24, Dec 2023
Spicy & Sweet Jjajang Ramyeon Rabokki





Spicy & Sweet Jjajang Ramyeon Rabokki

Recipe for Jjajang Ramyeon Rabokki with Rice Cakes and Glass Noodles

Spicy & Sweet Jjajang Ramyeon Rabokki

Indulge in a delightful fusion of Jjajang Ramyeon, chewy rice cakes, and slippery glass noodles, creating a hearty and flavorful Rabokki. This dish gets its spicy kick from gochujang and fine chili powder, beautifully complemented by the rich, savory essence of Jjajang Ramyeon. It’s the perfect antidote to any lingering food fatigue from holiday preparations, offering a vibrant and satisfying meal. The noodles and rice cakes absorb the flavorful sauce wonderfully, making every bite a burst of deliciousness. Follow this easy recipe to create a crowd-pleasing favorite!

Recipe Info

  • Category : Noodles & Dumplings
  • Ingredient Category : Processed foods
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Difficulty : Beginner

Ingredients

  • 50g Dried Glass Noodles
  • 200g Tteokbokki Rice Cakes
  • 1 packet Jjajang Ramyeon (Black Bean Noodle Instant Ramen)
  • 3 sheets Fish Cakes (cut into strips)
  • 2 Hard-boiled Eggs (peeled)
  • 1/2 Onion (sliced)
  • 1 stalk Green Onion (thin variety, sliced diagonally)
  • 3.5 cups Water (approx. 700ml)
  • 1 Tbsp Gochujang (Korean Chili Paste)
  • 1 Tbsp Fine Gochugaru (Korean Chili Powder)
  • 1 Tbsp Oligodang (Korean Corn Syrup or similar sweetener)

Cooking Instructions

Step 1

First, soak the 50g of dried glass noodles in water for at least 30 minutes until they become soft and pliable. Soaking them beforehand ensures they retain a pleasant chewy texture during cooking.

Step 1

Step 2

Peel and thinly slice half an onion. Wash and diagonally slice one stalk of green onion into about 3cm pieces. Cut the 3 sheets of fish cakes lengthwise in half, then slice them into strips similar in thickness to the tteokbokki rice cakes.

Step 2

Step 3

Now, let’s begin preparing the Rabokki base. Open the packet of Jjajang Ramyeon and add the dried vegetable/garnish soup mix to the pot first. This is an important step for building flavor.

Step 3

Step 4

Lightly rinse the 200g of tteokbokki rice cakes under cold running water to remove any dust or impurities, then add them to the pot. Avoid rinsing for too long, as this can make them overly sticky.

Step 4

Step 5

Pour 3.5 cups (approximately 700ml) of water into the pot. This amount is suitable, considering the water will reduce as the rice cakes and noodles cook.

Step 5

Step 6

Add 1 tablespoon of gochujang for spice, 1 tablespoon of fine gochugaru for heat, and 1 tablespoon of oligodang for a touch of sweetness. Stir everything together until the seasonings are well combined. Now, turn on the heat and bring the mixture to a boil.

Step 6

Step 7

Once the liquid is boiling vigorously, add the sliced onion, the white parts of the green onion, and the prepared fish cakes to the pot. Stir well to ensure all ingredients are evenly distributed and begin to cook.

Step 7

Step 8

When the broth returns to a boil, add the soaked glass noodles and the 2 peeled hard-boiled eggs to the pot. Be mindful not to overcook the glass noodles, as they are already softened.

Step 8

Step 9

Finally, add the instant ramen noodles from the Jjajang Ramyeon packet and continue to boil until all components are tender and well incorporated.

Step 9

Step 10

As the ramen noodles soften and begin to separate, add the Jjajang Ramyeon’s black bean paste soup powder. Quickly stir to dissolve the powder completely into the sauce, ensuring there are no clumps. It’s best to lower the heat to medium-low at this stage.

Step 10

Step 11

Add the green parts of the sliced green onions and stir gently. The fresh aroma of the green onions will add a lovely fragrance to the Rabokki.

Step 11

Step 12

Just before turning off the heat, stir in the Jjajang Ramyeon’s oil packet. This final touch will enhance the nutty, savory flavor of the black bean sauce. Your delicious Spicy & Sweet Jjajang Ramyeon Rabokki is now ready to be enjoyed hot!

Step 12



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