Go Back
+ servings
ramen and tteokbokki known as rabokki
Print Recipe
5 from 1 vote

Tteokbokki with Ramen (Rabokki)

Tteokbokki known as rice cakes are cooked in a sweet and spicy sauce. Vegetables, fish cakes and instant ramen are added for extra flavor and texture. Serve in a shallow hot dish rice cakes and instant ramyun is cooked in a delicious sweet and spicy sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: korean
Servings: 3 people
Calories: 424kcal
Author: Dana

Ingredients

Rabokki

  • cups anchovy broth can be substituted with veggie, beef, or chicken broth
  • ¼ cup kimchi
  • cup rice cakes
  • 1 cup cabbage sliced
  • 1 cup fish cakes sliced
  • 1 pack instant ramen (don't use flavor packet)

Rabokki Sauce

  • 2 tablespoons red pepper powder gochugaru
  • 1 tablespoon soy sauce
  • ½ tablespoon honey
  • 2 cloves garlic minced
  • ½ teaspoon black pepper
  • 1-2 tablespoon red pepper paste gochujang
  • 1 tablespoon sugar
  • 1 teaspoon fish sauce
  • 2 tablespoons water

Garnish

  • 2 boiled or soft-boiled eggs
  • 1 green onions sliced
  • sesame seeds garnish

Instructions

  • 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.
  • 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.
  • Step 3: Make rabokki sauce by mixing 2 tablespoon gochugaru, 1 tablespoon soy sauce, 2 garlic cloves, minced, ½ teaspoon black pepper, 1-2 tablespoon gochujang (red pepper paste), 2 tablespoons of gochujang, 1 tablespoon sugar, ½ tablespoon honey, 1 teaspoon fish sauce, 2 tablespoon water. Mix until well combined.
  • 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.
  • Add instant ramen to the pan and the rabokki is done when the ramen is done cooking.
  • Garnish with sliced green onions, sesame seeds and boiled (or soft-boiled) eggs! Hope you enjoy!

Video

@cookwithdana

eat this rabokki (ramyun + tteokbokki) the next time you watch a mukbang 😋 full recipe on my ig: cookwithdanaa 💕 #koreanrecipes #mukbang #asianfood

♬ original sound - darcy stokes

Notes

Expert Tips
  • Soak the rice cakes before cooking as this ensures that the center will be soft and not hard. 
  • using anchovy, chicken or vegetable broth will make your dish more delicious! The rice cakes will soak in the sauce and changes your tteokbokki game!
  •  

Nutrition

Calories: 424kcal | Carbohydrates: 55g | Protein: 29g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 156mg | Sodium: 2516mg | Potassium: 605mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1640IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 3mg