Korean Rabokki Ramen - Tteokbokki

A Korean stew that is popular with bachelorrettes. It is an easy recipe that combines buttery ramen noodles and chewy rice cakes.

Ingredients

For the stock
Shrimp stock 2 Cup (32 tbs)
Kelp pieces 2 (2" piece of kelp)
For the paste
Gochujang/Red pepper paste 2 Tablespoon
Gochugaru/Red pepper flakes 2 Tablespoon
Garlic 2 Clove (10 gm)
Fish sauce 1 Tablespoon
Brown sugar 1 Tablespoon
Other ingredients
Sesame oil 1 Tablespoon
Carrots 2 , chopped
Onion 1 Large , chopped
Chopped cabbage 1 Cup (16 tbs)
Rice cakes 2 Cup (32 tbs) , soaked and drained
Ramen noodle block 1
Green onions 2 , chopped
Salt and pepper To Taste

Directions

MAKING

1. For the paste – In a food processor, grind together the pepper paste and flakes, garlic, fish sauce, and brown sugar. Blend until smooth and set aside.

2. For the stock – In a saucepan, add in the kelp and shrimp stock. Simmer for about 15-20 minutes. Extract the kelp and set aside.

3. In a pan, heat sesame oil and tip in onion and sauté for a few seconds.

4. Add in the carrot and cabbage heat for a few minutes.

5. Toss in the rice cakes and paste stir until everything is coated.

6. Slowly pour in the stock and stir well. Season with salt and pepper.

7. Bring the stew to a low and slow bubble. Add the noodles and cook until both the noodles and rice cakes are tender.

8. Garnish with cheese and scallions.

SERVING

Ladle out the stew and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4