My Korean KitchenRabokki - Ramen + Tteokbokki
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Ingredients
Serves 2- 1 stalk green onion ((20 g / 0.7 ounces), thinly chopped)
- 1 tsp minced garlic
- 1/2 small onion ((60 g / 2.1 ounces), thinly sliced,)
- 80 g cabbage leaves ((2.8 ounces), chopped into small pieces)
- 2 hard boiled eggs (, cut into halves)
- 2 sheets Korean fish cakes ((110 g / 3.9 ounces), rinsed under hot running water for 1 min, chopped into small rectangular pieces)
- 3 cups water
- 1 instant ramen noodle
- 1 1/2 Tbsp raw sugar
- 16 pieces Korean rice cakes
- 1 tsp gochugaru (Korean chilli flakes)
- 15 g dried anchovy ((0.5 ounces), head and black innards removed)
- 2 frozen Korean dumplings ((45 g / 1.6 ounces))
- 4 deep fried seaweed spring rolls
- 4 Tbsp gochujang (Korean chilli paste)
- 5 g dried kelp ((0.2 ounces))
- some toasted sesame seeds
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Steps
- Step 1
Put the water (3 cups) in a medium pot and add the dried kelp and anchovies. Boil it for 10 mins uncovered on medium heat. Take out (& discard) the kelp and continue boiling for a further 10 mins. Take out the anchovy. Sieve through the boiled broth over damp cheese/linen cloth to remove small particles from the kelp and anchovies. (If you don’t mind these particles, you can skip sieving.) This should result in about 400ml of broth. (Check here if you need step by step photo instructions for this process.)
- Step 2
Pour the broth into a wider pot, add the sauce and stir it well. Boil it over medium high heat. (I used a shallow pot and portable gas burner to enjoy Rabokki like a hot pot dish at the table.)
- Step 3
Once the broth starts to boil, reduce the heat to medium low. Add the rest of ingredients and as they cook, stir around occasionally.
- Step 4
(If you're cooking at the table) Add the garnish ingredients and start eating them as they get ready. Otherwise, serve when everything is cooked. Add the garnish ingredients just before serving.
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Put the water (3 cups) in a medium pot and add the dried kelp and anchovies. Boil it for 10 mins uncovered on medium heat. Take out (& discard) the kelp and continue boiling for a further 10 mins. Take out the anchovy. Sieve through the boiled broth over damp cheese/linen cloth to remove small particles from the kelp and anchovies. (If you don’t mind these particles, you can skip sieving.) This should result in about 400ml of broth. (Check here if you need step by step photo instructions for this process.)
Source: My Korean Kitchen
