Rabokki

Serves 3

Time: 30 minutes

Ingredients

Base:

• 3 cups reduced salt chicken stock
• 1 cup water
• 3 Tbsp gochujang 
• 1 Tbsp gochugaru
• 2 Tbsp soy sauce
• 1 pack (2g) stevia (or 1 tbsp sugar)

Main:

• 1 pack instant ramen 
• 16 pieces Korean rice cake, separated, soak in warm water for 10 minutes
• 2 sheets Korean fish cakes, rinsed under hot running water for 1 minute, chopped into small rectangular pieces
• 3 wombok leaves, chopped into small pieces
• 1/2 small onion, thinly sliced
• 2 frozen Korean dumplings
• 2 hard boiled eggs, halved

Garnish

• 1 stalk green onion
• 1 slice of cheese

Method

1. In a shallow pot, put stock and water, gochujang, gochugaru, soy sauce and stevia into it. Bring it to a boil. 
2. Once the broth is boiling, reduce heat to medium low and add the rest of the ingredients in, stirring occaisionally.
3. Garnish and serve! 

Recipe taken from https://mykoreankitchen.com/rabokki/ & https://seonkyounglongest.com/rabokki/

Japchae

Serves: 3

Time: 40 minutes

Ingredients

• 250g Sweet potato noodles
• 250g bulgogi marinated beef

Vegetables:

• 1 egg, lightly beaten
• 1/4 medium size onion, thinly sliced
• 1 bell pepper, julienne
• 1/2 carrot, julienne
• half a bag (250g?) of spinach
• salt and vegetable oil

Sauce:

• 1/4 cup soy sauce
• 1/8 cup sugar 
• 1 tbsp sesame oil
• black pepper

Method

1. Heat a large pan over medium-low heat. Add oil, swirl to coat. Add beaten eggs so that it covers the surface in a thin layer. Cook until it's just set, about 2-3 minutes, then flip over and cook for another minute. Slip omelet onto a plate and let cool.
2. Heat the same pan over medium-high leat. Add oil and then the onion, capsicum and carrots. Season with salt and sauté until softened. Remove it from pan onto a plate/bowl where you will mix the whole japchae in.
3. Add more oil and cook the marinated beef until it is cooked through and all moisture has evaporated. Add it to the japchae bowl. 
4. Bring a large pot of water to boil, adding generous amount of salt. Add the spinach, and cook for about 10 seconds. Move it to ice water immediately, squeezing out the water and setting aside with the other veggies.
5. In the same water, cook the noodles according to package directions, around 6-10 minutes.
6. While the noodles are cooking, whisk the ingredients for the sauce in a small bowl and set aside. Slice cooled egg into thin ribbons and set aside too.
7. Drain the cooked noodles and cut them if needed.
8. Pour 2/3 of the sauce into the noodles and gently mix until the sauce is mixed in. Add the noodles to the japchae bowl and toss to combine everything. Taste to see if the other 1/3 of the sauce should be mixed in.
9. Serve!

Recipe from https://seonkyounglongest.com/japchae/

Sushi Rice

Time: 2 hours
Serves: 2.5? 

Ingredients

• 360ml Japanese Rice (2 rice cooker cups)

Vinegar:

• 3.5 tbsp rice vinegar
• 1.5 tbsp sugar
• 1 tsp salt

Method

1. Wash the rice until the water is no longer white
2. Fill up the pot with water until just under the 2 cups, leave for 30-60mins, then put in rice cooker to cook.
3. To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring to a boil, until the sugars have dissolved. Set aside to let cool.
4. When the rice is cooked, moisten a big bowl with water so the rice doesn't stick. Transfer the rice to the bowl and spread evenly so the rice can cool faster.
5. While it's hot, pour sushi vinegar over the rice.
6. With a rice paddle, slice the rice at 45 degree angle, to seperate rice grains instead of mixing. Do it near a fan so the rice will cool and not get mushy. 
7. Gently flip the rice in between slices until the rice is cooled.
8. Put a damp towel over the bowl until ready to use. 

Recipe from: https://www.justonecookbook.com/sushi-rice/