Chajang Rabokki With Steamed Dumplings

Chajang Rabokki With Steamed Dumplings

Share it:

Preparation

5 minutes

Cook Time

15 minutes

Serves

Ingredients

1 cup Korean rice cakes, or tteok
5 tsp Korean black bean paste, or chunjang
4 tsp Bibigo Hot & Sweet Go-Chu-Jang Sauce
1 tbsp gochugaru
1 tsp sugar
1½ cups bone broth
¼ onion, thinly sliced
1 scallion, thinly sliced
2 clove garlic, minced
1 cup Korean fish cakes, or eomuk, cut into bite-sized pieces
1 pack Bibigo Chicken & Vegetable Steamed Dumplings
1 pack instant noodles

Steamed Dumplings Chicken & Vegetable 6-pack

Find this product in store

If rice cakes are frozen, soak in cold water for 10 minutes to thaw. Skip this step if rice cakes are fresh.
1
Mix together black bean paste, Bibigo Hot & Sweet Go-Chu-Jang Sauce, gochugaru, and sugar together in a small bowl to make the sauce.
2
In a wide, shallow pot, combine the broth with onions, garlic, and whites of the scallions, reserving the green parts for garnish. Bring to a boil. Then add sauce, Bibigo Chicken & Vegetable Steamed Dumplings, rice cakes, and fish cakes. Cook for 2 minutes on medium-high heat.
3
Add the noodles to the pot and continue to boil until noodles are cooked and the dumplings are heated through, about 2-3 minutes.
4
Remove from heat and toss together to make sure everything is coated with sauce. Plate and garnish with the remaining green scallions.
5