Please make the soup first. If you make the soup again, you can make delicious rabokki or tteokbokki without everything. You can use the soup for udon or banquet noodles. Add 4 cups of water and when it boils, add the trimmed anchovies, kelp, and shiitake mushrooms, and after 10 minutes, remove the anchovies and kelp, boil for another 5 minutes, and then remove the shiitake mushrooms. You can take out shiitake mushrooms, cut them into small pieces, and put them in rabokki.

When the soup is ready, add the fine red pepper powder, soy sauce, sugar and starch syrup together and bring to a boil. If you use fine red pepper powder instead of red pepper paste, it tastes like tteokbokki at a snack bar. Pick one tablespoon of red pepper powder to suit your taste.

When it boils, add fish cake, rice cake, and ramen at the same time and boil it.

Add the green onions and onions at the end. Boil it for a while, taste it, and if it's a little bland, you can add more starch syrup or soy sauce. Add or subtract to suit your taste. However, you should take a spoonful of seasoning and cool the soup before watching it. It gets more salty when it cools down.

Boiling rabokki. I wanted to show you how it's boiling, but I gave up. When the ramen is cooked, it's done. It would be nice to prepare boiled eggs in advance, right?

It's sad if you don't eat boiled eggs. I used fine red pepper powder and made the soup again, so it's a very delicious rabokki that's not irritating and dry. As long as the noodles are cooked, you can make the soup and boil it. You can enjoy delicious rabokki at home if you invest 30 minutes. For snacks, tteokbokki and rabokki are the best.