INSTANT NOODLES WITH SPICY RICE CAKES AND FISH CAKES (Ra-bokki) | Recipes | Judy Joo

Ingredients

• 2–3 large eggs, hard-boiled, peeled and halved or quartered lengthways
• Handful of spring onions, thinly sliced on an angle, to serve
• 15 large dried anchovies (myulchi), head and gutted
• 1 (10 cm/4 in long) piece dried kelp (dashima)
• 2 carrots, thinly sliced on an angle
• 1 onion, thinly sliced
• 2 cloves garlic, grated or finely chopped
• 35 g (11⁄4 oz) gochujang (Korean chilli paste)
• 2 tbsp sugar
• 1 tbsp gochugaru (Korean chilli flakes)
• 1 tbsp soy sauce
• 300 g (101⁄2 oz) chopped Chinese or Korean cabbage
• 1 pack instant ramyun/ramen noodles, seasoning pack discarded
• 450 g (1 lb) 5 cm (2 in) long cylindrical rice cakes (dduk), soaked in cold water for 15–30 minutes and then drained
• 200 g (7 oz) fish cake sheets (eomuk), cut into triangular pieces about 7.5 cm (3 in) long
• 2 tsp toasted sesame oil
• 1 tbsp roasted sesame seeds