Dinner Bowl #130

 

This is vegan rabokki--i.e., tteokbokki with ramen (recipe from Full of Plants, though I added veggies and used different rice cakes).

I was on a use-it-up quest in 2025. I paused it for a while, and yet I did have some things still around that needed attention. Buried in my freezer, possibly freezer burned, I had some Korean rice cakes.

So I finally decided to make something with them! The recipe I followed directed me to use vegan hot dogs, ramen, and green onions in the spicy broth. I added cabbage, mushrooms, and bell peppers, too. It had kind of a shocking amount of sugar in it--I'm always shocked by how much sugar Korean recipes ask me to add--but curiously, it didn't end up as sweet as I might have thought. That, with the gochujang, is probably what makes this so addictive.

I'm not sure I would make this exactly like this again, but it was undeniably good, and it used those rice cakes I bought who knows when. I still have half a package of them, and I'm not sure what they'll become (maybe some other version of rabokki), but I'm less intimidated by them now. What would you suggest?