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.

Browse all recipes

Social media

@judyjoochef Instagram profile imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

#JudyJoo #JudyJooChef #Chowhound #PizzaLove #NYCPizza #TwoBootsPizza #GuiltyPleasures #FastFoodFaves #WomenInFood #ComfortFood #FoodFeature2 days ago via Instagram
@judyjoochef Instagram profile imageThe first in my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Small but mighty 🔥💛
Fridge essential alert 🚨

Sweet, spicy, and done in a flash — this quick pickled radish gives you the fiery kick of red kimchi with the tangy crunch of classic pickled radish. 

Julienned for speed. Addictive by nature. 

Put it on rice, fold it into wraps…or eat it straight from the jar (we won’t judge 😉).  

Scroll down for the recipe — and save this fridge hero for later! 💛

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Ingredients:
175g (6oz) mu (Korean radish) or daikon radish, peeled and julienned 
1 1/2 tbsp rice or distilled white vinegar 
1 1/2 tbsp caster (superfine) sugar 
2 tsp gochugaru (Korean chilli flakes)
1 small garlic clove, grated 
1 spring onion (scallion), thinly sliced 
1 tsp sea or kosher salt 
Roasted sesame seeds (to serve)

Method:
In a large bowl, stir together all the ingredients until the radish is evenly coated in the sauce and the sugar dissolves. Sprinkle with sesame seeds and then serve immediately or cover and chill until ready to eat.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #QuickPickles #PickledRadish #Musaengchae #KoreanPickles #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza4 days ago via Instagram
@judyjoochef Instagram profile imageWhen the former Prime Minister Rishi Sunak @rishisunakmp gives you a shoutout… 😳

A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

#JudyJoo #KoreanFood #BritishKorean #FusionFood #10DowningStreet #AsianLeadershipConference #WomenInFood #CulturalCuisine #ChefLife5 days ago via Instagram
@judyjoochef Instagram profile imageEvery time I see a Seoul Bird stand in full swing, I’m overwhelmed with gratitude — and our spot at Tottenham Hotspur Stadium was no exception. Serving up Korean fried chicken to thousands of hungry fans during the Beyoncé concert? A total “pinch me” moment. 🍗🐝✨

I used to hide my school lunches in embarrassment, hoping no one would catch a whiff of kimchi. Now? Those same flavors are center stage — devoured by the BeyHive in one of London’s most iconic arenas.

Huge thanks to the incredible @tottenhamhotspurstadium team led by @regionallondonchef and every fan who came hungry — from the stands to Club Renaissance. 💛

And of course, to the unstoppable @seoulbirduk crew and the amazing @chefandrewhales — thank you for bringing the flavor and the Seoul every single day.

#SeoulBirdUK #JudyJoo #JudyJooChef #TottenhamHotspurStadium #Beyonce #BeyHive #KoreanFriedChicken #KoreanSoulFood #StadiumEats #KoreanFood #ChefLife #WomenInFood #FullCircleMoment #Korea #LondonEats1 week ago via Instagram
Loading