hello hi everyone! Wesley here. Today we’re diving back into our series dedicated to foods from TV and film with a shot at the Korean street food dish “rabokki,” inspired by the Netflix series “Squid Games.” For those unfamiliar, Tteokbokki in its simplest form features a Korean rice cake or “tteok,” which is then tossed in a quick gochujang and gochugaru sauce for a super quick, sweet and spicy, and carb heavy meal. This dish is commonly found in Korean nightmarket stalls and food booths to be eaten on the go, and here in the states, is also commonly found in Korean BBQ restaurants as a side dish or shared plate. 

It can be elaborated on in endless variations, including additional elements like fish cakes, onions, scallions, hardboiled eggs, kimchi, cabbage, ham, carrots, cheese (that’s a weird one). For our version today though, we’re going with my personal favorite variation, which is a dish that’s colloquially referred to as rabokki, or essentially, tteokbokki with ramen added. Then we’ll be rounding it out with a homemade broth made from anchovy and dried kelp (or, if this is too intimidating for you, I have a handful of slightly simpler options as well). Hope you try it. 

The recipe will be out on October 15th, 2021, so bookmark the recipe here, bookmark the stream here, and pick up the ingredients below if you want to follow along and cook dinner with me.

INGREDIENTS

• 10-12 tteok (korean rice cakes)

• 8 oz (2 bricks) ramen

• 1/2 medium white onion

• 2 green onions

• 4-6 oz (about 2 sheets) fish cake

• 4 eggs

• sesame seed

INGREDIENTS (broth)

• 4 cups water

• 1/2 oz (about 2-3 sheets) dried kelp

• 1/2 cup dried anchovy

INGREDIENTS (sauce)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp gochujang

• 1 tbsp gochugaru

• 1 tbsp brown sugar

• 4 cloves garlic