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Rabokki – Ramen + Tteokbokki

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Spicy, super delicious and addictive Rabokki  recipe! 
 
Rabokki - Instant Ramen Noodles + Tteokbokki (Korean spicy rice cakes) | MyKoreanKitchen.com

Rabokki – Ramyeon (Instant Ramen Noodles) + Tteokbokki (Korean Spicy Rice Cakes)

Today I want to share a popular Korean snack meal – Rabokki (라볶이). Rabokki is a combination of the words for Ramyeon (라면, instant ramen noodles) and Tteokbokki (떡볶이, Korean spicy rice cakes). I actually prefer Rabokki more than Tteokbokki as there’s more interesting and delicious additional ingredients in it. 🙂 How about you?

I originally shared my Rabokki recipe here back in 2007 and it was OK. It was good but quite sweet at the same time. The sauce ratio was gochujang (1) to sugar (1). (OMG! Clearly, I didn’t do as much recipe testing back in those days as this blog was only my experimental cooking journal.) Even the recipe title was “Sugar High, Stir Fried Rice Cakes and Noodles (Rabokki)”. lol

Rabokki - Ramen + Tteokbokki | MyKoreanKitchen.com

What’s in Rabokki?

The standard ingredients that go into Rabokki are Korean rice cakes, ramen, Korean fish cakes, cabbage leaves, spicy sauce and hard boiled eggs (to top it up).

But as you know me, I love adding extra ingredients when it comes to snacks! Korean instant dumplings and deep fried seaweed spring rolls will do just perfect here! These usually come with high calories  (very unfortunate) but they really go well in Rabokki! I can’t stress enough how good these are together! 🙂

Some people choose  to add chewy noodles (jjolmyeon, 쫄면) instead of ramen noodles as well. Also some people add Korean ramen seasoning powder (which usually contains msg) in addition to the spicy sauce. (I know, right?!) Another ingredient you could add is sliced cheese. I forgot to add it this time, but I try to add it if I can.

Anyway, try it soon! I hope you enjoy my recipe!

Rabokki - Ramen + Tteokbokki (Korean spicy rice cakes) | MyKoreanKitchen.com

Ingredients for 2 to 3 servings (as a main meal)

Rabokki ingredients

Main

  • 1 instant ramen noodle pack
  • Fresh Korean rice cakes 16 pieces (180g/6.3 ounces), separated, if you use pre-packaged or frozen rice cakes, separate them first then soak in warm water for 10 minutes before you use them.
  • 2 sheets (110g / 3.9 ounces) of Korean fish cakes, rinsed under hot running water for 1 min, chopped into small rectangular pieces
  • cabbage leaves (80g/2.8 ounces), chopped into small pieces
  • 1/2 small onion (60g/2.1 ounces), thinly sliced
  • 4 deep fried seaweed spring rolls (100g/3.5 ounces) – I bought them from a Korean grocery store (freezer section) but you can make them if you have the time.
  • 2 instant Korean dumplings (45g/1.6 ounces)
  • 2 hard boiled eggs, cut into halves

Broth

Sauce (Mix them well in a bowl.)

  • 4 Tbsp gochujang (Korean chili paste)
  • 1 and 1/2 Tbsp raw sugar
  • 1 tsp minced garlic
  • 1 tsp gochugaru (Korean chili flakes)

Garnish

  • 1 stalk of green onion (20g/0.7 ounces), thinly chopped
  • some roasted sesame seeds

*1 Tbsp = 15 ml, 1 cup = 250 ml

** If you want to learn more about Korean cooking ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Rabokki

1. Put the water (3 cups) in a medium pot and add the dried kelp and anchovies. Boil it for 10 mins uncovered on medium heat. Take out (& discard) the kelp and continue boiling for a further 10 mins. Take out the anchovy. Sieve through the boiled broth over damp cheese/linen cloth to remove small particles from the kelp and anchovies. (If you don’t mind these particles, you can skip sieving.) This should result in about 400ml of broth. (Check here if you need step by step photo instructions for this process.)

2. Pour the broth into a wider pot, add the sauce and stir it well. Boil it over medium high heat. (I used a shallow pot and portable gas burner to enjoy Rabokki like a hot pot dish at the table.)

Rabokki sauce boiling

3. Once the broth starts to boil, reduce the heat to medium low. Add the rest of the ingredients and as they cook, stir around occasionally.

Rabokki cooking

4. (If you’re cooking at the table) Add the garnish ingredients and start eating them as they get ready. Otherwise, serve when everything is cooked. Add the garnish ingredients just before serving.

Rabokki - Ramen + Tteokbokki | MyKoreanKitchen.com

Note

  • If you want to eat Rabokki more spicier, then adjust the sauce ratio by reducing gochujang (Korean chilli paste) and increasing gochugaru (Korean chili flakes).


