Carbs on Carbs Rabokki Recipe
Prep Time:
40 minutes
Cook Time:
30 minutes
Servings:
2 servings
Ingredients
  • 24 large dried anchovies (each about 3 inches in length)
  • ½ ounce (or about 12 grams) dried kelp
  • 5 ½ cups water
  • 4 tablespoons gochujang
  • 2 tablespoons sugar
  • 2 cloves garlic, minced
  • 2 teaspoons gochugaru
  • ½ large onion, sliced
  • 2 Napa cabbage leaves, cut into large bite-size pieces
  • 30 cylindrical tteok rice cakes (soaked in boiling water for 10-20 minutes if purchased refrigerated or frozen)
  • 2 (3-ounce) packages instant ramen noodles
  • 2 hard-boiled eggs, halved lengthwise
  • 2 scallions, thinly sliced
Directions
  1. Remove and discard the anchovy heads, then split the bodies open to remove the black innards.
  2. Wipe the kelp with a damp cloth or paper towel.
  3. Put the anchovies, kelp, and water in a pot and let sit for at least 30 minutes. For optimal flavor, let it soak for several hours or overnight.
  4. Bring the pot of water, anchovies, and kelp to a boil over medium-high heat.
  5. Simmer the broth for 10 minutes, then remove the kelp and anchovies.
  6. Simmer the broth for an additional 10 minutes.
  7. In a small bowl, mix the gochujang, sugar, garlic, and gochugaru.
  8. Stir the gochujang mixture into the pot and boil it for a couple of minutes.
  9. Add the onion, cabbage, and tteok and cook these for 1 minute.
  10. Add the instant noodles and cook these for about 3 minutes or until tender.
  11. Top the rabokki with the eggs and scallions before eating.