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A saucepan filled with rabokki favourites including fish cakes, egg, rice cakes and ramen.
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Rabokki - Korean Ramen and Tteokbokki

Ignite your taste buds with this 20 minute rabokki, the ultimate Korean street food fusion! Packed with chewy tteok rice cakes and ramen noodles in a fiery gochujang sauce.
Course Dinner
Cuisine Korean
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 serves
Calories 759kcal
Author Wandercooks
Cost $10

Equipment

Ingredients

For the rabokki sauce:

For the rabokki fillings:

  • 150 g Korean rice cakes (tteok) 5.29 oz (if dried - soak overnight, if frozen, use as is)
  • 120 g ramen noodles 4.23 oz / 1 packet ramyun
  • 150 g Korean fish cakes / eomuk 5.29 oz, defrosted and sliced into triangles
  • 1 cup cabbage roughly chopped
  • 2 spring onion sliced diagonally
  • 2 boiled eggs

To garnish:

Instructions

  • Add the gochujang, gochugaru, sugar, garlic, dashi powder and soy sauce into a large wok or saucepan. Pour water over and stir until evenly mixed, then bring to the boil (around 2-4 minutes).
    3 cups water, 1 ½ tsp dashi powder, 2 tbsp Korean hot pepper paste / gochujang, 1 tsp Korean hot pepper flakes / gochugaru, 1 tsp sugar, 1 tsp soy sauce, 1 garlic clove
  • Add the tteok rice cakes and bring back to the boil, then simmer for around 5 minutes, stirring frequently, until the rice cakes have started to soften.
    150 g Korean rice cakes (tteok)
  • Now add in the fish cakes, cabbage, spring onion / green onion, boiled eggs then finally the instant ramen noodles. Continue cooking for another 5 - 10 minutes until the sauce starts to thicken and the ramen noodles are cooked through.
    120 g ramen noodles, 150 g Korean fish cakes / eomuk, 2 spring onion, 2 boiled eggs, 1 cup cabbage
  • Just before serving, stir in the sesame oil. Transfer to serving plates and garnish with more spring onion / green onion and sesame seeds.
    1 spring onion / green onion some reserved as garnish, 1 tsp sesame oil, ½ tbsp sesame seeds

Notes

  • Extra Flavour - Use the packet of flavouring from your noodles to tweak the taste of your dish. We love using the Korean Kimchi Ramyun flavouring, or you might like the popular and spicy Nongshim Shin Ramyun.
  • Storage - Store in the saucepan in the fridge ready to reheat the next day, or store in an airtight container in the fridge or freezer.
  • Make it Vegan - Omit the eggs or swap for veggies or vegan kimchi, swap fish cakes for firm tofu and use kombu dashi for the stock.
  • Add Dumplings - Such as Japanese style gyoza will make the dish go even further!
  • Add Cheese - Add a handful of grated cheese or a few slices of mozzarella for extra cheesy goodness.
  • Add Kimchi - The extra funky flavour of homemade kimchi really kicks up the flavour!
  • Make it a Rosé Rabokki! - Stir through half a cup of heavy cream just before you switch off the heat.

Nutrition

Calories: 759kcal | Carbohydrates: 110g | Protein: 34g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 224mg | Sodium: 1548mg | Potassium: 650mg | Fiber: 5g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 18mg | Calcium: 121mg | Iron: 5mg