Place the vegetables, tempura crumbs, and boiled egg into a frying pan, and cook. Pour in 1cm of water and add the Korean dashida.
Once it starts to bubble, add the gochujang.
Add ra-kbokki type dried noodles to the pot. If you need to use a substitute since it's difficult to get a hold of, use a spicy ramen.
Taste at this point. If it is not sweet enough, add ketchup or mizuame, or cider. If you want it to be more spicy, adjust the amount of Korean red chili pepper and gochujang.
Once the taste is set, Top with a slice of cheese to finish~! If you simmer it for too long, the tteok (mochi) will become too soft.
Story Behind this Recipe
I remade the ra-kbokki taste that I eat often in Shin Okubo, Tokyo.
This dish really uses Korean fish paste products. Since it's diffcult to get a hold of these fish paste products, I made a shortcut and simply a Japanese fish paste product called chigiri-ten. I actually prefer these! You can add ketchup, mizuame (or cider) as a hidden flavor.