2 minutes to keep them firm, then add the egg and green onions.

With an appliance

  • Microwave 22 min

    Replace steps 2 through 5: microwave the sauce and rice cakes in a deep bowl at 700W for 5 minutes, add the fish cake, cabbage, and noodles, then microwave for another 3 minutes, stirring every 90 seconds. Cover loosely with a large bowl to prevent the sauce from overflowing.

Start cooking