Baekpaeder Style Super Simple Rabokki
Baekpaeder Style Super Simple Rabokki
Baekpaeder’s Rabokki – Exactly as Expected, Deliciously Satisfying!
When you’re pondering what to have for a weekend brunch, and rice feels too heavy while bread seems just not right, Rabokki often comes to mind! After trying Baekpaeder’s Rabokki, I was utterly satisfied as it never disappoints. I decided to make it myself when I suddenly thought of it. I’ll now share Baekpaeder’s 5-minute Rabokki recipe. This recipe is perfect for a quick yet flavorful meal!
Main Ingredients- 2 servings of instant noodles
- 500ml water
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp sugar
- 2/3 packet of ramen soup powder (approx. 1.5 packets worth)
- A little green onion
Optional Add-ins for Enhanced Flavor- 3 pieces of fish cake (eomuk)
- Tteokbokki rice cakes (approx. 100g)
- 2 boiled eggs
- 3 pieces of fish cake (eomuk)
- Tteokbokki rice cakes (approx. 100g)
- 2 boiled eggs
Cooking Instructions
Step 1
First, we’ll create the broth base. Normally, you’d use 500ml of water per serving of ramen. However, since Rabokki simmers and reduces, we’ll use half the amount, so 500ml for two servings. Pour 500ml of water into a pot and add all the dried vegetable mix from the ramen packets to enhance the flavor. Add about 2/3 of the soup powder (equivalent to about 1.5 packets) to give it a savory kick. (You can adjust this to your preference.)
Step 2
Now, it’s time for the star of Rabokki: the seasoning! For two servings of ramen, add 2 tablespoons of gochujang and 2 tablespoons of sugar. Keep in mind that the saltiness and flavor of gochujang can vary between brands, so it’s a good idea to taste and adjust the amount to suit your palate. The sugar helps balance the spiciness and adds a touch of sweetness.
Step 3
While the water is coming to a boil, prepare the other ingredients. Wash and finely chop the green onion. If you have square fish cakes (eomuk), prepare 3 pieces and slice them lengthwise into bite-sized pieces. If you have tteokbokki rice cakes, they’re a great addition for a chewy texture. (Soaking the rice cakes in cold water beforehand will make them cook better.)
Step 4
Once the water is boiling vigorously, add the instant noodle blocks along with the sliced fish cakes and rice cakes. Gently stir to prevent the noodles from sticking together as they cook. There’s no fixed cooking time for Rabokki; simply simmer until the broth has thickened to your desired consistency and all the ingredients are well coated with the sauce. Be careful not to over-reduce, as it might become too salty. Check periodically.
Step 5
Finally, add the finely chopped green onions and simmer for another minute. The fresh aroma of the green onions will infuse the broth, making it even more delicious. And no Rabokki is complete without a perfectly boiled egg on the side! (Although not pictured, prepare your boiled eggs in advance.)
