Speedy Ramyeon-Tteokbokki (Rabokki)
Speedy Ramyeon-Tteokbokki (Rabokki)
Instant & Delicious Rabokki: A Perfect One-Bowl Meal, Snack, or Bar Food
For those who prefer the chewy noodles of ramyeon over the rice cakes in tteokbokki, this recipe is designed to minimize waste by using ramyeon as the star ingredient. It’s a quick and easy way to create a flavorful, spicy-sweet broth-laden dish. Adding rice balls or hard-boiled eggs to the savory broth elevates it into a truly satisfying meal, snack, or even a delightful accompaniment to drinks. Enjoy this speedy, minimal-ingredient delight!
Main Ingredients- 1 packet of Ramyeon noodles
Seasoning Ingredients- 100g Cabbage
- 500ml Water
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 packet Ramyeon soup base
- 1 Tbsp Corn syrup (or rice syrup)
- 1/2 Tbsp Sugar
- 100g Cabbage
- 500ml Water
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 packet Ramyeon soup base
- 1 Tbsp Corn syrup (or rice syrup)
- 1/2 Tbsp Sugar
Cooking Instructions
Step 1
Start by pouring 500ml of water into a pot. Add half of the ramyeon soup base packet and stir well to dissolve. This soup base is key to the dish’s savory depth.
Step 2
Next, add 1 tablespoon of corn syrup to the broth to introduce a pleasant sweetness.
Step 3
Incorporate 1 tablespoon of gochujang (Korean chili paste), the foundation of the spicy flavor. Stir thoroughly until no lumps remain.
Step 4
For an extra kick of heat, add 1 tablespoon of gochugaru (Korean chili flakes). Then, add 1/2 tablespoon of sugar to balance the flavors. Whisk all the seasoning ingredients together in the pot until smoothly combined.
Step 5
Bring the broth to a boil over high heat. Once it’s bubbling vigorously, reduce the heat to low and let it simmer for 2 more minutes to allow the flavors to meld beautifully.
Step 6
Taste the broth. It should be a harmonious blend of spicy, sweet, and savory. Once the seasoning is just right, it’s time to add the ramyeon noodles.
Step 7
Wash 100g of cabbage, then thinly slice it into strips about 0.5cm wide. The cabbage will add a lovely sweetness and texture.
Step 8
When the ramyeon noodles are about 70% cooked and still slightly firm (al dente, usually after 2-3 minutes of boiling),
Step 9
Add the sliced cabbage to the pot. After adding the cabbage, taste the broth again. If it seems a bit bland, you can add about 1/2 teaspoon of soy sauce to adjust the seasoning. The cabbage will soften and absorb some of the broth, contributing to a richer sauce.
Step 10
Turn off the heat as soon as the noodles reach your desired ‘al dente’ texture, ensuring they don’t become mushy! Serving them at this stage maintains a pleasant chewiness. The noodles will continue to cook in the hot broth, so it’s best to slightly undercook them. For an even more delightful meal, consider serving your rabokki with a hard-boiled egg, crispy fried items, or rice balls. Enjoy your delicious creation!
