Rabokki, Ramyun and Rice Cakes

The best of both bowls. Rabokki drops ramyun noodles into tteokbokki, so you get chewy rice cakes and springy noodles in one spicy, sweet sauce. A ramen pot cooks it all together in minutes.

Ingredients

  • 1 packet instant ramyun
  • 1 cup rice cakes (tteok)
  • 2 cups water or stock
  • 2 tablespoons gochujang
  • 1 tablespoon gochugaru chilli flakes
  • 1 tablespoon sugar
  • 1 boiled egg, optional
  • 1 spring onion, sliced

Instructions

  1. In your ramen pot, mix the gochujang, gochugaru and sugar into the stock and bring to a boil.
  2. Add the rice cakes and simmer for 5 minutes until they soften.
  3. Add the ramyun noodles and cook for 3 more minutes until the sauce clings to everything.
  4. Top with a halved boiled egg and spring onion, and serve straight from the pot.

Tip: Add a splash more stock if you like it saucier, or cook it down for a stickier finish.

Make it in the real thing: Shop the Captain Cranberry Korean Ramen Pot.

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