|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 78g||28%|
|Dietary Fiber 5g||17%|
|Total Sugars 13g|
|Vitamin C 7mg||37%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rabokki is the combination of two delicious things: ramen noodles and dukboki (or tteokbokki). Dukboki is a spicy rice cake (duk) dish that's closely associated in Korean cuisine with the royal court of the Joseon dynasty (1392—1897). Today, both dukboki and rabokki are popularly enjoyed as Korean street food.
Given the divergent histories of dukboki and ramen noodles (often categorized as cheap college dorm fare), the two do make a peculiar yet interesting combination. South Koreans consume the most instant noodles per capita of any country: 69 packages a year per person. So perhaps the combination of dukboki and ramen noodles shouldn't be a surprise after all.
For this dish, you'll want to buy good ramen noodles. Shop at an international market for brands such as Shin Ramen, which are higher quality than the ultra-inexpensive packages of ramens found at many American supermarkets. This simple upgrade will make your rabokki much better.
While you're at the market, be sure to pick up Korean rice and fish cakes, the red pepper paste called kochujang, and some quality soy sauce. It's not a lengthy shopping list, and the other ingredients are kitchen staples. Everything comes together in less than an hour to create a satisfying, flavorful stir-fry dish that's sure to liven up your dinner routine.
Oil, for stir-frying
1/2 carrot, sliced into strips
1/2 sweet onion, thinly sliced
1/2 pound Korean cylindrical rice cakes (about 1/4 of a package)
1 large flat Korean fish cake, or odeng or oh mook, cut into squares or rectangles
3 cups water
1 teaspoon soy sauce
4 tablespoons kochujang, or red pepper paste
1 1/2 tablespoons sugar
1 package Korean instant ramen noodles, broken into pieces
2 scallions, sliced into 1-inch pieces
2 to 3 large hard-boiled eggs, sliced in half, optional
Gather the ingredients.
In a pot or large pan, stir-fry the carrots and sweet onion in a little oil for 3 to 4 minutes over medium-high heat.
Add the rice cakes, fish cakes, and water and turn the heat to high.
When it starts to boil, bring down to simmer and add soy sauce, kochujang, and sugar.
When the sauce has thickened, add dry instant ramen noodles.
Stir until noodles have cooked, adding a little more water if necessary.
When noodles are cooked through, add scallions and turn off heat. Top with hard-boiled egg halves, if desired.