Sort ingredients
canyon6361
QR Code
Listen
Pdf
In a wide saucepan, bring the water and dried kelp and boil for 10-15 minutes to start the broth. If you don't want to add kelp, simply bring the water to a boil.
Meanwhile, thaw the rice cakes if needed.
In a bowl, combine the gochujang, tamari, minced garlic, msg/mushroom broth powder, oliosaccaride/brown sugar, and toasted sesame oil. Stir to make a paste.
Once the broth has boiled for 10-15 minutes, remove the kelp, then add the thawed rice cakes, sauce paste, and stir to dissolve the sauce. Cook for 10 minutes until the rice cakes are tender and nearly cooked through.
Add the green onion, sliced fried tofu, and a ramen cake if you're making rabokki, and stir to heat through, another 2-3 minutes. The rice cakes should be tender and cooked through, and the sauce thickened.
Serve with shredded cabbage and toasted sesame seeds on top!