I got shocked as soon as I stared at my face in front of the bathroom mirror in the morning. There were lots of traces of the battle between my skin and hormones, and it seemed like the hormones won in the battle called “Sugar high”. I had lots of pimples here and there, because I had consumed too much sugar yesterday. My sister said my face looks like it was bitten by swarms of mosquitoes all night. 
Yes, when you having some sweets, you really enjoy the moment. You feel good, become active, cheerful, then a bit violent, cranky, moody, then peace comes finally, and the next day, the glory of pimples.
Rabokki (stir fried rice cake and noodle) is what I had for lunch yesterday. Rabokki is combining words for ddeokbokki and ramyun (instant noodles). It is quite simple to make if you know how to make ddeokbbokki. All you need to do is, add some instant noodles and extra water into ddeokbbokki. Voila~!
I simply used the same ingredients from my ddeokbokki recipe, just increase the amount of them for 4 people.
Ingredients for 4 people
(Expected preparation time – 5 minutes, cooking time – 7 minutes)
-For main ingredients
- 1 instant noodle pack.
- Fresh rice cakes 300g (about 30 pieces) – If you use pre packaged rice cakes, soak them in cold water for 20 minutes before you use them.
- Fish cake 4 sheets – 240g
- 1 onion
- 4 leaves of cabbage
- 1 stalk of spring onion (optional)
- 8 instant dumplings (optional)
- 1½ cups of water
-For sauce (Mix them well in a bowl.)
- Gochujang – 4 tbsp
- Dark brown sugar – 4 tbsp ; If you don’t want to be attacked by sugar high pimples, I recommend you to reduce the amount of sugar.
maybe reduce it down to 2 to 3 tbsp - Minced garlic -1 tsp
- Chili powder (Gochutgaru in Korean) – 1 tsp
Preparation
- Thin slice the onion and diagonally slice the spring onion.
- Rinse the fish cakes in hot water. (To clean the oil coating from its surface)
- Cut the fish cakes and cabbage into medium size pieces.
Cooking (I cooked them on a portable burner, it is the restaurant style of eating)
- Pour the water into the pot. Start to boil it.
- Add the sauce and stir it well.
- Add all the other ingredients. (reduce the heat to medium to low)
- Stir them well.
- You can start eating them when one of the ingredients is cooked.
Although, it was over sweet, it was really delicious. All of us who ate this meal got high later, but it was worth it for short moment. 
Related Posts
What Rice Cake, for Cooking, Looks Like
Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)
Royal Rice Cake (Gungjung Ddeokbbokki in Korean)
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i made rabbokki!!!!!!!!! god im so happy! im in china and craving fo korean food. when i found gochujang in the supermarket, i swore to god i will make bibimbap and rabbokki! thanks for the wonderful recipe. although it turned out to be very sweet, i will work on that next time~
hi,
i made ddeokbokki last week and someone told me that instead of using plain water, anchovy stock works better at giving the full flavor to the rice cakes (especially when its always difficult for the rice cakes to absorb the sauce flavor) i made ddeokbokki 3 times, and the first 2 times where i used only plain water were quite failures because the rice cakes were too hard and tasteless/sauce was too dry. but the 3rd time i used anchovy stock and it turned out awesome, and i only used the gochujang-to-sugar in a 3:1 ratio and the taste was just nice.
[...] Spicy. Yup. That pretty much sums it up. My version of this is a somewhat modified version of this recipe I found on the [...]
[...] I was more than happy. I successfully made rabokki, improvising a little on the recipe I found at My Korean Kitchen. Very spicy and yummy! I loved it so much that I didn’t eat anything else that day. And since [...]
[...] I was more than happy. I successfully made rabokki, improvising a little on the recipe I found at My Korean Kitchen. Very spicy and yummy! I loved it so much that I didn’t eat anything else that day. And since [...]
[...] eat his pork wrapped in lettuce – nowhere else will he do that). i had been wanting to try rabokki for the longest time – we always saw people eating it in Korea, but were never game enough to [...]
Hi Sue,
I am a huge fan of your web-site!!! Everything that I have cooked following your recipes have worked out beautifully. We have a Korean student staying with us at the moment and I followed your recipe for Rabokki. He was so happy with our dinner. He made a comment that it was exactly like the restaurants in Korea. Exactly!! Wow what a compliment!!! Thank you for sharing your wonderful recipes.
