Sung Si-kyung's Rabokki

• 2 packs ramyun (including vegetable mix)
• 2/3 pack ramyun powdered seasoning
• 1–2 handfuls sliced rice cake for soup
• 2 sheets square fish cake
• 1/8 head cabbage
• 1/4 onion
• 2 heaping tablespoons gochujang
• 2 tablespoons sugar
• 0.5 tablespoon minced garlic
• generous amount black pepper
• a little gochugaru
• adequate amount water

Recipe 🍳

Cooking tips 💡

• Season the gochujang-based broth by dissolving just a bit of ramyun seasoning into it — this keeps it from becoming too salty while still being delicious.
• It's best to boil the cabbage with the water early in the cooking process so it cooks through fully and releases its natural sweetness.
• If the color looks pale at the final stage, add more gochugaru instead of gochujang to keep the sauce clean and not overly thick.

Recommended for 🙋

• ⭐Those who want to successfully make savory, street-food-style rabokki at home.
• ⭐Those who want to use leftover rice cake and ramyun from the freezer to make a hearty late-night snack or treat.