• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Balance With Jess
  • Recipes
    • Course
      • Main Dish
      • Side Dish
      • Salads
      • Dessert
      • Breakfast
      • Snacks
      • Appetizers
    • Cuisine
      • American
      • Asian
      • Italian
      • Latin
    • Method
      • 30 Minutes
      • Air Fryer
      • Instant Pot
      • One Pot/Pan
    • Diet
      • Healthier
      • Gluten-Free
      • Vegetarian
      • Dairy-Free
      • Paleo
    • All Latest Recipes
  • About
  • Shop
    • Discount Codes
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Jessica
  • Discount Codes
  • Shop
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Balance With Jess » Recipes » Asian

    Rabokki (Tteokbokki + Ramen)

    Published: Jul 13, 2020 · Modified: Jun 26, 2021 by Jessica · 2 Comments · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Rabokki is my absolute favorite Korean dish! Chewy rice cakes and ramen are smothered in a sweet and spicy sauce. Onions, fish cake, and hard-boiled eggs are my favorite add-in. But you have to top it all off with melted cheese. It's addictingly good!

    Black bowl of Rabokki with chopsticks
    Jump to:
    • What Is Rabokki?
    • Crave-worthy Street Food At Home
    • Ingredients
    • How To Make It
    • Looking For More?
    • 📋 Recipe
    • Pin It For Later
    • Products I Used

    What Is Rabokki?

    Rabokki is the combination of the words tteokbokki (Korean rice cake) and ramyeon (ramen noodles). Tteokbokki is a very popular Korean street food. In its simplest form, it's made of cylindrical rice cakes that's coated in a fire-red, spicy sauce. It's comforting, great for sharing, and delicious any time of the day.

    Eeomuk (fish cake sheets) and hard-boiled eggs are common additions, but my favorite version has ramen and lots of melted cheese. The combination of spicy, sweet, umami, and cheesy is better than words can describe! Traditionally, tteokbokki can also be very spicy - the tongue-numbing, sniffling kind. But don't worry, you can make a milder version that's still full of flavor!

    How Do You Pronounce It?

    Rabokki is pronounced RAH - boh -kee. Tteokbokki, on the other hand, is pronounced DUK - boh- kee.

    Crave-worthy Street Food At Home

    This Rabokki recipe truly has it all! You get plenty of spice but with your taste buds intact. It's insanely flavorful with lots of texture thanks to the spongy rice cakes and slurpable instant ramen. The fish cake and hard-boiled eggs add protein, making it a complete and satisfying meal.

    I honestly make this recipe at least once a month. It was even on our Christmas menu last year. My husband says it's as good as the ones he grew up with - in Korea! And did I mention it's all made in one pot? Doesn't get much easier than this!

    Ingredients

    Ingredients

    You'll need some specialty Asian ingredients for this dish, but they're worth the extra step. They add a richness that substitutes can't provide.

    • Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F).
    • Onion, garlic, and green onion: The basic aromatics to flavor the dish.
    • Red chili flakes: To add another layer of spiciness, but you can leave it out if you wish.
    • Gochujang: Gochujang is Korean red chili paste. It has a delicious umami and spicy flavor.
    • Gochugaru: Gochugaru is Korean ground red chili flakes. It has a slightly smoky flavor and is very commonly used in Korean cooking with gochujang.
    • Soy sauce: To add umami seasoning.
    • Sugar: To balance a lot of the rich, deep flavors in this dish.
    • Water and fish sauce: Many Korean soups and stews start with an anchovy broth base. Instead of making it from scratch with dried anchovies and seaweed, we're keeping it simple with water and fish sauce (which is made from anchovies!).
    • Frozen tubular rice cakes (tteokbokki): Bouncy, chewy, starchy rice cakes! The star ingredient in this dish.
    • Ramen: I use Lotus Foods Millet & Brown Rice Ramen from Costco. You can use the ramen from the instant noodle packs too.
    • Eomuk (fish cake): These fish cake sheets are found in the frozen aisle. They have a mild flavor similar to imitation crab.
    • Sesame oil: It's very common in Korean cooking to finish the dish with a light drizzle of sesame oil. It adds a little nuttiness and richness.
    • Shredded mozzarella cheese: Cheese might sound like an odd addition but it's one of the best parts! It also helps tame the spiciness.
    • Hard-boiled eggs: A great protein addition.

