Rabokki (Tteokbokki with Ramyeon Noodles and Egg)
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Ingredients
- 350 g tteok (korean rice cakes)
- 2 instant ramyeon noodles (without seasoning sachets)
- 2 tbsp gochujang paste
- 1 tbsp gochugaru (korean chilli flakes)
- 1 tbsp caster sugar
- 2 large eggs
- 2 spring onions, sliced
- 600 ml vegetable stock
Nutrition (per serving)
- Calories
- 497 kcal
- Protein
- 13.2 g
- Carbohydrate
- 79.7 g
- of which sugars
- 7.5 g
- Fat
- 12.4 g
- of which saturates
- 5.1 g
- Fibre
- 3.1 g
- Salt
- 2.64 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice cakes in cold water for 10 minutes if firm, then drain.
- 2
Bring the vegetable stock to the boil in a wide pan and whisk in the gochujang, gochugaru and sugar.
- 3
Add the rice cakes and simmer for 6-7 minutes, stirring often.
- 4
Add the ramyeon noodles and cook for 3-4 minutes until tender.
- 5
Crack in the eggs and poach gently in the sauce for 3-4 minutes until the whites are set.
- 6
Scatter with spring onions and serve hot straight from the pan.
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