Rabokki Recipe (Ramen & Spicy Rice Cakes)
Rabokki is a popular Korean street food dish that combines two dishes: "ramen"" and tteokbokki", a fusion of noodles with chewy rice cakes in a spicy sauce.
Servings: 4
Calories: 423kcal
Ingredients
- 1/2 pound cylinder-shaped Korean rice cakes if using frozen, soak in cold water for 1 hour – fresh can be used straight from the package
- 4 ounces Korean fish cakes eomuk, cut into bite-sized pieces (optional – soaked if needed, check packaging for proper preparation)
- 3 cups water for more flavor, use chicken stock, vegetable stock, or dashi
- 1/3 cup gochujang Korean hot pepper paste (or more to taste)
- 1 tablespoon gochugaru Korean red pepper flakes
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 4 ounces ramen noodles
- 1 cup kimchi chopped
- For Serving. Soft boiled eggs if desired
Instructions
- If using frozen rice cakes and/or fish cakes, soak for 10 minutes or longer (up to 1 hour) in cold water to soften.
- Bring the water or stock to a boil in a pot. Add the gochujang, gochugaru, sugar, garlic, soy sauce. Stir to combine.
- Bring back to a boil, then add the rice cakes. Reduce the heat to medium and cook for 10 minutes. The sauce should thicken enough to coat the rice cakes.
- Add the fish cakes, ramen noodles, and kimchi. Cook another 5 minutes, or until the rice cakes are softened but still chewy, and the noodles are tender. For a soupier ramen, add more water/stock as desired.
- Serve into bowls with optional soft boiled eggs.
Notes
For a vegetarian option, omit the fish cakes and soft boiled eggs.
Nutrition
Calories: 423kcal | Carbohydrates: 76g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 926mg | Potassium: 404mg | Fiber: 4g | Sugar: 6g | Vitamin A: 669IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 7mg