Spicy rice cakes in broth with ramyeon noodles (Rabokki) from Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine (page 392) by Emily "Maangchi" Kim and Martha Rose Shulman

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Notes about this recipe

  • Pandan on July 15, 2024

    I found this excellent! My broth wasn’t bland at all, but I used more like a handful of small anchovies (from a Malaysian market) which gave the broth a lot of flavour. Also added some MSG and sesame oil in the end. Very rich umami flavour! Just the leftovers weren’t that good, as the rice cakes get quite mushy. I only used half the amount of rice cakes, Singaporean fish cake (which looked different than the one in the picture), double the amount of eggs and some egg tofu.

  • Yildiz100 on January 02, 2022

    Not a great version of rabokki. 5 cups of broth was waaaay to much, and I think (though I cant be sure) that this sauce would have been bland even if the broth had been seriously reduced.

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