Ra-bokki is a combination of ramyun (Korean for ramen noodles) and dduk bokki, spicy-sweet and saucy stir-fried rice cakes, two of the most famous and popular Korean street foods. Together, they’re like a little bit of dirty naughty eating for me, which I love.
In a medium saucepan, combine the anchovies, kelp, and 5 cups/1200ml water and bring to a boil. Reduce the heat to maintain a simmer for about 20 minutes. Pass the anchovy stock through a fine-mesh strainer into a large, wide, deep skillet and discard the solids.
Return the stock to maintain a simmer. Add the carrots, onion, garlic, chili paste, sugar, chili flakes, and soy sauce, stir to combine, and simmer for 5 minutes. Add the cabbage and noodles and simmer, stirring often, until the noodles are slightly softened, about 2 minutes more.
Add the rice cakes and fish cakes and cook, stirring occasionally, until the noodles are just tender and the sauce has thickened slightly, about 5 minutes more. Drizzle with the sesame oil, sprinkle with the sesame seeds, and nestle the eggs in the sauce.
Serve immediately, topped with the scallions (spring onions).
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Tip: You can use any brand of ramyun/ramen noodles, but I’m partial to Shin Ramyun; get the black label if you can.
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