Easy Rabokki (Tteokbokki with Ramen)
Rabokki includes rice cakes and ramen noodles covered in a sweet and sour sauce to give each bite a flavorful kick. This effortless dish that only requires one skillet and a handful of basic ingredients is the best choice for busy weekdays!
One of my favorite memories from my early years living in Korea was going to Bunsikjips, which are small restaurants selling street food that students frequent after school.
To put it succinctly, Rabokki is the improved version of Tteokbokki, which I previously discussed on the blog. It features ramen noodles as the main ingredient and a variety of delectable toppings that you can add.
The best part is that each of these toppings is covered in a sauce that is so good that it can be used as a dipping sauce for dumplings, Twigim, or any other side you serve with the dish.
Tteokbokki with ramen is one of the most popular dishes to make at home because it only requires a few ingredients to prepare and has a flavor that is hard to resist.
On days when I don’t feel like eating much, I often want flavors that are big and strong to wake up my taste buds.
That being said, Tteokbokki ramen is dependably on top of brain with regards to a definitive late-night nibble, and the ideal dish that can be effectively multiplied in piece to impart to your friends and family.
You can also set up a portable stove to cook your Rabokki and serve a meal around the pan to make it a fun activity for your friends and family.
Serve some icy drinks and snacks on the side, and you’ve got a fun party that requires little effort from everyone!
Rabokki Ingredients
- 3 cups of water, unsalted chicken stock, or anchovy stock (see notes below)
- Chinese rice cakes, 200 grams
- 1 package of ramen noodles.
- 2 sheets of defrosted fish cake, divided into bite-sized pieces.
- 2 chopped green onions
- 1 cup shredded cabbage
- optional 2 boiled eggs
Rabokki Sauce
- 2 tbsp. soy sauce
- 1/2 a cup of sugar
- 1 tablespoon of Gochugaru (Korean chili flakes), adjusted for spiciness
- 2 minced garlic cloves
- Honey, rice syrup, or oligo syrup, 2 tablespoons
- 3 tablespoons of Gochujang (Korean chili paste)
Instructions
- In a bowl, combine the ingredients for the sauce. To prepare your frozen rice cakes, dunk them in warm water for ten minutes. Join all sauce fixings in a bowl.
- Over medium heat, bring the water or stock to a boil. Bring the rice cakes and sauce to a boil, stirring occasionally, for approximately 7 minutes.
- Cook for an additional three minutes, or until the noodles are cooked through, before adding fish cake, ramen noodles, cabbage, green onion, boiled eggs, and/or any other desired toppings.
- Sesame seeds can be used as a garnish. Enjoy!
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