Rabokki is a beloved Korean street food that masterfully combines two popular dishes: Tteokbokki (spicy rice cakes) and ramen. As a pro chef with a deep appreciation for Korean cuisine, I'm thrilled to share the wonders of this delightful fusion dish with you.
What is Rabokki?
Rabokki is essentially Tteokbokki with the addition of ramen noodles. Tteokbokki is known for its chewy rice cakes smothered in a spicy and sweet gochujang (Korean red chili paste) sauce. With ramen noodles, Rabokki becomes even more filling and satisfying, offering a delightful mix of textures and flavors that make it a true comfort food.
This dish is a staple in Korean street food culture, often enjoyed by students and young people looking for a quick, affordable, and delicious meal. It's typically served in a bubbling pot, making it perfect for sharing with friends or family.
The combination of the soft rice cakes, the slurpy ramen noodles, and the rich, spicy sauce makes Rabokki a uniquely satisfying experience that you’ll want to return to again and again.
Why You'll Love This Recipe
Comfort Food at Its Best: Rabokki is the epitome of comfort food, with its warm, spicy, and slightly sweet flavors.
Versatile: You can customize Rabokki with a variety of add-ins such as boiled eggs, fish cakes, vegetables, and even cheese.
Quick and Easy: Despite its complex flavors, Rabokki is surprisingly simple and quick to prepare, making it an ideal dish for busy weeknights or a fun weekend treat.
Crowd-Pleaser: Its hearty, satisfying nature makes it a hit at gatherings, ensuring everyone leaves the table happy and full.
Key Ingredients
- Rice cakes (tteok)
- Instant ramen noodles
- Fish cakes
- Gochujang (Korean chili paste)
- Gochugaru (Korean chili flakes)
- Soy sauce
- Vegetables (such as cabbage, carrots, and green onions)
- Dashi (Korean soup stock) or water
- Honey or corn syrup (optional for sweetness)
- Eggs (boiled)
RABOKKI (KOREAN TTEOKBOKKI WITH RAMEN)
Main Ingredients:
- 1 cup Tteok (Korean rice cakes)
- 1 packet Instant ramen noodles
- 1/2 cup Fish cakes, sliced into bite-sized pieces
- 1/2 cup Cabbage, chopped
- 1 Carrot, julienned
- 2 Green onions, cut into 2-inch pieces
- 2 Boiled eggs
Sauce:
- 2 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 2 tablespoons Soy sauce
- 1 tablespoon Sugar
- 1 teaspoon Garlic, minced
- 1 cup Water or Dashi (Korean soup stock)
Optional Ingredients:
- 1 tablespoon Corn syrup or honey (for extra sweetness)
- 1 tablespoon Sesame oil (for added depth of flavor)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 1/2 cup Mozzarella cheese (for a cheesy twist)
- If using refrigerated or frozen rice cakes, soak them in warm water for about 10-15 minutes to soften them.
- Slice the fish cakes into bite-sized pieces. Chop the cabbage and julienne the carrot. Cut the green onions into 2-inch pieces. Boil the eggs, peel them, and set aside.
- In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 teaspoon of minced garlic. Mix well to create a smooth sauce.
- In a large pan or wok, add 1 cup of water or dashi (Korean soup stock). Bring to a simmer over medium heat. Stir the prepared sauce into the simmering water until fully dissolved.
- Add the soaked rice cakes and fish cakes to the pan. Stir to coat them evenly with the sauce. Let them cook for about 5-7 minutes until the rice cakes are soft and chewy.
- Add the chopped cabbage, julienned carrot, and green onions to the pan. Stir well and cook for another 2-3 minutes until the vegetables are slightly tender.
- Add the instant ramen noodles to the pan. If needed, add a bit more water to ensure the noodles cook properly. Cook for 2-3 minutes until the noodles are tender.
- If using corn syrup or honey, add 1 tablespoon for extra sweetness. Drizzle 1 tablespoon of sesame oil for added depth of flavor.
- Stir well to combine all the ingredients. Continue to cook for another 1-2 minutes until everything is well mixed and heated through.
Enjoy your delicious and spicy Rabokki with its perfect blend of chewy rice cakes, tender ramen noodles, and rich, savory sauce!
Serving:
Transfer the cooked Rabokki to a serving dish. Garnish with toasted sesame seeds and top with boiled eggs, cut in half.
Optional Cheesy Twist:
For a cheesy version, sprinkle 1/2 cup of mozzarella cheese over the Rabokki. Cover the pan with a lid and let the cheese melt for about 1-2 minutes before serving.
Let me know how it was!
