Rabokki – Ramen & Tteokbokki

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Rabokki is a Korean dish that brings together the chewy goodness of tteokbokki (spicy rice cakes) and the savory flavors of ramen noodles. The rice cakes and ramen are cooked in a gochujang (red pepper paste) sauce that tastes spicy, sweet, and umami.

You can add a variety of different toppings such as dumplings, cheese, fried seaweed rolls and more to your rabokki recipe. The options are endless and can be catered to your own taste. If you love spicy food, I recommend you to try this delicious Korean street food classic!

What is Rabokki?

Rabokki typically includes tteok (Korean rice cakes), ramen noodles, a spicy sauce made with gochujang (Korean red pepper paste), and other seasonings such as garlic, gochugaru (Korean red pepper flakes), soy sauce, and sugar. It’s often cooked with vegetables like cabbage and garnished with scallions, sesame seeds, and boiled eggs. Rabokki can be made with varying levels of spiciness to suit individual tastes.

In the streets of Korea, tteukbokki (spicy rice cakes) is sold everywhere. This popular street snack has been so popular, people of all ages get it for a snack. Adding instant ramyeon to the tteukbokki sauce is nothing new, but is a great delicious combination.

Ingredients you need for your rabokki:

Rabokki

• 4.5 cups of anchovy broth – Anchovy broth consists of (anchovies, kombu, radish, onion, dried shrimp). The broth can be substituted with veggie, beef or chicken broth
• 1/4 cup kimchi
• 1.5 cup rice cakes
• 1 cup sliced cabbage
• 1 cup sliced fish cakes (3 sheets) – Korean fish cakes, known as eomuk or odeng, are often added to Rabokki. They are made from fish paste and have a chewy texture that complements the rice cakes and noodles. You can find fish cakes in Korean or Asian grocery stores and slice them into thin pieces before adding them to the dish.
• 1 pack of instant ramen

Rabokki Sauce

• 2 tablespoon gochugaru (red pepper powder)
• 1 tablespoon soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon black pepper
• 1-2 tablespoon gochujang (red pepper paste), add 2 tablespoons of gochujang if you like more spicy
• 1 tablespoon sugar
• 1/2 tablespoon honey
• 1 teaspoon fish sauce
• 2 tablespoon water

Garnish

• 2 boiled eggs (garnish) – optional but highly recommended
• 1 green onion, sliced (garnish)
• Sesame Seeds: Sesame seeds are a popular garnish in Korean cuisine, and they add a nutty flavor and crunch to Rabokki. You can sprinkle toasted sesame seeds on top of your Rabokki just before serving to enhance the overall taste and appearance of the dish.

What other additional toppings can I add to my Rabokki?

Rabokki is a versatile dish that can be customized with a variety of toppings to suit your taste preferences. Here are some popular toppings that you can add to your Rabokki:

• Boiled Eggs: Adding halved or sliced boiled eggs to Rabokki adds a delicious richness and creaminess to the dish. You can use hard-boiled eggs or soft-boiled eggs, depending on your preference. I prefer soft-boiled eggs because the soft yolk makes the sauce extra creamy.

• Dumplings: Cooked dumplings are added to the rabokki sauce for extra savoriness. The dumpling gets coated in the rabokki spicy sauce and it’s a perfect match.

• Vegetables: Various vegetables can be added to Rabokki to add crunch, freshness, and nutrition. Common options include cabbage, carrots, bell peppers, onions, and spinach. You can slice or julienne the vegetables and add them to the dish while it’s cooking to soften them slightly.

• Cheese: Yes, cheese! Some people like to add slices or shreds of cheese to their Rabokki to add a creamy, melty texture and flavor. Mozzarella or cheddar cheese are commonly used, and you can sprinkle them on top of the dish just before serving to let them melt. This also helps makes the sauce less spicy and more creamy.

How To Make Rabokki:

Prepare Ingredients

Step 1: Start by soaking the tteok (Korean rice cakes) in cold water for about 10 minutes to soften them. Drain and set aside. Next, chop the cabbage into thin slices, chop the green onions, slice fish cakes, cut kimchi in smaller pieces and boil eggs (if using). Mince garlic and set aside. Keep all the ingredients ready for cooking.

Cook Anchovy Broth

Step 2: Place anchovy packet (dashi broth or chicken broth works great too!) in a large pot or deep skillet with 4.5 cups of water. Boil the broth by using an anchovy packet on medium heat. Boil the broth for 10 minutes while preparing the Ingredients. Take out anchovy packet after boiling for 10 minutes.

Rabokki Sauce

Step 3: Make rabokki sauce by mixing 2 tablespoon gochugaru, 1 tablespoon soy sauce, 2 garlic cloves, minced, 1/2 teaspoon black pepper, 1-2 tablespoon gochujang (red pepper paste), 2 tablespoons of gochujang, 1 tablespoon sugar, 1/2 tablespoon honey, 1 teaspoon fish sauce, 2 tablespoon water. Mix until well combined.

Cook Rabokki

Step 4: Make sure the anchovy broth is still boiling. When it’s boiling, add the rabokki sauce to the anchovy broth. Next, add your sliced fish cakes, rice cakes, kimchi, and sliced cabbage. Cook for 5-8 minutes or until rice cakes become soft.

Step 5. Add instant ramen to the pan and the rabokki is done when the ramen is done cooking.

Step 6. Garnish with sliced green onions, sesame seeds and boiled (or soft-boiled) eggs! Hope you enjoy!

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