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Title: Rabokki
Categories: Korean
Yield: 4 Servings

8 oz Tube shaped rice cakes; up
- to 10 oz; frozen,
- but fresh is better
2 tb Sesame oil; up to 3 tb
1/4 Red onion; sliced
1/2 c Dried shiitake mushrooms
1 Carrot; thinly sliced
1/2 c Broccoli
3 cl Garlic; up to 4 cl, minced
1/2 Korean squash or zucchini;
- chopped
1 ts Salt
1 tb Korean chili flakes
- ("gochugaru")
1 tb Soy sauce
2 tb Gochujang
1 tb Maple syrup
1 c Water or mushroom dashi;
- up to 2 c
1 Green onion; sliced

"Rabokki"is what happens when you mix tteokbokki with ramen noodles.
So, if you like tteokbokki (which most people do) and you like ramen
noodles (I mean... who doesn't like ramen noodles?), you will love
Rabokki.

Marinate rice cakes in 1 tb of sesame oil, a pinch of salt, and
pepper.

Marinate mushrooms with 1 ts of sesame oil, 1 ts of soy sauce, and a
pinch of salt.

Make sauce in advance by mixing together 1 tb gochugaru, 2 tb
gochujang, 1 tb soy sauce, and 1 tb maple syrup.

Add 1 tb of extra virgin olive oil over medium high heat in a
non-stickpan.

Add onions and mushrooms and cook until they start to brown. Add
garlic.

Add all remaining veggies and cook until they just start to get
soft. Season with salt.

Add rice cakes and sauce. Stir together until all veggies and rice
cakes are evenly coated with sauce. Add 1 cup of mushroom broth (or
water). Cook on low heat until sauce becomes thick and rice cakes are
soft.

While rice cakes are cooking, cook ramen noodles according to
packageinstructions--al dente (i.e., don't cook them all the way). Add
almost cooked rice noodles to rice cakes and incorporate into sauce.
Garnish with sliced green onions. Enjoy!

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/rabokki/>

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