INSTANT NOODLES WITH SPICY RICE CAKES AND FISH CAKES (Ra-bokki)

Ra-bokki is a combination of ramyun (Korean for ramen noodles) and dduk bokki, spicy-sweet and saucy stir-fried rice cakes, two of the most famous and popular Korean street foods. Together, they’re like a little bit of dirty naughty eating for me, which I love. You can use any brand of ramyun/ ramen noodles, but I’m partial to Shin Ramyun.

Ingredients

Serves 4–6

  • 2–3 large eggs, hard-boiled, peeled and halved or quartered lengthways
  • Handful of spring onions, thinly sliced on an angle, to serve
  • 15 large dried anchovies (myulchi), head and gutted
  • 1 (10 cm/4 in long) piece dried kelp (dashima)
  • 2 carrots, thinly sliced on an angle
  • 1 onion, thinly sliced
  • 2 cloves garlic, grated or finely chopped
  • 35 g (11⁄4 oz) gochujang (Korean chilli paste)
  • 2 tbsp sugar
  • 1 tbsp gochugaru (Korean chilli flakes)
  • 1 tbsp soy sauce
  • 300 g (101⁄2 oz) chopped Chinese or Korean cabbage
  • 1 pack instant ramyun/ramen noodles, seasoning pack discarded
  • 450 g (1 lb) 5 cm (2 in) long cylindrical rice cakes (dduk), soaked in cold water for 15–30 minutes and then drained
  • 200 g (7 oz) fish cake sheets (eomuk), cut into triangular pieces about 7.5 cm (3 in) long
  • 2 tsp toasted sesame oil
  • 1 tbsp roasted sesame seeds

Method

  1. In a medium saucepan, combine the anchovies, kelp and 1.2 litres (5 pints) water and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes. Pass the anchovy stock through a fine mesh sieve into a large, wide, deep frying pan and discard the solids.
  2. Return the stock to a simmer. Add the carrots, onion, garlic, chilli paste, sugar, chilli flakes and soy sauce, stir to combine and simmer for 5 minutes.
  3. Add the cabbage and noodles and simmer for a further 2 minutes, stirring frequently, until the noodles are slightly softened.
  4. Add the rice cakes and fish cakes and cook for a further 5 minutes, stirring occasionally, until the noodles are just tender and the sauce has thickened slightly.
  5. Drizzle with the sesame oil, sprinkle with the sesame seeds and nestle the eggs in the sauce. Serve immediately, topped with the spring onions.

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Social media

@judyjoochef Instagram profile imageIn my latest Q&A, I share how I choose what to order at new restaurants and my top tip for finding the best places to eat in a new city. 

When trying a new place, I aim to try something I’ve never had before, often asking for the house specialty or signature dish. Being a big fan of seafood, I usually lean towards pescatarian dishes.

To discover great dining spots in a new city, my advice is to ask the locals, such as your taxi driver, where they would go to eat. When in Rome, do as Romans do! Be a local! (Do not eat at McDonalds in Paris!)
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#JudyJoo #FoodTips #Seafood #LocalDining #ChefLife #Foodie #EatLikeALocal #CulinaryTips #FoodLovers #RestaurantTips5 days ago via Instagram
@judyjoochef Instagram profile imageThank you @brokenpalate and @lainedoss for the feature! From a career in finance to following my passion in the culinary world, it’s been a transformative journey. I never thought it would lead to where I am now, but here I am!

This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

It’s a story of change, creativity, and the love of food that has shaped my life. Check out the full article to learn more about my slightly random path into the culinary world. Link in bio!

#JudyJoo #CulinaryJourney #SeoulBird #KoreanFriedChicken #FoodCulture #NYCEats #ChefLife #FromFinanceToFood1 week ago via Instagram
@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

Thanks for the feature @goodfoodeveryday !  Check out their website (or mine) for the full recipe. •
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#JudyJoo #Kalbi #FamilyMeals #BBCGoodFood #BBC #KoreanCuisine #SharedDining #CulinaryHeritage #FoodieFeature #ChefLife #InstaFood #CommunalEating #FoodForThought #GastronomicAdventures #CelebrityChefs #FoodWorld #ChefLife #CookingPassion #CulinaryArt #FoodLovers #CulinaryExcellence #ChefsOfInstagram #Korea #Korean #Koreanfood #KoreanCooking #koreanbbq #koreanfoodmadesimple1 week ago via Instagram
@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

Discover the full recipe and embark on your culinary exploration of Korean flavours at Judyjoo.com - link in bio!
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#JudyJooKitchen #KoreanCooking #KoreanBuffaloWings #KoreanFood #Foodie #FoodLover #FoodPhotography #ChefLife #FoodBlog #Spicy #InstaFood #FoodStagram #FlavourBurst #ComfortFood #FoodPassion #FoodArt #FoodCulture #CookingAtHome #Homemade #RecipeOfTheDay #CrispyWings #FusionCuisine #FoodInspiration #Gourmet #korea #korean #koreanfoodmadesimple2 weeks ago via Instagram
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