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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Rabokki   
    Categories: Korean   
         Yield: 4 Servings   
      
         8 oz Tube shaped rice cakes; up   
              - to 10 oz; frozen,   
              - but fresh is better   
         2 tb Sesame oil; up to 3 tb   
       1/4    Red onion; sliced   
       1/2 c  Dried shiitake mushrooms   
         1    Carrot; thinly sliced   
       1/2 c  Broccoli   
         3 cl Garlic; up to 4 cl, minced   
       1/2    Korean squash or zucchini;   
              - chopped   
         1 ts Salt   
         1 tb Korean chili flakes   
              - ("gochugaru")   
         1 tb Soy sauce   
         2 tb Gochujang   
         1 tb Maple syrup   
         1 c  Water or mushroom dashi;   
              - up to 2 c   
         1    Green onion; sliced   
      
     "Rabokki"is what happens when you mix tteokbokki with ramen noodles.   
     So, if you like tteokbokki (which most people do) and you like ramen   
     noodles (I mean... who doesn't like ramen noodles?), you will love   
     Rabokki.   
      
     Marinate rice cakes in 1 tb of sesame oil, a pinch of salt, and   
     pepper.   
      
     Marinate mushrooms with 1 ts of sesame oil, 1 ts of soy sauce, and a   
     pinch of salt.   
      
     Make sauce in advance by mixing together 1 tb gochugaru, 2 tb   
     gochujang, 1 tb soy sauce, and 1 tb maple syrup.   
      
     Add 1 tb of extra virgin olive oil over medium high heat in a   
     non-stickpan.   
      
     Add onions and mushrooms and cook until they start to brown. Add   
     garlic.   
      
     Add all remaining veggies and cook until they just start to get   
     soft. Season with salt.   
      
     Add rice cakes and sauce. Stir together until all veggies and rice   
     cakes are evenly coated with sauce. Add 1 cup of mushroom broth (or   
     water). Cook on low heat until sauce becomes thick and rice cakes are   
     soft.   
      
     While rice cakes are cooking, cook ramen noodles according to   
     packageinstructions--al dente (i.e., don't cook them all the way). Add   
     almost cooked rice noodles to rice cakes and incorporate into sauce.   
     Garnish with sliced green onions. Enjoy!   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:    
      
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