Rabokki (Korean Instant Ramen with Tteokbokki)
If you’re a fan of Korean food, you’ve probably heard of rabokki—a mouthwatering dish that combines ramen (instant noodles) with tteokbokki (spicy rice cakes). This dish offers a delicious blend of chewy rice cakes, savory ramen, and a mouthwatering sweet-spicy sauce. Try the recipe!
Cooking Tips
Ingredients
- Water: Add 100-200 ml of water on top of what the ramen package instructs. Start with an additional 100ml and then add more after adding ramen noodles, if needed. I typically use a total of 650-700ml of water (500ml from the instruction + 200ml more)
- Vegetables: Use your favorite veggies! Popular choices are mushrooms, cabbage, carrots, bok choy, and more! Anything that can withstand the simmering process. I don’t recommend cucumber, lettuce, etc
- Instant Ramen: Use your favorite kind! Jin ramen and Shin ramen are popular choices
- Rice Cakes: Dunk frozen rice cake in cold water for 10-15 minutes before cooking. There’s no need to do this if using fresh rice cake.
Simmering Process
- Place the lid on the pan when needed to cook rice cakes and instant ramen. I usually have it on for like 3-5 minutes just to help speed up the cooking process and not have the water elaborate.
- Simmering rice cakes on medium-low heat to help with the texture
- Finish cooking the dish when the noodles are al-dente. It’ll continue to soak in the liquid as you eat it.
Leftovers
It’s best eaten as soon as it’s done cooking. The rice cakes can be stored and refrigerated. Reheat using the microwave. I don’t recommend doing this with the noodles. The texture will be odd.
Rabokki (Korean Instant Ramen with Tteokbokki)
Learn how to make rabokki, a delicious Korean dish combining spicy tteokbokki and savory ramen noodles in a rich, flavorful sauce.
Ingredients
- 550-700 ml water
- 1 cup rice cakes Can add however amount you desire
- 1 pack spicy Korean instant ramen
- Choice of vegetables, sliced and/or peeled
- 1-2 sheets Frozen fish cake(s)
- 2 tsp minced garlic Add however amount you desire
- chopped green onions Optional. Add however amount you desire
Marinade Paste
- 1 tbsp gochujang (Korean red pepper paste)
- 1-2 tbsp gochugaru (Korean red pepper flakes) The more you add, the spicier the dish will be
- 1 tbsp soy sauce
- 2 tsp sugar
Toppings
- Cilantro, meltable cheese, sesame seed, boiled egg, etc
Instructions
- Make the marinade paste and set it aside1 tbsp gochujang (Korean red pepper paste), 1-2 tbsp gochugaru (Korean red pepper flakes), 1 tbsp soy sauce, 2 tsp sugar
- Peel and/or slice vegetables
- Lightly rinse frozen fish cake sheets under cold water and then slice them
- In a shallow pan, pour water. Add 100-200 ml more on top of the water measurement the instnat ramen package instructs. Start with an additional 100ml and then add more after adding ramen noodles, if needed.550-700 ml water
- Add the fish cakes, green onions, and/or minced garlic (I skip green onion because I don't like it in this dish – personal preference)1-2 sheets Frozen fish cake(s), 2 tsp minced garlic, chopped green onions
- Cover the pot with a lid and bring it to a boil
- When it boils, add the instant ramen powder and marinade paste.1 cup rice cakes
- Drain water from the rice cakes and add them to the pan
- Simmer for 10 minutes on medium-low heat or until the rice cakes are soft. I cover the pan with a lid for 3-5 minutes and then open the lid for the rest of the cooking time.
- Add vegetables that need to be cooked during this 10-minute time frame. I add sliced cabbage when I add the ramen noodles (next step)Choice of vegetables, sliced and/or peeled
- Add the instant noodles. Pour more water if needed. I close the pan with a lid for 2 minutes to help cook the noodles faster1 pack spicy Korean instant ramen
- When the noodles are al-dente turn off the stove and remove the pan from the stove
- Add favorite toppings desired and enjoy!Cilantro, meltable cheese, sesame seed, boiled egg, etc
