Rabokki

Ingredients

• gochujang
• gochuccarro (the flakes)
• rice cakes
• sugar
• water
• garlic
• ramen
• suggested things to add
• onions
• carrots
• dumplings
• odeng
• cabbage leaves
• green onions
• hard boiled egg
• etc.

Directions

1. Get a frying pan or a pan large enough to have at least an inch of water in it
2. Fill it up to about 1 inch water
3. Add 4xs more gochujang than you do sugar (ie: 4tbs gochujang and 1 tbs sugar)
4. Add as much gochucarro as you want
5. Add as much garlic as you want, probably not too much
6. Put fire on low heat and stir until it dissolves (may need med heat for it to dissolve)
7. Chop up the vegetables you want and other suggested things and dump it all into the pan
8. Keep stirring once all dissolved, add another inch of water and put in med heat
9. When heated and bubbling, add the ramen and the soup base in and stir
10. While cooking the ramen, add in the rice cakes as well
11. Keep adding water as needed (it evaporates pretty fast)
12. When the rice cakes and ramen noodles are cooked all the way, taste test to see if the sauce is too watery or not
13. If it is too watery, just keep cooking and stirring at med heat until needed

Also I've heard that if you boil dried anchovies and use that water to cook the rice cakes and use it as the water base, it tastes better, but I haven't tried it yet.