RABOKKI (RAMYUN AND TTEOKBOKKI)
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
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
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
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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- In a pot or a wok, pour the stock and add gochujang, gochugaru, soy sauce and sugar. Stir well until gochujang and sugar has dissolved completely and bring it to boil over high heat.
- Add fish cake, cabbage, white/light green part of then green onions and carrot. Bring back to boil and let it keep boiling for 2 to 3 minutes.
- Add noodles and hard boiled eggs and cook the noodles until your liking or following then directions of the package you’re using. Toss in the dark green part of the green onions.
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