Sung Si-kyung's Rabokki
A golden-ratio rabokki that brings back school-day memories, with a sweet and spicy sauce enhanced by the savory depth of ramyun seasoning.
Ingredients needed 2 servings
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.
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