Rabokki - Instant Ramen Noodles + Tteokbokki (Korean spicy rice cakes) | MyKoreanKitchen.com

Rabokki - Ramen + Tteokbokki

One Pot Ramen & Tteokbokki = Korean Rabokki recipe!
5 from 3 votes
Print Pin Rate
Course: Snacks
Cuisine: Korean
Keyword: rabokki
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 to 3
Calories: 478kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 1 instant ramen noodle
  • 16 pieces Korean rice cakes (180 g / 6.3 ounces), separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them.
  • 2 sheets Korean fish cakes (110 g / 3.9 ounces), rinsed under hot running water for 1 min, chopped into small rectangular pieces
  • 80 g cabbage leaves (2.8 ounces), chopped into small pieces
  • 1/2 small onion (60 g / 2.1 ounces), thinly sliced,
  • 4 deep fried seaweed spring rolls (100 g / 3.5 ounces), I bought them from a Korean grocery store (freezer section) but you can make them if you have the time.
  • 2 frozen Korean dumplings (45 g / 1.6 ounces)
  • 2 hard boiled eggs , cut into halves

Broth

  • 3 cups water
  • 5 g dried kelp (0.2 ounces)
  • 15 g dried anchovy (0.5 ounces), head and black innards removed

Sauce (Mix them well in a bowl.)

  • 4 Tbsp gochujang Korean chilli paste
  • 1 1/2 Tbsp raw sugar
  • 1 tsp minced garlic
  • 1 tsp gochugaru Korean chilli flakes

Garnish

Instructions

  • Put the water (3 cups) in a medium pot and add the dried kelp and anchovies. Boil it for 10 mins uncovered on medium heat. Take out (& discard) the kelp and continue boiling for a further 10 mins. Take out the anchovy. Sieve through the boiled broth over damp cheese/linen cloth to remove small particles from the kelp and anchovies. (If you don’t mind these particles, you can skip sieving.) This should result in about 400ml of broth. (Check here if you need step by step photo instructions for this process.)
  • Pour the broth into a wider pot, add the sauce and stir it well. Boil it over medium high heat. (I used a shallow pot and portable gas burner to enjoy Rabokki like a hot pot dish at the table.)
  • Once the broth starts to boil, reduce the heat to medium low. Add the rest of ingredients and as they cook, stir around occasionally.
  • (If you're cooking at the table) Add the garnish ingredients and start eating them as they get ready. Otherwise, serve when everything is cooked. Add the garnish ingredients just before serving.

Notes

1 Tbsp = 15 ml, 1 cup = 250 ml

Nutrition

Calories: 478kcal | Carbohydrates: 76g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 201mg | Sodium: 733mg | Potassium: 341mg | Fiber: 1g | Sugar: 16g | Vitamin A: 18.2% | Vitamin C: 15.5% | Calcium: 8.2% | Iron: 11.4%
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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38 thoughts on “Rabokki – Ramen + Tteokbokki”

    • You can reduce gochujang (Korean chili paste) and/or gochugaru (Korean chili flakes) to make it less spicy. But for this recipe, I’d start with gochujang first since it’s used a lot more than gochugaru.

  1. Hi there – been loving your recipes! I am making this today – but it is unclear to me if I should add the “soup base” and “vegetable mix” packets that come with the Shin Ramyun pack to the recipe. Can you please clarify? Thank you!

  2. I bought frozen rice cakes few months ago and didn’t have the time to do it until today. I got the rice cakes which was sitting in my freezer for quite a while now since I decided to make rabokki today. But then I saw the expiration date 2017.7.28 which means July 28, 2017. It’s already August 21, 2017 and it’s almost a month since it ‘expired’. I feel so bad. Can’t I use it anymore? Pls help me! Hoping for your reply asap. Thankyou so much!

    • Hi Chloe, I wouldn’t use that expired rice cakes. I know it’s been frozen for the whole time, so it could be OK to eat (at your own risk). But I know from my experience that the texture of old frozen rice cakes are not very good. Not worth cooking with in my opinion. Hope this helps! 🙂

  3. Oh my God this looks so good. I am so hungry now. I was in Korea last year and even at the airport they have really Korean food. Need to visit the Korean store to get the chili paste and other stuff.

  4. I’m new to your website, but am impressed. I live in NYC now so will be able to purchase ingredients. This Irish/English heritage 51 year old lived in Hawaii and Los Angeles for a few years, and happily first had Korean food in the 80s. It’s seriously delicious. My son grew up eating Korean food at least once every other month at a Korean restaurant in Augusta, GA we frequented. When he was six years old, he gave his order for spicy squid to a new waitress, who didn’t know us yet. The lovely Korean waitress responded, “No, no, little white boy, will be too spicy.” We allayed her fears, spicy squid was served to him and he was very happy!

  5. 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~

  6. 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

  7. 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!

  8. 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

    • Wow, I didn’t know I had a visitor from Bermuda.
      Very glad to hear that you enjoyed the dish so much!! Sorry to hear that fish cakes aren’t available there though.

  9. 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

  10. 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

  11. 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.

  12. 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!

  13. 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!

  14. 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..

  15. 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. 🙂

  16. 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?!

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