Rabokki (Tteokbokki with Ramen)
Rabokki is a beloved Korean street food dish that combines chewy rice cakes and ramen noodles tossed in a gochujang based spicy and savory sauce.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 1/2 cups dashi stock, anchovy stock, or water
- 1 3-inch long and 2-inch wide piece of kelp (optional)
- 1 teaspoon minced garlic
- 3 tablespoons gochujang
- 1 /2 teaspoon gochugaru
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 12 pieces Korean rice cakes (tteokbokki tteok)
- 1 package Korean instant ramen like Nongshim ramyun
- 2 sheets Korean fish cakes, sliced into strips
- 2 green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- 1
Add the dashi stock and kelp in a pot over medium high heat, and bring to a boil. When the water is boiling, remove the kelp immediately (you can discard it or save it to make seasoned kombu later).
- 2
Add the garlic, gochujang, gochugaru, soy sauce, sugar, and stir to combine.
- 3
Bring the broth to a boil and when it’s boiling, add the rice cakes and cook for 3 minutes.
- 4
Add the ramen noodles and fish cakes and cook for 2 to 3 minutes, until the noodles are cooked.
- 5
Turn the heat off and divide the rabokki into two bowls. Top with green onions and sesame seeds and serve immediately.