Rabokki Recipe: How to Make Spicy Korean Rabokki

• 2 tablespoons gochujang pepper paste
• 1 teaspoon gochugaru (Korean chili flakes)
• 2 tablespoons sugar
• 2 garlic cloves, minced or finely chopped
• 2 tablespoons soy sauce
• 12 pieces Korean rice cake, separated and soaked in warm water for 10 minutes
• 1 package Korean instant ramen noodles
• 1 sheet Korean fish cakes, cut into 2-by-1-inch pieces
• 1 cup shredded cabbage
• 1 small onion, halved lengthwise and thinly sliced
• 2 hard-boiled eggs, halved lengthwise
• 1 scallion (green onion), thinly sliced
• 2 teaspoons sesame seeds, toasted

1. 1

   In a medium saucepan, mix together the gochujang, gochugaru, sugar, garlic, and soy sauce. Add 3 cups of water and bring to a boil over medium-high heat.

2. 2

   Reduce the heat to a simmer and add rice cakes. Simmer until rice cakes are tender, 5–10 minutes.

3. 3

   Add the ramen noodles, fish cakes, cabbage, and onions. Simmer until noodles are tender and al dente, 2–4 minutes.

4. 4

   Divide the Rabokki between serving bowls and add halved, hard-boiled eggs.

5. 5

   Garnish with scallions and sesame seeds.

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