Rabokki Ramyun And Tteokbokki Recipes

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RABOKKI (RAMYUN AND TTEOKBOKKI)



Rabokki (Ramyun and Tteokbokki) image

Rabokki, ramyun (Korean-style ramen) with rice cakes, is a nod to tteokbokki, the popular rice cakes sold by street vendors all over Korea. This at home version features fish cakes, but tteokbokki can be made with beef, seafood and vegetables. The spicy sauce gets its heat from gochujang and gochugaru, while anchovies and kombu add savory, umami notes.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup dried anchovies (about 1 ounce)
Two 2-inch pieces kombu
1 small yellow onion, thinly sliced
1/4 cup light corn syrup
3 tablespoons gochujang (Korean red chile paste)
2 tablespoons light brown sugar
2 tablespoons gochugaru (Korean red chile flakes)
1 tablespoon minced garlic (about 2 cloves)
1 tablespoon beef bouillon paste
3 cups tteok (Korean cylindrical rice cakes; about 1 pound 2 ounces)
One 3-ounce package dried instant ramyun ramen noodles, flavor packet discarded
1 1/2 cups Asian fishcakes, cut into 1-inch triangles
3 scallions, cut into 1-inch pieces
2 hard-boiled eggs, peeled and halved lengthwise
Toasted sesame seeds, for garnish

Steps:

  • Put the dried anchovies, kombu, onion and 4 cups cold water in a large saucepan and bring to a boil. Lower the heat and simmer for 15 minutes, then strain the broth into a large saucepan (discard the solids). Bring the broth back to a simmer, add the corn syrup, gochujang, brown sugar, gochugaru, garlic and beef bouillon and stir to combine. Add the tteok and bring to a boil. Reduce the heat to low and simmer until the broth is thickened and reduced by two-thirds, 10 to 15 minutes.
  • Meanwhile, bring a medium pot of water to a boil and blanch the ramen noodles until just tender, 2 to 3 minutes. Drain and set aside.
  • When the broth is reduced, add the fishcakes, ramen noodles and scallions. Simmer for 1 to 2 more minutes until well coated. Garnish with the halved eggs and sesame seeds. Serve immediately.

MOM'S TTEOKBOKKI UDON



Mom's Tteokbokki Udon image

In this variation of tteokbokki (Korean spicy rice cakes), thick udon noodles take the place of rice cakes, resulting in a dish similar to packaged udon-bul-bokki, but worlds better. Udon successfully mimics the doughy, chewy quality of rice cakes and my mom's finger-licking, spicy-sweet sauce uses just five ingredients, resulting in an easy meal that offers all the satisfaction of tteokbokki when you don't have rice cakes on hand. Green cabbage, onion and sliced fish cakes round out the dish, but as in classic tteokbokki, feel free to add hard-boiled eggs for greater heft. Trust me, you won't even miss the rice cakes.

Provided by Joy Cho

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 10

1/4 cup gochujang
3 tablespoons granulated sugar
2 tablespoons soy sauce
1 tablespoon gochugaru
1 1/2 teaspoons minced garlic
1/2 cup thinly sliced green cabbage
1/4 medium onion, thinly sliced
1 sheet pre-fried fish cake (commonly found in the frozen section at Korean grocery stores), sliced in half lengthwise and cut crosswise into 1/2-inch-wide strips
3 scallions, ends trimmed, sliced into 1 1/2-inch pieces
Two 250-gram blocks (about 1 pound) udon noodles

Steps:

  • Mix the gochujang, sugar, soy sauce, gochugaru and garlic in a small bowl until smooth.
  • Bring 1 cup of water to a boil in a large sauté pan over medium-high heat. Stir in the gochujang mixture until combined and continue to boil for 2 minutes. Add the cabbage, onion and fish cake strips to the pan. Cook, stirring occasionally, until the vegetables soften and the sauce is slightly thickened, 5 to 7 minutes. Remove the pan from the heat and gently stir in the scallions.
  • Meanwhile, cook the udon in boiling water until the noodles soften and untangle, about 1 minute. Drain the udon (do not rinse) and add to the sauce. Toss the noodles with tongs to evenly coat, then serve immediately.

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