One Pot Ramen & Tteokbokki = Korean Rabokki recipe!
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Snacks
Cuisine: Korean
Keyword: rabokki
Servings: 2to 3
Calories: 478kcal
Author: Sue | My Korean Kitchen
Ingredients
Main
1instant ramen noodle
16piecesKorean rice cakes(180 g / 6.3 ounces), separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them.
2sheetsKorean fish cakes(110 g / 3.9 ounces), rinsed under hot running water for 1 min, chopped into small rectangular pieces
80gcabbage leaves(2.8 ounces), chopped into small pieces
1/2small onion(60 g / 2.1 ounces), thinly sliced,
4deep fried seaweed spring rolls(100 g / 3.5 ounces), I bought them from a Korean grocery store (freezer section) but you can make them if you have the time.
2frozen Korean dumplings(45 g / 1.6 ounces)
2hard boiled eggs, cut into halves
Broth
3cupswater
5gdried kelp(0.2 ounces)
15gdried anchovy(0.5 ounces), head and black innards removed
1stalkgreen onion(20 g / 0.7 ounces), thinly chopped
sometoasted sesame seeds
Instructions
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.)
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.)
Once the broth starts to boil, reduce the heat to medium low. Add the rest of ingredients and as they cook, stir around occasionally.
(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.