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
In a small bowl, mix the garlic, gochujang, gochugaru, dashi powder, and sugar together to form a paste. Set aside for later.
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.
Add in your rice cakes and fish cakes and the paste that you prepared earlier. Add the water and bring to a light boil.
Add in your instant noodles and bury it under the remaining liquid and cook.
Top with hard-boiled eggs, scallions, and sesame seeds. Serve immediately.