Rabokki

Ingredients:

1/2 carrot, sliced into strips

1/2 sweet onion, thinly sliced

1/2 lb Korean cylindrical rice cakes (probably about 1/4 of a package)

1 large flat Korean rice cake sheet (odeng, oh mook), cut into squares or rectangles

3 cups water

1 tsp soy sauce

4 Tbsp kochujang (red pepper paste)

1.5 Tbsp sugar

1 package Korean instant ramen noodles (try the Shin Ramen brand), broken into pieces

2 scallions, sliced into 1-inch pieces

Directions:

If the rice cakes or fish cakes are frozen, thaw them in water first.

In a pot or large pan, stir fry the sweet onion and carrots on a little oil for 3-4 minutes over medium-high heat.

Add the rice cakes and fish cakes and water and turn heat to high.

When it starts to boil, bring down to simmer and add soy sauce, kochujang, and sugar.

When the sauce has thickened, add dry instant ramen noodles.

Stir until noodles have cooked, adding a little more water if necessary.

When noodles are cooked through, add scallions and turn off heat

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