Instant Korean Spicy Ramen & Rice Cake (Rabokki 라볶이)

This version of Rabokki (라볶이), or Korean spicy ramen and rice cake, is probably the simplest, yet sophisticated enough, easiest and quickest but still very tasty that my children never get bored of. It is considered as snack in Korea, but Rabokki is quite filling and satisfying. I think it is actually a full meal for children. Rabokki has a combination of slurpy soft ramen noodle and chewy rice cake covered in delicious sauce which is slightly spicy, savory, but sweet at the same time.

I would call this Rabokki (Korean spicy ramen and rice cake) recipe as my upgraded Shin Ramyun 2.0 version. You can use any kind of Korean noodle you like, but so far this is our favorite. A much simpler version that making Rapokki sauce from scratch. However, since I am using the ramen noodle seasoning powder, it might not be a healthy snack. So, I suggest to not consume it too much although it is delicious (^.^). Side Note: I created a new category called Instant 2.0 to compile these types of recipes.

Tools I used:

• Deep saute pan – Non-stick deep saute pan for any kind of cooking needs that I really love to use. Evenly heated, easy cleaning and very durable.

Tip: If you like it spicy, you can add more Gochujang. Any leftovers (which is hardly happened in our family) can be refrigerated in an air-tight container for up to 3 days – but it’s strongly suggested to finish it right away, so the noodle does not get too soggy.

Ingredient:

• 3 packs of Shin Ramyun noodles (or any Korean noodle you like)
• 3 packs of Shin Ramyun dried vegetables
• ½ lb (250 gram) rice cakes
• 1 medium-sized carrot – thinly sliced
• 1 lb assorted fish cakes
• 3 cups water
• 3 boiled eggs
• 1 stalk green onion – thinly sliced (to garnish)

Sauce:

• 2 tablespoons Gochujang (Korean red pepper paste)
• 1 pack Shin Ramyun seasoning powder
• 2 tablespoons mirin
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil

Direction:

• In a deep pan, boil water under medium-high heat.
• Once boiled, add carrot, fish balls, and rice cakes. Let it boil for 3 minutes or so.
• Meanwhile, mix all the sauce in a small mixing bowl, except for the Shin Ramyun seasoning.
• Then, add the noodle, dried vegetables and seasoning (just one pack. If you add more, add water so it won’t be too salty).
• Stir occasionally and cook for another 2-3 minutes or until the noodle is soft.
• Add boiled egg, give a good stir, then garnish with sliced green onion.
• Serve and enjoy while it is hot!