based on 5 Ratings. Is it possible to make it without the anchovy broth and just use the MSG (I know it makes me an extremely bad korean cook haha)? good recipe, i think i would subtract at least half a tbsp of gochujang next time, 4tbsp let to a sauce was a little too thick and gritty for my taste. More About Me →. Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat. Continue to simmer, stirring frequently, until rice cakes are soft but still chewy and sauce is thickened, about 6-8 minutes. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thanks Melissa! I think I will like this noodles dish a lot because it’s spicy. ★☆ Bring everything to the boil and simmer for 10 minutes. But don’t listen to my opinion about spiciness. Cook on low heat until sauce becomes thick and rice cakes are soft. I am a huge fan of your web-site!!! 30 essential Korean cooking ingredients list! Anyway, great to hear! This recipe is a keeper! (OMG! These usually come with high calories  (very unfortunate) but they really go well in Rabokki! Clinging noodles and chewy rice cakes in a warming, spicy sauce. Article by Jean Gloria. Unlike the more common tteokbokki in a thick sauce, the soupy version uses a lot more broth so the spicy, slightly thick broth can be enjoyed along with the chewy rice cakes. Hope to see you back on my site soon!! Add 2 tbsp of sesame oil over medium high heat in a non-stick pan. Lower the heat and simmer for 15 minutes, then strain the broth into a large saucepan (discard the solids). it tastes SO good and fresh. Not worth cooking with in my opinion. im in china and craving fo korean food. Add in the sesame oil and scallions and stir quickly to incorporate, then remove from heat. Great recipe! Instructions Add 2 tbsp of sesame oil over medium high heat in a non-stick pan. Lower the heat and simmer for 15 minutes, then strain the broth into a … Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. Add garlic. Reduce heat and let simmer for 10 minutes. How about you? When the broth is reduced, add the fishcakes, ramen noodles and scallions. Thank you. You can get them at most pan Asian stores or grocery marts. (I used a shallow pot and portable gas burner to enjoy Rabokki like a hot pot dish at the table.). Join 20,000+ other Korean food lovers! Add the garnish ingredients just before serving. I love good food and simplifying recipes. How to Make Ramen Tteokbokki Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat. Thanks for the support “Cooked enough” took me 45 seconds of microwaving a rock solid frozen rice cake on high submerged in a bowl of water. Or if you are using fresh or refrigerated, you can soak in hot water for 15-20 minutes! Miau, do i have your attention? Hi Vegetarian Carnivores! Bring back to … lol. You mention that it toook you a while to get the rice cakes just “cooked enough”, but could you give me an indication of how many minutes that would be? All credits to u! All rights reserved. Bring broth to a boil, then add rice cakes, ramen, carrot, onion, and cabbage. Add in tofu slices and tteokbokki pieces and continue stirring. Put the dried anchovies, kombu, onion and 4 cups cold water in a large saucepan and bring to a boil. Sieve through the boiled broth over damp cheese/linen cloth to remove small particles from the kelp and anchovies. Hands up if you LOVE Korean food! Ramen meets tteokbokki-- the ultimate Korean comfort food. Another ingredient you could add is sliced cheese. Sometimes I'll add in fried tofu puffs to make it even heartier. Take out the anchovy. “The Vegetarian Carnivore”What an intriguing and clever title for a website. If you know of any I’d be forever grateful! Thanks for sharing this Korean recipe. The tofu makes it a hearty meal and the noodles give you the satisfaction of having eaten a filling dish. I know it’s been frozen for the whole time, so it could be OK to eat (at your own risk). Boil it over medium high heat. although it turned out to be very sweet, i will work on that next time~. Indo chinese, chow mein, pho, ramen, udon, soba, you name it. It was good but quite sweet at the same time. ★☆. xiaojana, Glad you are so happy! I forgot to add it this time, but I try to add it if I can. Everything that I have cooked following your recipes have worked out beautifully. Add all remaining veggies and cook until they just start to get soft. Otherwise do you have a recipe so I can make them myself? I would really like to see how you make it, Hi Daly, There’s no video for this recipe yet, but I might add it one day. Well, I don’t have the Garaeddeok recipe yet but you can certainly get them from Amazon! made it last weekend and it was yummy!