Instant Noodles with Spicy Rice Cakes

Name: Instant Noodles with Spicy Rice Cakes
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 15 large dried anchovies (myulchi), head and guts removed; One 4-inch-long piece dried kelp (kombu); 2 carrots, thinly sliced on an angle; 1 onion, thinly sliced; 2 cloves garlic, grated or minced; 1/4 cup (87.5 grams) gochujang (Korean chili paste); 2 tablespoons sugar; 1 tablespoon gochugaru (Korean chili flakes); 1 tablespoon soy sauce; 3 cups (525 grams) chopped napa or Korean cabbage; 1 package instant ramyun noodles (ramen), seasoning packet discarded (see Cook's Note); 1 pound (450 grams) 2-inch-long cylindrical rice cakes (dduk), soaked in cold water for 15 to 30 minutes and then drained; 7 ounces fish cake sheets (eomuk), cut into triangular pieces about 3 inches long; 2 teaspoons toasted sesame oil; 1 tablespoon roasted sesame seeds; 2 to 3 large eggs, hard-boiled, peeled, and halved or quartered lengthwise; Handful of scallions (spring onions), thinly sliced on an angle, for serving

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Ra-bokki is a combination of ramyun (Korean for ramen noodles) and dduk bokki, spicy sweet and saucy stir-fried rice cakes, two of the most famous and popular Korean street foods. Together, they're like a little bit of dirty, naughty eating for me, which I love.

Level: Easy

Total: 55 min
Active: 35 min

Yield: 4 to 6 servings

Level: Easy

Total: 55 min
Active: 35 min

Yield: 4 to 6 servings

Ingredients

15 large dried anchovies (myulchi), head and guts removed

One 4-inch-long piece dried kelp (kombu)

2 carrots, thinly sliced on an angle

1 onion, thinly sliced

2 cloves garlic, grated or minced

1/4 cup (87.5 grams) gochujang (Korean chili paste)

2 tablespoons sugar

1 tablespoon gochugaru (Korean chili flakes)

1 tablespoon soy sauce

3 cups (525 grams) chopped napa or Korean cabbage

1 package instant ramyun noodles (ramen), seasoning packet discarded (see Cook's Note)

1 pound (450 grams) 2-inch-long cylindrical rice cakes (dduk), soaked in cold water for 15 to 30 minutes and then drained

7 ounces fish cake sheets (eomuk), cut into triangular pieces about 3 inches long

2 teaspoons toasted sesame oil

1 tablespoon roasted sesame seeds

2 to 3 large eggs, hard-boiled, peeled, and halved or quartered lengthwise

Handful of scallions (spring onions), thinly sliced on an angle, for serving

Directions

In a medium saucepan, combine the anchovies, kelp, and 5 cups (1200 ml) water and bring to a boil. Reduce the heat to maintain a simmer for about 20 minutes. Pass the anchovy stock through a fine-mesh strainer into a large, wide, deep skillet and discard the solids.
Return the stock to a simmer. Add the carrots, onion, garlic, chili paste, sugar, chili flakes and soy sauce, stir to combine and simmer for 5 minutes. Add the cabbage and noodles and simmer, stirring often, until the noodles are slightly softened, about 2 minutes.
Add the rice cakes and fish cake sheets and cook, stirring occasionally, until the noodles are just tender and the sauce has thickened slightly, about 5 minutes. Drizzle with the sesame oil, sprinkle with the sesame seeds and nestle the eggs in the sauce.
Serve immediately, topped with the scallions.