Eversince we learned how to cook tteokbokki, it has become our go-to comfort food when we crave something Korean. We also love kimbap but it’s such a chore to make compared to soup-based dishes where you simply mix everything in a pot. We once prepared budae jjigae as well but it’s not much of a regular thing since there are too many ingredients to source.
Rabokki, as one of my previous posts indicated, is a curious mix of ramen and tteokbokki. We got the idea after watching an episode of Three Meals A Day where Eric even threw some deep-fried octopus into the mix. My sister tweaked its spiciness a bit to suit our family’s palate but this one’s fairly easy to prepare.
To start with, I shop for ingredients from Big+Mart. It’s a Korean grocery store near USPF in Lahug and they have everything! Here’s a list of what you’ll need:
- 20 pcs. tteokbokki
- 4 sheets eomuk, sliced accordingly
- 1 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce (we use the Korean kind, or Maggi soy sauce)
- 1 tsp sugar
- minced garlic
- white onions
- 3 boiled eggs, sliced in half
- ramen noodles
- spring onions, chopped (for garnish)
- Boil 1 tbsp Dashida anchovy powder in 4 cups of water. Add two strips of miyeok for added flavor. This will serve as your broth.
- Combine gochujang, gochugaru, soy sauce, sugar and minced garlic. Add mixture to broth once it boils and let it simmer for 5 minutes.
- Add tteokbokki first (if frozen, soak in hot water for 2-3 minutes before adding it to the sauce) and eomuk after. Let it simmer for another 5 minutes.
- Add white onions. Optional: you can add cheese if you want a rich, spicy, creamy sauce for your rabokki.
- Add ramen noodle and boiled eggs. Garnish with chopped spring onions.
- Serve straight from the pot!