Rabokki

I saw this recipe through cuisine paradise blog. I find it very creative to mix with rice cakes and ramen together. So today I try it out and I feel is so refreshing as if you are eating half salad and half main course. Why do I say that? Is because in this recipe, carrot and japanese cucumber is use as topping. So below is my modified verison..

Serves: 2 person

Ingredients:-
2 serving size of ramen - blanched and cool down with cold water.
1 serving size of Korean rice cakes - rise with cold water.
2 hardboiled eggs - shell removed
2 pieces of korean fish cakes
1 ikan bilies stock cude
1 stalk of spring onions - cut into sections
1/2 of wong bok
2 tablespoon of gochujang
1 clove of garlic - minced
150ml of water

Garnish:-
1/2 medium size carrot - thinly shred
1 japanese cucumber - thinly shred
2 chilli padi - chopped
Dash of roasted white sesame seed
Some chopped spring onions
Sesame oil to taste

Method:

1. Boil water in happy call pan.
2. Add in fish cakes till soften and set aside to cool down.
3. Add in minced garlic and cook till fragant. Next, add in ikan bilies stock cudes. Dissolve well.
4. Add in rice cakes and boil for two mins. While waiting for the rice cakes, you can cut fish cakes into recetangle pieces.
5. Add in wong bok, spring onions, ramen and fish cakes and simmer for 1 min.
6. Add in gochujang and mix well. Continue to simmer on low heat till rice cakes and ramen are soften.
7. Switch off stove and dizzle with sesame oil. Serve rabokki into serving portion. Top with carrot, japanese cucumber, chillies and chopped spring onions. 
8. Lastly garnish with roasted white sesame seed and hard boiled eggs.