RABOKKI

Rabokki

RABOKKI

#SIAintheKitchen

Korean food has got to be my favourite right now. I’ve recently been creating all my favourite meals and snacks that I have here in Vancouver and ones that I discovered while visiting Seoul in 2013. One of those snacks was in the form of street food and it was love at first bite: rabokki.

Rabokki is a hybrid of foods: Ra for ramyun, or Korean instant noodles, and Bokki for dukkboekki, chewy rice cakes. Both carbs are stir fried in a thick, sweet and spicy sauce alongside cabbage, onions, fish cakes and eggs. It’s a hearty sauce which I found to always be on the sweeter sauce but since I’m recreating the recipe, you’d best believe it’ll be packing some heat!

Since I was customizing the recipe, I did make a couple changes. I was unable to find the correct eomuk, or Korean fish cake sheets, so I went with a regular rectangular fish cake I found at the seafood counter. I would actually double up on the sauce amount here as the ones I was used to in Korea were rather saucy and this one soaked it all up right away! That, and believe it or not, I would add more sugar to this. And don’t forget the cheese!

RABOKKI - serves 4

  • 4 cloves garlic, minced

  • 1/2 cup gochujang (Korean hot pepper paste)

  • 3 tsps gochugaru (dried Korean hot chili flakes)

  • 2 tbsp granulated sugar

  • 1 tsp dashi powder

  • 1 tbsp vegetable oil

  • 2 shallots, sliced

  • 1/4 head of cabbage, sliced

  • 3 cups water

  • 2 cups fresh rice cakes

  • 2 1/2 cups, fresh fish cakes, sliced into triangles or rectangles

  • 1 blk instant noodles

  • 2 hard-boiled eggs, halved

  • 2 scallions, sliced

  • sesame seeds, toasted

  1. In a small bowl, mix the garlic, gochujang, gochugaru, dashi powder, and sugar together to form a paste. Set aside for later.

  2. Heat your wok or deep saucepan over medium-high heat and heat vegetable oil and saute the shallots until it darkens in colour, about 1 minute. Add cabbage and stir fry.

  3. Add in your rice cakes and fish cakes and the paste that you prepared earlier. Add the water and bring to a light boil.

  4. Add in your instant noodles and bury it under the remaining liquid and cook.

  5. Top with hard-boiled eggs, scallions, and sesame seeds. Serve immediately.

ASIAN, KOREANStephanie Siarabokki, korean food, Korean street food, instant noodles, ramyun, instant noodle, quick Korean recipes, korean snacks, korean instant noodles, spicy, spicy foods, spicy recipes, gochujang, gochujang recipes, gochugaru, how to make rabokki, rice cakes, korean rice cakes, vegetarian recipes, pescitarian, sia in the kitchen, siainthekitchenComment