Korean Rabokki (Rice Cake and Noodles)

This dish is full of bold flavours soaked up by Korean rice cakes and ramen style noodles! It contains Korean ingredients such as Gochugaru (Chilli spice) and Gochujang (Korean Chilli paste). Its warm, spicy and one of my favourite vegetarian Korean dishes out there. Inspired by Ka Chi in Toronto.

Mise En Place:​

​

Sauce: 

• 4 tbsp Gochujang (Korean Chili Paste)

• 1 tbsp raw sugar (or brown sugar)

• 1 tsp minced garlic

• 1 tsp Gochugaru (Korean chili flakes) 

• 1-1 1/2 cup Vegetable Broth or Water 

​

Contents: 

• 1/4 cup cabbage (purple or green)

• 1 korean green onion or regular green onion

• 1/2 cup Fresh Korean Rice cakes

• 1/2 cup fresh or instant ramen noodle

• toasted Sesame seeds

• Dried Seaweed (Optional)

• Kimchi(Optional) 

​

How To Make: 

1. Add gochujang to the heated and seasoned wok. Meanwhile, Soak fresh rice cakes in water for 10 minutes

2. Add sugar, garlic, gochugaru and sauté until fragrant

3. Add water and let the paste mixture evaporate in the water

4. Bring to a boil and then return to medium heat

5. Add Fresh Rice cake and cabbage, whites of the green onions and let them soften (for about 3-5 minutes)

6. Add ramen noodle and cook until soft enough to eat

7. Plate and spoon broth overtop top with dry seaweed, kimchi, green parts of green onion, sesame seeds

8. ENJOY with chopsticks!

​