ステーキ（ねぎソースの鶏もも肉ステーキ）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 20minutes
Rappokki ｜ Recipe transcription of Nick of Gyoniso from Nick of Gyoniso
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Ingredients
- Spicy ramen : 1 bag
- Toppokki : 15 pieces
- Korean Oden or Deep-fried Satsuma : 2 sheets
- cabbage : 1/12 pieces
- Japanese leek : 1/2
- onion : 1/4 piece
- Vermicelli : as you like
- (A) Dasida (Korean soup stock) : 1 tablespoon
- (A) Soy sauce : 1 tablespoon
- (A) starch syrup or sugar : 1 tablespoon
- (A) Gochujang : 1 tablespoon
- (A) Water : 900cc
Time required
30minutes
Procedure
-
1)
Preparation of materials
01:33
Pour boiling water back into the vermicelli.
Cut cabbage into zaku, slice onions, slice long onions diagonally about 1.5 cm, cut oden in half, cut into pieces about 2 cm wide, and put them in a pan. -
2)
Put on fire
03:11
Put the tteokbokki and the returned vermicelli in the pot.
Add all the spicy ramen, powdered soup and (A) and let it blend into the whole, then heat and simmer until it boils. -
3)
Put the noodles
05:04
When it boils, add the noodles and simmer until the noodles come loose.
Point
・ A simple and easy recipe to make "Rappokki", which is a combination of ramen and tteokbokki (toppogi), which is very popular in Korea, with commercially available spicy ramen.
・ Korean vermicelli is recommended because it is stewed, but the amount and type of vermicelli should be adjusted according to your taste.
・ When you rehydrate the vermicelli with hot water, make it firm so that it will be just right when it is boiled later.
・ If you don't have Korean oden (fish paste), you can use chikuwa or fried fish cake instead.
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