Rabokki

Rabokki

Tags

Vegan
Korean

Cook

Ingredients

  • 1 packet rice cakes
  • 2 packets ramen
  • 2-3 tbsp sesame oil
  • ½ red onion sliced
  • ½ cup shiitake mushrooms
  • 2 carrots thinly sliced
  • 1 cup broccoli
  • 6 cloves garlic minced
  • 1 courgette, sliced
  • 4 dried shiitake mushrooms
  • Pak choi
  • 1 tsp salt
  • 1 tbsp gochugaru
  • 1 tbsp soy sauce
  • 2 tbsp gochujang
  • 1 tbsp maple syrup
  • 1-2 cups water or mushroom dashi
  • 1 spring onion, sliced

Steps

  1. Marinate rice cakes in 1 tbsp of sesame oil, a pinch of salt, and pepper.
  2. Marinate mushrooms with 1 tsp of sesame oil, 1 tsp of soy sauce, and a pinch of salt.
  3. Cover the dried mushrooms in a cup of boiling water and cover so they submerge.
  4. Make sauce by mixing 1 tbsp gochugaru, 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tbsp maple syrup.
  5. Add 1 tbsp of olive oil over medium high heat in a non-stickpan.
  6. Add onions and carrot and cook until they start to brown. Add garlic.
  7. Add remaining veggies and cook until they just start to get soft. Season with salt.
  8. Add rice cakes and sauce then stir until evenly coated.
  9. Remove dried mushrooms from stock and squeeze them out.
  10. Add mushroom stock (ignore the last grainy bits) Cook on low heat until sauce becomes thick and rice cakes are soft.
  11. While rice cakes are cooking, cook ramen noodles for one minute less than packet instructions.
  12. Drain the noodles and add to the rice cakes and stir into the sauce. Garnish with spring onions.