Rabokki Korean Sweet & Spicy Ramen
Rabokki is a Korean sweet and spicy ramen with fish cake, cabbage and hard-boiled eggs in a gochujang broth. Korean ultimate stock has lots of flavor from onion, garlic, peppercorns, dried shiitake, green onions, dried anchovy and dried seaweed, but chicken stock also works. Instant ramen noodles work best, but dry or fresh noodles can be used too. Serve with fried dumplings and/or kimbap. Author: Seonkyoung Longest.
🍳 Cook: 6 min
Ingredients
| 4 cup | 960 ml | Korean ultimate stock (or 3 cups chicken stock + 1 cup water) |
| 3 Tbsp | 45 ml | gochujang (Korean red pepper paste) |
| 1 Tbsp | 15 ml | gochugaru (Korean red pepper flakes), optional |
| 2 Tbsp | 30 ml | soy sauce |
| 2 Tbsp | 30 ml | sugar |
| 6 oz | 170 g | fish cake, cut into bite size |
| 6 oz | 170 g | cabbage, sliced |
| 2 to 3 | green onions, sliced (white/light green and dark green parts separated) | |
| 1 oz | 28 g | shredded carrot |
| 1 package | Korean instant ramen noodles | |
| 2 | hard boiled eggs | |
| — | sesame seeds, for garnish |
Instructions
- In a pot or wok, pour the stock and add the gochujang, gochugaru, soy sauce and sugar. Stir well until the gochujang and sugar have dissolved completely and bring to a boil over high heat.
- Add the fish cake, cabbage, the white/light green part of the green onions and the carrot. Bring back to a boil and keep boiling for 2 to 3 minutes.
- Add the noodles and hard boiled eggs and cook the noodles to your liking, or per package directions. Toss in the dark green part of the green onions.
- Transfer to a serving bowl and garnish with sesame seeds. Serve with fried dumplings and/or kimbap. Enjoy!