Rabokki Tteokbokki With Ramen

We tried our hands with Tteokbokki some time back and became big fans of this new Korean sensation. Those chewy rice cakes were so much fun with a good amount of heat that we sure wanted to try the same thing with our favorite ramen. We highly recommend adding fried dumplings and soft boiled eggs to the mix, as everything combined is one great ramen meal.

We Love This Upgrade For So Many Reasons

Combination of Flavors: Rabokki is a great mix of spicy, sweet, and savory flavors. The gochujang (Korean chili paste) and gochugaru (Korean red chili flakes) gives heat, while the sugar and soy sauce balance it with sweetness and depth. Textural Contrast: The chewy rice cakes and the soft, slurpy ramen noodles gives a unique contrast in textures. Versatility: It’s a versatile dish. You can add various toppings like boiled eggs, veggies, fish cakes, or even cheese.

What is Rabokki?

Rabokki is a fusion dish from Korean cuisine, combining the spicy and sweet flavors of Tteokbokki (spicy rice cakes) with ramen. This dish is a modern twist on traditional Korean flavors, creating a hearty, satisfying meal. The origins of Rabokki trace back to the post-Korean War era, a time of significant culinary innovation due to the influence of foreign cultures and ingredients. Tteokbokki itself has a history that goes back centuries, originally a stir-fried dish with soy sauce-based seasoning. It evolved into a spicier version with the introduction of gochujang in the mid-20th century. Ramyeon (the Korean word for ramen) entered Korean cuisine in the post-war period and quickly became a staple due to its convenience and flavor. Rabokki emerged as street vendors began experimenting by adding ramen noodles to the popular spicy Tteokbokki, creating a dish that combined the best of both. Over time, it has become a beloved street food in Korea.

Ingredient Notes

Instant Ramen Noodles: Any brand of instant ramen will work. Tteokbokki (Korean Rice Cakes): You can find these in Asian grocery stores. If they’re not fresh or soft, soak them in warm water for about 15 minutes. Korean Fish Cakes (Optional): These add a savory, seafood flavor to the dish. They can be omitted if you prefer. Veggies: Onion, carrots and cabbage. Chicken or Anchovy Stock: This forms the base of the sauce. I use chicken stock, but anchovy stock adds a traditional Korean flavor. Gochujang and Gochugaru: This is where the spicy factor comes from. Soy Sauce: For that savory, umami flavor. Sugar: Balances the heat with a hint of sweetness. Garlic: Freshly minced. Soft Boiled Eggs: These add richness and a creamy texture to the dish. Dumplings (Frozen): Fried for added crunch. I like pork dumplings, but shrimp or vegetable dumpling work too. Scallions: Cut into wedges. Sesame Seeds: Used for garnish. Cheese Slices (Optional): Melted over the top.

Rabokki Recipe

Preparation:

Soak the Tteokbokki: If the rice cakes aren’t fresh and soft, soak them in warm water for 15 minutes. Prepare Fish Cake: Cut the fish cake into strips and then into small triangles (if using). Make the Sauce: In a small bowl, mix together gochujang, gochugaru, soy sauce, sugar, and minced garlic.

Cooking:

Vegetables: In a wide pan, add cabbage, onion, white parts of the scallions, and carrot. Add Stock and Sauce: Pour chicken or anchovy stock into a wide pot or pan. Stir in the sauce mixture until well combined. Cook Rice Cakes and Fish Cakes: Bring the mixture to a simmer over medium-high heat. Add the soaked rice cakes and fish cakes. Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally. This can take longer, depending on your rice cakes and how thick you want the sauce. Add Ramen and Dumplings: In the last 5 minutes, add ramen noodles and fried dumplings. Cook until the ramen is done. Final Touches: Add soft-boiled eggs. Stir in scallion wedges, saving some for garnish. If using cheese slices, place them over the ramen noodles and let them melt.

Garnish and Serve:

Sprinkle sesame seeds and remaining scallions on top. Serve the Rabokki hot and enjoy!

Alpana’s Tips:

Rice Cake Texture: Make sure the Tteokbokki are the right texture. If they’re hard, soaking them in warm water before cooking helps soften them. Balance the Spices: Adjust the amount of gochujang and gochugaru according to your spice tolerance. Start with less and add more as needed. Sauce Consistency: The sauce should be thick enough to coat the ingredients nicely. If it’s too thin, simmer it longer; if it’s too thick, add a little more stock. Serving Immediately: Rabokki tastes best when served immediately, as the texture of the noodles and rice cakes can change if left to sit. Taste As You Go: Always taste your dish as you cook to adjust the seasoning. Everyone’s flavor preferences are different, so tweak the sauce ingredients to suit your palate.

Leftovers and Storing

Storing leftover Rabokki is a breeze! Once it cools down to room temperature, transfer it to an airtight container and refrigerate for up to 2-3 days. While freezing is an option, be warned that the texture of the rice cakes may change upon reheating. When you’re ready to enjoy it again, a quick zap in the microwave or a brief simmer on the stovetop will do the trick. If the sauce has thickened, simply add a splash of water or stock to get it back to its original, luscious consistency. There you go, one more trending recipe here on GypsyPlate. The next time you’re craving something uniquely delicious, give Rabokki a try.