Description
Ingredients
Units Scale
- 500 g Korean cylindrical rice cakes (tteok)
- 1 packet Korean instant ramen noodles, seasoning packet discarded
- 200 g Korean fish cakes, cut into triangles or strips
- 4 boiled eggs, peeled
- 3 cloves garlic, minced
- 3 spring onions, sliced, white and green parts separated
- 1 tbsp neutral cooking oil
- 500 ml chicken, anchovy or vegetable stock
- 250 ml full cream milk
- 150 ml cream
- 2 tbsp gochujang
- 1 tsp gochugaru, adjusted according to desired heat
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
Instructions
- If using refrigerated or particularly firm rice cakes, soak them in warm water for around 10 minutes, then drain. Fresh, soft rice cakes can go directly into the pan.
- Heat the neutral oil in a large, deep frying pan over medium heat. Add the garlic and white parts of the spring onions, then sauté until fragrant.
- Add the gochujang and gochugaru. Stir for about 30 seconds, allowing them to bloom in the oil without burning.
- Pour in the stock, then add the soy sauce and sugar. Stir thoroughly until the gochujang has dissolved into the liquid.
- Add the rice cakes and fish cakes. Bring everything to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the rice cakes begin to soften.
- Reduce the heat, then pour in the milk and cream. Stir well and return the sauce to a very gentle simmer. Avoid boiling it aggressively after adding the dairy.
- Add the ramen noodles and cook for around 3 minutes, gently separating the strands as they soften.
- Add the boiled eggs and continue simmering until the noodles are cooked and the sauce has thickened enough to generously coat the ramen and rice cakes. If the sauce becomes too thick, loosen it with a splash of stock or milk.
- Stir through the sesame oil, then taste and adjust the seasoning if necessary.
- Transfer the Rosé Rabokki to a large serving bowl and scatter the green parts of the spring onions over the top.
- Serve immediately while the tteok is soft and chewy, the ramen is springy and there is still plenty of creamy gochujang sauce to scoop up.