Rabokki: Korean Rice Cakes and Noodles in a Spicy Sauce

Delicious, spicy, sweet Korean Rice Cakes and Noodles topped with what might be the best looking Fried Egg I’ve ever cooked.

My sisters and Girlfriend all have a soft spot for Korean food, so this quick and easy dish gets me out of trouble at least once every few weeks. Tangy, slightly spicy, and very rich, this Rabokki always pleases and leaves empty plates in my house.

For the Rice Cakes:

• 20 Korean Rice Cakes (I like to use the tube shape)

• 2 Sheets Korean Fish Cake (leave these out if you want it to be vegetarian)

• 80g Carrot, Sliced

• 1/2 Onion, Sliced

• 1 Pack of Instant Ramen Noodles

Sauce:

• 1 tbsp Gochujang

• 2 tbsp Ketchup

• 1 tbsp Brown Sugar

• 2 tbsp Soy Sauce

• 3 Cups Water

• 4 Dried Shiitake

• 3” Piece of Kombu

Method:

For the Broth, add the 3 Cups of water, Kombu and Shiitake to a saucepan and simmer for 30 minutes.

Sautee the Rice Cakes until they get a little colour and then start adding in the onion and carrot and keep sauteeing.

Add the Gochujang, Ketchup, Soy Sauce, Brown Sugar and let caramelise for a minute.

Add the Fish Cake, noodles, and the Broth, and let the noodles cook.

For the Fried Egg heat a knob of butter in a pan on medium heat, and crack the egg into it. Cover, and let cook slowly until the white is just set.

Add the Rabokki to a bowl and top with the egg.