Rabokki (Tteokbokki with Ramen)

Ingredients

• 3 1/2 cups dashi stock, anchovy stock, or water
• 1 3-inch long and 2-inch wide piece of kelp (optional)
• 1 teaspoon minced garlic
• 3 tablespoons gochujang
• 1 /2 teaspoon gochugaru
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 12 pieces Korean rice cakes (tteokbokki tteok)
• 1 package Korean instant ramen like Nongshim ramyun
• 2 sheets Korean fish cakes, sliced into strips
• 2 green onions, chopped
• 1 teaspoon sesame seeds

Instructions

1. 1

   Add the dashi stock and kelp in a pot over medium high heat, and bring to a boil. When the water is boiling, remove the kelp immediately (you can discard it or save it to make seasoned kombu later).

2. 2

   Add the garlic, gochujang, gochugaru, soy sauce, sugar, and stir to combine.

3. 3

   Bring the broth to a boil and when it’s boiling, add the rice cakes and cook for 3 minutes.

4. 4

   Add the ramen noodles and fish cakes and cook for 2 to 3 minutes, until the noodles are cooked.

5. 5

   Turn the heat off and divide the rabokki into two bowls. Top with green onions and sesame seeds and serve immediately.