Ddeokbokki = spicy rice cakes
Ramen + Ddeokbokki = Rabokki
Here in Oklahoma there is a thing called Wing Wednesday (at least between me & hubby...). There is a pub grub type place a block up from us that has cheap wings on Wednesdays and it's the highlight of hubby's week lol. Turns out that is perfect because I use that as an excuse to opt out of boring pilot talk between him and his buds and make myself any Korean food that hubby doesn't particularly like. Savory mochi is apparently not a thing in Japan so hubby can't handle it. So today is rabokki day.
I actually posted a rabokki recipe last year. But I tried it again a couple of weeks ago and realized it was STILL too spicy for me despite halving the spice over the course of three different attempts. Rabokki should be a perfect combo of sweet and spicy, and I also like mine with fish cakes and lots of hard-boiled eggs. The only way I could tweak this to be better is by adding some fried sweet potato...ahhh, Korean street food...
Why: There's a small ddeokbokki place in a market on the outskirts of Seoul that makes the best ddeokbokki I've ever had. Until I find out their secrets this can never be a 10.
- 1 c ddeok medallions (or the long ones)
- 2 hard-boiled eggs
- 1/2 pkg Shin ramen noodles (or use the whole pkg if you want!)
- 1 tps Shin ramen powder (or red pepper powder)
- 1/4 c onions, sliced
- 2-3 oz. fish cakes (opt.)
- 2 c water
- 1/2 Tbsp red pepper paste
- 1 Tbsp sugar
- 1 tsp soy sauce
- 1/2 tsp minced garlic
- green onions for garnish (opt.)
- sesame seeds for garnish (opt.)
In a frying pan set over medium heat, combine the water, red pepper paste, ramen powder, sugar, soy sauce and garlic. Bring to a boil. Here you can taste it to see if you want more spice (ramen powder) or more saltiness (soy sauce).
Once it starts boiling, add the onions and cook for 2-3 minutes. Then add the ddeok medallions and cook another minute or so until they are tender.
Add in the fish cakes, eggs, and noodles. Continue cooking until noodles are al dente. Serve right away and garnish with sesame seeds and green onions.