On hot days, your appetite might not be as strong as usual, but sometimes stress makes you crave spicy food.

Every time that happens, I used to make rabokki at home, and it tastes just as good as what you'd find at a snack bar, so I wanted to share the recipe.

First, prepare 200g of tteokbokki rice cakes and rinse them lightly under running water.

If the rice cakes have been stored in the fridge, soaking them in water for a bit will make them softer when cooked.

Cut 3 pieces of fish cake into bite-sized pieces, and boil 2 eggs in advance, then peel them and set aside.

Chop 200g of cabbage into large pieces and soak it in water mixed with vinegar for about 10 minutes, then rinse it well.

Adding cabbage, which is known to be good for you, will soften the spiciness of the rabokki and add texture. Prepare 1 green onion by slicing it diagonally.

Usually, people add ramen directly into the rabokki broth, but doing so can make the broth too thick due to the starch.

If you don't want that, cook the ramen in a separate pot until it's about 70-80% done, then drain it.

Since you'll be boiling it again at the end, it's important not to overcook it.

Now, let's make the seasoning. In a wok or large pan, heat 1 tablespoon of cooking oil and add 1 packet of ramen seasoning, 2 tablespoons of red pepper powder, and 2 tablespoons of gochujang, then sauté over low heat.

This will enhance the flavor of the red pepper powder and deepen the seasoning.

After sautéing the seasoning, pour in 500ml of water and add 1 tablespoon of sugar. Once the broth starts to boil, add the cabbage first and let it simmer.

Then add the rice cakes, and when they start to soften, add the fish cakes.

As the fish cakes absorb the seasoning and cook, add the boiled eggs as well.

The eggs will become even tastier as they soak up the rabokki broth. In the final step, add the pre-cooked ramen and green onion, mixing everything well.

If you taste it and find it lacking in seasoning, you can add a bit of soy sauce, and if you like it sweeter, adding about 1 tablespoon of oligosaccharide is a good idea.

I didn't add soy sauce, just a little more oligosaccharide to enhance the mild sweetness.

The finished rabokki is the best comfort food, allowing you to enjoy the chewy texture of the rice cakes and the bouncy texture of the ramen at the same time.

The spicy-sweet seasoning combined with fish cakes, eggs, and cabbage makes it a satisfying meal.

No matter how hot it gets, enjoying it with a cool drink will help you forget the heat for a while.

If you have rice cakes and ramen at home, try making this simple dish today. You'll end up with a bowl that rivals your favorite snack bar.