Rabokki, ramyun (Korean-style ramen) with rice cakes, is a nod to tteokbokki, the popular rice cakes sold by street vendors all over Korea. This at home version features fish cakes, but tteokbokki can be made with beef, seafood and vegetables. The spicy sauce gets its heat from gochujang and gochugaru, while anchovies and kombu add savory, umami notes.
Put the dried anchovies, kombu, onion and 4 cups cold water in a large saucepan and bring to a boil. Lower the heat and simmer for 15 minutes, then strain the broth into a large saucepan (discard the solids). Bring the broth back to a simmer, add the corn syrup, gochujang, brown sugar, gochugaru, garlic and beef bouillon and stir to combine. Add the tteok and bring to a boil. Reduce the heat to low and simmer until the broth is thickened and reduced by two-thirds, 10 to 15 minutes.
Meanwhile, bring a medium pot of water to a boil and blanch the ramen noodles until just tender, 2 to 3 minutes. Drain and set aside.
When the broth is reduced, add the fishcakes, ramen noodles and scallions. Simmer for 1 to 2 more minutes until well coated. Garnish with the halved eggs and sesame seeds. Serve immediately.
This dish has a thick sauce that coats the tteok (rice cakes) well. It is slightly saucy at first, but as it sits, it tightens up.
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
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