Rapokki: Spicy noodles with rice dumplings

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 4 - 6

This dish is based on the popular Korean street food tteokbokki—rice dumplings in a spicy sauce with gochujang paste, gochukaru pepper, kombu seaweed, and dried anchovies, which perfectly enhance the flavor and add richness. When tteokbokki is paired with ramen (instant noodles), the result is a delicious rapokki dish, served in deep bowls with halved boiled eggs, green onions, Asian fish cakes, and sesame seeds. Rapokki is a wonderful warming meal in winter and a great way to beat the summer heat. Fans of Asian cuisine will appreciate its flavor and combination of textures.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups dried anchovies (about 30 g)
2 pieces of kombu, 5 cm each.
1 small onion, thinly sliced
1/4 cup light corn syrup
3 tablespoons gochujang paste (Korean hot paste)
2 tablespoons light brown sugar
2 tbsp gochukaru (Korean chili pepper)
1 tbsp. minced garlic (about 2 cloves)
1 tbsp beef broth paste
3 cups tteok (Korean rice cakes; about 500 g)
1 package (80g) of instant noodles, no seasoning packet needed
1 1/2 cups Asian fish cakes, cut into 2.5cm triangles
3 green onions, cut into 2cm pieces.
2 hard-boiled eggs, peeled and halved lengthwise
Toasted sesame seeds, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: seaweed, chili paste, Anchovies, noodles, eggs, sesame

Cooking the dish according to the recipe:

Combine the dried anchovies, kombu, onion, and 4 cups cold water in a large saucepan and bring to a boil. Reduce heat and simmer for 15 minutes, then strain the broth into a larger saucepan (discarding the solids). Bring the broth to a boil, add the corn syrup, gochujang paste, brown sugar, gochukara, garlic, and beef broth, and stir. Add the tteok and bring to a boil. Reduce heat to low and simmer until the broth thickens and reduces by two-thirds, 10 to 15 minutes.
Meanwhile, bring a medium saucepan of water to a boil and cook the instant noodles until very tender, 2-3 minutes. Drain and set the noodles aside.

Once the broth has evaporated, add the fish cakes, noodles, and green onions. Simmer for another 1-2 minutes. Garnish with egg halves and sprinkle with sesame seeds. Serve immediately.

Note

This dish has a thick sauce that coats the tteok (rice dumplings) well. It's a bit runny at first, but it thickens as it sits..

Categories:

recipe / Winter dishes / Main courses / Pasta / Fish and seafood / Eggs and dairy products / / Food Network - recipes / Asian cuisine / Korean cuisine

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