Tteokbokki + Fire Ramen = Fire Rabokki
2 people
2 people
Sauce Ingredients
  1. Mix the sauce ingredients together and set aside.
  2. Get the sideline ingredients ready. Slice the onions, large green onions, peppers and cabbage. Cut the fish cakes into triangles. Hard boiled eggs are a must for tteokbokki – get the eggs ready (boil for about 10 minutes).
  3. Place the sauce in a medium sized pan and heat over medium heat for about 1-2 minutes. This will intensify the flavors of the sauce.
  4. Add in 500 ml (2 cups) of water into the sauce. Begin to place in the other ingredients from step 2. Place the cabbage in first and stack in the other ingredients – except the hard boiled eggs.
  5. As the sauce broth begins to simmer, add in the ramen noodles. (My photos show these being added slightly late – should add in a bit early). Tip: If the broth reduces too quickly and becomes too sticky before all the ingredients are cooked through, add more water in intervals of 1/4 cup. As the tteokbokki stirfries the sauce my begin to reduce again but do not fret.
  6. Top with hard boiled egg, some kimmari (fried seaweed wrapped rice – optional), and the flakes from the instant ramen bag (forgot to add these for the photo).