Every now and then I get the craving for junk food–Korean junk food. Rather than ordering some rabokki from my local kimbap shack, I decided to make my own while cleaning out my refrigerator in the process. Yeah, it’s more bunsik than street food, but semantics were never my strong point. Rabokki is Ddeokbokki with ramyeon and other goodies. And I threw in the goodies. Check it out.
Street Food at Home: Ultimate Rabokki
October 20, 2011
Ingredients
- Frozen Mandu (Potstickers)
- 1 TBSP Soy Sauce
- 1/4 cup [amazon_link id=”B004R9GFJU” target=”_blank” ]Gochujang[/amazon_link]
- 1 TBS Sugar, 1 TBS [amazon_link id=”B004W71CJU” target=”_blank” ]Gochugaru[/amazon_link], 1 tsp Black Pepper, 1 tsp Salt (on the plate)
- Odeng (Fish Cake)
- Korean Chiles
- 1 thumb Ginger, peeled and minced
- 3 cloves Garlic, minced (not pictured)
- Sausages, sliced
- Carrot, sliced
- Green Onion, sliced
- Leek, cut up
- Cabbage, sliced
- Hardboiled Eggs, peeled and sliced
- Onions, sliced
- Sliced Processed Cheese
- [amazon_link id=”B000LQORDE” target=”_blank” ]Ramyeon[/amazon_link]
- A couple shots of [amazon_link id=”B005HQVU24″ target=”_blank” ]Soju[/amazon_link]
- Ddeokbokki
Instructions
- I tossed everything but the eggs, cheese, and ramyeon noodles in a pot with around two to three cups of water and boiled the crap out of it.
- When the water died down a bit, I added more. You want a smooth sauce that’s not too thick or too watery.
- I then added the noodles and the cheese. The cheese blends into the sauce and smooths it out, like butter in French sauces.
- Finish it off with the eggs.
- Garnish with some toasted sesame seeds.
This is best eaten hot with company–and without white shirts. It’s messy and oh so junky! It won’t win any beauty contests. It also doesn’t keep well, so eat it right away.
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