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-stick pan.

 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
 package instructions--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: <https://thekoreanvegan.com/rabokki/>

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