Rabokki - Magical Ingredients

Rabokki is a spicy Korean street food. This is tteokbokki plus ramen. It is very popular street food amongst the youth. Rabokki has Korean rice cakes (tteokbokki), noodles, veggies, fish cakes in a kelp broth topped with hard boiled eggs. Seaweed dumplings may also be added. This sounds like a little bit of everything in a bowl and no wonder this is a popular street food loved by many. My recipe is a vegetarian one fish cakes and anchovies replaced by paneer slices and zucchini. Grated cheese is also added in many variations and this recipe has 1 cup of shredded mozzarella cheese. For a vegan option, use tofu and vegan cheese or cheese can be omitted.

This is a spicy noodle bowl flavored with gochujang and gochugaru - they are shining stars if the recipe. But ultimate! We really loved it. Adjust the gochujang as per spice level. About two to four tablespoons work from mild to spicy range.

This is a vegetarian version and hence used water in place of kelp broth. Salt needs to be added to the broth before adding all the elements of rabokki.

The little rice cakes can be store bought or made at home. Thin noodles work great for this recipe. Noodles from instant noodle packs can be used. Cabbage and carrots works great. If you use premade rice cakes, this dish can be made in under 30 minutes. I made my own rice cakes using Japanese short grain rice flour that I had in hand. They turned soft and glossy. I need to try with Korean short grain rice flour. Just make in a shallow pan and serve as soon as it is made. The heat from temperature as well as the chilies (gochujang and gochugaru) with chewy rice cakes, slurpe noodles, and crisp veggies - amazing. Like instant noodles, now a days, rabokki is also available in that form in many stores. This is a great comfort food.

For Blogging Marathon, I am doing a A-Z Noodles Around the World theme. It is an exciting journey learning about different countries and culture along with their food. This is for the letter 'R' and here are the links to the noodles I shared during this journey.

A - Angel Hair Pomodoro

B - Bibim Guksu

C - Chow Mein Noodles

D - Dan Dan Noodles - Vegan Sichuan Noodles

E - Egyptian Kushari

F - Fideua

G - Glass Noodle Stir-Fry - Korean Japchae

H - Haluski

I - Idiyappam

J - Jajangmyeon Vegan Version

K - Kongguksu

L - Laphing - Tibetan Yellow Laphing

M - Mee Goreng

N - Nan Gyi Thoke

O - Ohn No Khauk Swe

P - Pad Thai

Q - Qatari Balaleet

I adapted my recipe from My Korean Kitchen and RunLiftCook. My recipe is a mix of these two in making this vegetarian version. I have boiled everything like in My Korean Kitchen. Stir-frying and then adding the sauce and water also works. Also, if you have a time crunch, throw in a pack of coleslaw into the pot to make this. Broccoli and mushrooms can also be added.

Ingredients

Serves 6 -7

Rice cakes - 1-2 cups

Ramen - 2 blocks

Salt - 1 and 3/4 tsp

Water - 4 cups

Onion - 3/4 cup, sliced

Cabbage - 1.5 cups, sliced

Carrots - 1 cup, long matchsticks

Zucchini - 1 cup, sliced semicircles

Paneer - 16-18 2*2 chunks

Mozzarella cheese - 1 cup, shredded

For the sauce

Gochujang - 2 to 4 tbsp

Gochugaru - 1 tbsp

Sugar - 1 and 1/2 tbsp

Water - 1/2 cup

Garlic - 1 tbsp, finely chopped

Garnish

Green onions - 2 or 3, sliced

Sesame seeds - 1 tbsp, toasted

Method

Mix the ingredients for the sauce and set aside.

Bring the water a boil in a sauce pan. Add the salt and the sauce mix, mix thoroughly. Add the rice cakes, veggies and simmer for 5-7 minutes. If using premodern rice cakes, adjust the cooking time according to package directions.

Add the ramen in the center. If adding dumplings, add now. Simmer for 2 minutes till noodles are al dente.

Spoon into bowls and Add the shredded cheese, and sprinkle with green onions, and sesame seeds. Alternatively, if you are going to eat immediately, add the toppings to the pan and spoon into bowls. Serve immediately.

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