rabokki recipe

This rabokki recipe features instant ramen noodles and chewy rice cakes, all coated in the most delicious sweet and spicy sauce. It’s the ultimate quick and delicious comfort food meal for busy weeknights!

Rabokki (Ramen with Tteokbokki)

250 g rice cakes (garaetteok) ((tubular shaped, approx. 1 cup))

noodles

fish cake ((or 3-4 fish balls))

onion ((sliced, approx ½ cup))

sesame oil ((drizzled

water

hondashi dashi powder ((or 2 tablespoons of soy sauce,

bonito flakes

gochujang (Korean hot pepper paste) ((Korean pepper paste))

gochugaru ((Korean red pepper

sugar

garlic ((finely chopped, approx. 1 tablespoon))

grated carrots and finely sliced cabbage ((1 cup in total))

American cheese

eggs

hot dog slices

kimchi ((roughly chopped))

onions

sesame seeds

Peel 1 small onion and slice it, set it aside for later

Cut 1 sheet fish cake into small pieces and set aside for later

Finely 1-2 stalk green onions and set it aside for the very end as a garnish.

If you are using any Add-Ins (boiled eggs, kimchi, extra cheese, hot dogs, carrot or cabbage), prepare them now.

Prepare the Ingredients

Finely chop or grate 2 cloves garlic and place it in a small bowl.

In the same small bowl, add 3 tablespoons gochujang (Korean hot pepper paste), 2 teaspoons gochugaru, 1 tablespoons sugar and mix everything together. Set it aside for later.

Make the Rabokki Sauce

In a pot, bring 3¼ cups water cups of water to a simmer on medium-low heat.

Once the water is simmering, add in ½ cup bonito flakes, and 1½ tablespoons hondashi dashi powder (or 3 tablespoons of soy sauce) and simmer for 3-5 minutes.

Once it has finished simmering, scoop out and discard the bonito flakes.

Making the Rabokki Broth

Adjust the stove up to Medium heat.

Add in the rabokki sauce, 250 g rice cakes (garaetteok), and sliced onions (and optional carrots and cabbage), and cook it for 6 minutes. If you are using frozen rice cakes, you will need to add an extra 1-2 minutes.Stir everything until it is well combined and stir it frequently so that the rice cakes don&#39;t stick to the bottom of the pan.

After 6 minutes, the sauce will be thicker. Try a rice cake, it should be soft and chewy. If it is still tough, add 1 more minute and keep stirring.

Add in 1 package instant noodles (without the seasoning pack), and sliced fish cakes (or hotdogs) and cook for another 3 minutes. If you are using thinner instant noodles, cook it for 1-2 minutes instead.

Turn off the heat. Do a quick taste test and adjust the sauce to your liking and then drizzle 1 teaspoon sesame oil over the whole dish.

If you are adding cheese, kimchi, or boiled egg, add it now.

Garnish with green onions, and enjoy!

Cooking the Rabokki

I made this Ramen.  Very delicious. I  will  cook this again.  
Thanks for making another Ramen way

Rabokki is a popular Korean street food that combines Tteokbokki and ramen noodles! This vegan recipe features chewy rice cakes and instant noodles cooked in a creamy and spicy Gochujang sauce. It&#039;s saucy, warming, and so hearty!

Vegan Rabokki (Tteokbokki with Ramen)

tbsp Gochujang

soy sauce

garlic

Korean rice cakes

vegan Frankfurter sausages

sesame seeds (for topping)

Add the aromatics to a pan. Add the gochujang paste, sugar, soy sauce, and garlic to a large non-stick pan.

Add the rice cakes. Next, add the rice cakes and cover with the water.

Let simmer. Bring to a boil and lower the heat to a simmer. Let the rice cakes simmer in the sauce for 7-8 minutes, stirring regularly to prevent them from sticking to the pan.

Add the sausages and green onions. Add the sliced vegan sausages and green onions and let simmer for another 3-5 minutes.

Add the noodles. Once the rice cakes are tender, add the instant noodles and let simmer for another 2-3 minutes or until the noodles are cooked. Note: If the sauce is too liquid, let simmer for another 3-5 minutes or until it is slightly thicker.

Serve. Finally, divide into bowls and garnish with chopped green onions and toasted sesame seeds!

Rabokki can be stored in the refrigerator for up to 2 days, although it tastes best when served the same day.

We love Tteokbokki and cook it so often at home. So when we saw this new recipe published on your blog, we tried it right away. Forgot to take any photo because it was gone so quickly. Lol

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Top 2 rabokki recipe recipes from across the web

The most viewed rabokki recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rabokki (Ramen with Tteokbokki)

Vegan Rabokki (Tteokbokki with Rame...

The most viewed rabokki recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine