Rambokki by RamYum

2 tablespoons Gochujang

1 teaspoon Gochujaru 

1 tablespoon Garlic, minced

1 tablespoon Ginger, minced 

1 white onion, diced

40ml rice vinegar

1 sheet kelp

4 servings noodles of your choice (we like to use flower petal noodles)

1 packet tteok rice cakes, soaked according to instructions

1 large tablespoon toasted sesame seeds

2 large tablespoons caster sugar

1 teaspoon MSG 

1 large tablespoon soy sauce

4 eggs, soft boiled

4 spring onions, thinly sliced

3 large tablespoons kimchi

Coriander, picked

500ml boiling water

Toasted sesame oil

1. Add a splash of sesame oil along with the minced garlic, onion and ginger to a large frying pan, allow to cook for 6 minutes, add the rice vinegar, kelp, gochujang, gochujaru and continue to cook for another 6 minutes, stirring continuously.
2. Add the water and bring to the boil, allow to cook for 10 minutes.
3. Strain the mix and return the broth to the heat.
4. Stir the soy sauce, sugar, two tablespoons of Kimchi and msg through the broth.
5. Add the rice cakes and boil the broth for 8 minutes, once the ricecakes become soft add the cooked noodles.
6. Once combined it is ready to serve! Top with a soft boiled egg, sesame oil, sesame seeds, spring onion and coriander.

Add cheese to reduce the spicy hit!