Kindest Regards
Donna
Ohmigosh, I’ve been looking for this recipe everywhere. I have been craving it for 7 years and haven’t found it in the states! Thanks so much for posting it. I live in a small town with no Asian food stores nearby. Do you know of any store that sells the rice cakes (Garaeddeok) online? Oh I hope so!! If you know of any I’d be forever grateful! Otherwise do you have a recipe so I can make them myself? Thanks!
awesome recipe
i keep using it again and again
i cant find fish cake sheets here in bermuda
but its still good
i tried it with cilantro today
it tastes SO good and fresh
Hello, I am Jeong-Ah Lee and Korean.
Glad to hear all of you have enjoyed Rabbokki though you people are not getting used to eating spicy food.
Depends on sauce, you can have Rabbokki with lesser spicy, salty or sweet..It’s up to individuals..Sometimes, I feel that Rabbokki being sold at street is too sweet and salty, but not spicy ^^. Those are not good for health.
You can put several boiled eggs-of course after shell off-when you cook Rabbokki. You feel getting better to have the boiled egg yolk instead of drinking water when you feel really hot..
Hope everyone has wonderful time with your friends..
Jeong Ah
I’ve been craving to try this since I saw it and finally today I went to the store and found rice cake! I made this dish for the first time and it was delicious! Great recipe! My roommate came sniffing around and he only does that when he smells something he really thinks smells good – he then had a huge serving! Proof this is a great dish : D
Dear sue,
Thank you for this recipe – I will be sure to try it next week, after I go back to the Korean store, kukje. I actually bought it ready made and it was so delicious, so I will try to make it myself next week.
Hinrich,
I meant eomuk(어묵) or odeng (오뎅).
Merci for your recipe! I’ll try to impress my gf next time
By the way, what Korean word do you mean by “fish cake”?
All the best from Germany!
genabobeana,
That looks really appetizing! Great to hear that you guys loved it so much.
loved this recipe! I was 2 tbsp of the “gold” teh yang gochujang and 2 tbsp of the “meh oon(spicy)” teh yang gochujang. i didn’t have any noodles on hand, so i didn’t add them. recipe was great though! just the right amount of sweetness and spice!
here are two pictures of the dish i made! will be making again soon!
http://farm1.static.flickr.com/194/460463060_7113c02731.jpg?v=0
http://farm1.static.flickr.com/235/460463052_59e5fb6ac8.jpg?v=0
my lovely roommates enjoying the meal! we also had curry and rice. . a BIG feast it was!
http://farm1.static.flickr.com/240/460463062_25fd3e1ee6.jpg?v=0
thanks again!
I just try to cooking Rabokki with the recipe it was simply awesome! Thanks for the great recipe..
I simply like the dish, i tasted it a few times in the Korean Restaurant and always had a craving for this dish..
I cook it with the frozen rice cakes, but i think it turned out really well!It was amazing, all my friends love the rabokki..
[...] I’ve been planning to make some sort of Korean dduk dish for a week or two, but it wasn’t until I saw the rabokki post on MyKoreanKitchen that I finally did it. First I fried up some onions in my brand new wok. I’ve wanted a round bottomed wok for a while, but could never find it in stores. I was wary about ordering one from The Wok Shop because I was afraid of their shopping cart software (which I know is silly) but I finally broke down and bought one. Best decision ever! I ordered a 14″ carbon steel round bottomed wok with cover. I guess the merchants felt bad about the shipping coming out to $11 so they included a bunch of goodies for free: a wok ring, two bamboo rice paddle/mixers, and a stir fry recipe booklet. Now I regret not ordering a wok brush from them. The new wok fries up great and now that I can have a giant fire under my wok, I can stir fry the proper chinese method! One of the best things of a Korean meal is panchan, so I made my own: pickled cucmbers and radish. I haven’t found the perfect cut for the cucumbers though. Restaurants seen to have them sliced a lot thicker, but I feel like the flavors don’t penetrate deep enough if the slices are too thick. This was my first time making the radish, so the slices came out a little strange. The finished product! I couldn’t find any ramen noodles at the Korean market, so I bought what I thought were regular thin noodles, but I guess they’re just fresh udon instead. [...]
Kat, I always thought only teenagers have pimples, but I continually have pimples after giving myself some sweet treats.
tigerfish, I think due to the sweetness, it wasn’t that spicy. I say low to medium? But don’t listen to my opinion about spiciness. Koreans love spicy food.
Christina, I sometimes use prepackaged ones when I couldn’t get fresh rice cakes, they are OK but fresh rice cakes are always the best.
ooh, I love rice cakes! But there’s only pre-packaged frozen ones available at where I live. I’m sure the fresh ones taste much better?!
I’m new to such rice cakes. Good info. for me. I think I will like this noodles dish a lot because it’s spicy. Is it spice-low, medium or high ? :O
That must be why I have some pimples too…sigh.