"Tteokbokki"(떡볶이),also known as "Topokki", is a popular Korean snack food which is commonly purchased from street vendors or snack stores. There are many kinds of Tteokbokki, today, I am going to introduce the " Rabokki/라볶이/拉面辣炒年糕", is a combination of tteokbokki and ramyeon....
”Tteokbokki“(떡볶이),也可称为“ Topokki”， 是韩国非常普遍的一种街边或小食店的小食。有各种不同种类的炒年糕，今天，我要介绍的是“ Rabokki/라볶이/拉面炒年糕“， 是年糕和拉面的组合。。。
The original tteokbokki was a stir-fried dish consisting of garaetteok (가래떡, cylinder-shaped tteok) combined with a variety of ingredients, such as beef, mung bean sprouts, green onions, shiitake mushrooms, carrots, and onions, and seasoned with soy sauce.
Following the Korean War a new type of tteokbokki became very popular. While the older version was a savory dish, this latter type was much spicier, and quickly became more popular than the older traditional dish. In addition to traditional ingredients, this tteokbokki used gochujang, a fermented, spicy paste made from chilli peppers, along with fish cakes. Other ingredients added to tteokbokki include boiled eggs, pan-fried mandu (Korean dumplings), sausages, ramyeon (which then becomes rabokki/labokki 라볶이), a variety of fried vegetables, and cheese. These days, many kinds of tteokbokki are popular such as seafood tteokbokki(해물 떡볶이) or rice tteokbokki(쌀떡볶이
Due to the constant popularity of tteokbokki, many kinds of tteokbokki have been invented. Just like other types of popular food, tteokbokki went through various fusions. For example, tteokbokki with pork cutlet is a combination of traditional tteokbokki with pork cutlet sauce and meat. There's also another type called "Shanghai Topokki" which replaced traditional red pepper sauce with the famous Chinese oyster sauce. Also, one of the famous fusions of tteokbokki among Koreans is rabokki. This is a combination of tteokbokki and ramyeon(Korean version of ramen). For busy people, tteokbokki are also sold in skewers called “Teok kkochi”. “Tteok kkochi" is mostly fried rather than boiled and the sauce is slightly different as well. There are much more different fusions tteokbokki out there such as curry tteokbokki, seafood tteokbokki, tteokbokki pasta, cheese tteokbokki, chicken tteokbokki, etc
Sindang-dong in Seoul, where tteokbokki was first sold, is still very famous for the dish currently.
( source : wikipedia)
Prepared boiled eggs...
Finally, add in the ramyeon...
cylinder-shaped tteok 100 g
ramyeon 100 g
cabbages 100 g
carrots 50 g
fish cakes 80 g
boiled eggs 4 ( They are 4 members in my family )
broth 3 1/2 - 4 cups ( use 8 pieces of dried anchovies & 10 x 10 cm kelp,onion)
sliced cheese 2 pieces
Korean red pepper paste 20 g
red pepper powder 5 g
corn syrup 20 g
ramyeon sauce 1/2 Tsp ( optional )
a pinch of pepper
( you may add in soy bean sauce or salt, if you think it is not salty enough)
1. To prepare the broth, boil 8 pieces of dried anchovies,onion and one piece of kelp and 4 cups of water in a pot. Boil it on medium heat for about 8 minutes, remove the dried anchovies and kelp, keep the onion.
2. Mix all the ingredients for the sauce in a mixing bowl.
3. Slice the cabbages, carrots and fish cakes.
4. Blanch the cylinder-shaped tteok in the hot water ,and remove from the water promptly.
5. When the broth is boiling, add in the sliced cabbages, carrots , fish cakes and the sauce. Keep on boiling...and use a spoon to slightly stir the sauce and to mix well with the broth.
6.When the vegetables is half-cooked, add in the cylinder-shaped tteok, boil until turn soft and absorb the sauce thoroughly.
7. Finally, add in the ramyeon, keep on boiling, until the ramyeon is cooked.
8. When serve, place sliced cheese on top of the " Rabokki", the taste will be much better.( is optional, it depends on your taste).
(p/s: you can either add in the boiled eggs to cook with other ingredients while you are cooking this dish or just place on top of the rabokki when you serve)