    Where To Buy These Ingredients?

    Some of these ingredients might be new to you. Your best bet is finding them at H-Mart, a big Korean supermarket chain. In case you're a visual person like me, here are what the ingredients look like and how you can find them.

    Photo of gochujang

    Gochujang: There are different levels of spiciness so if you're unsure about the spice level, start with mild and work your way up. You can purchase it at almost all Asian markets or on Amazon. You can also find the Mother In Law's brand at some American markets like Whole Foods.

    Gochugaru: The chili flakes come in packets or large spice jars. They're often next to the gochujang. Again, you can find several different brands at an Asian market, Amazon, or Whole Foods.

    Fish sauce: My favorite brand is Red Boat Fish Sauce. They're made with only 2 ingredients and it's paleo. They tend to be stronger in flavor than other fish sauce brands I've tried so be sure to adjust the seasoning as needed. Red Boat can be found at Whole Foods, Costco, Amazon, Kroger, and several other large-chain grocery stores.

    Frozen rice cakes: These can be a little harder to find. Korean markets or large-chain Asian markets like 99 Ranch will have them.

    Eomuk: These fish cake sheets will be found in the frozen aisle. Pretty much any Asian market should have a variation.

    How To Make It

    1. Hard boil your eggs. I like to steam mine in the Instant Pot on High Pressure for 9 minutes, then into an ice bath. They're perfect every time and the shells are so much easier to peel!
    2. Soak the rice cakes. This will help prevent them from cracking. You can skip this step if preferred.
    3. Sauté the veggies. Start by cooking the onion and garlic until fragrant.
    4. Add the spices and "anchovy broth". Let it simmer for a few minutes to let the flavor develop.
    5. Cook the rice cakes and noodles. As they cook, the starch that's released will help thicken the sauce.
    6. Heat the fish cake and green onion. The fish cake is already cooked so you just want it to warm up.
    7. Finish with sesame oil and mozzarella cheese. Turn off the heat, drizzle with sesame oil, and let the cheese get melty.
    How to make rabokki

    Make It Not Spicy

    If you want a less spicy Rabokki, omit the red chili flakes. Use a mild gochujang and gochugaru, and use a ½ tablespoon less of each in the recipe. Also increasing the soy sauce and cheese will help dilute the spices.

    Storing Leftovers

    Rabokki with cheese is best served hot. As it cools, the rice cakes get stiff. The noodles will also become bloated and break into little pieces.

    However, it's a hefty dish so quite understandable if there are leftovers! Pack the remaining Rabokki into an air-tight container and store in the fridge for up to 5 days. To reheat, microwave or warm in a skillet until rice cakes are soft again. You can add 1-2 tbsps of water to moisten it again.

    Metal chopsticks picking up a rice cake

    Looking For More?

    If you're in the mood for Asian meals, look no further! I crave Asian food on a daily basis and these are some of my favorites:

    • Kimchi Deviled Eggs
    • Vietnamese Turmeric Fish with Dill (Cha Ca Thang Long)
    • Better Than Takeout Shrimp Fried Rice
    • Instant Pot Chao Ga (Vietnamese Rice Porridge)
    • Kimchi and Pork Meatball Stew

    📋 Recipe

    5 from 19 votes
    Comments Print Recipe

    Rabokki - Tteokbokki + Ramen

    A popular Korean street food with chewy rice cakes, ramen, and a spicy sauce.
    Author: Jessica Kwon
    Course: Main Course, Side Dish, Snack
    Cuisine: Asian, Korean
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 5 servings
    Calories: 626kcal
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon cooking oil
    • ½ small onion sliced
    • 2-3 cloves garlic minced
    • ¼ teaspoon red chili flakes (optional)
    • 3 tablespoon gochujang
    • 2½ tablespoon gochugaru
    • 1½ tablespoon soy sauce
    • 3 tablespoon sugar
    • ½ teaspoon fish sauce
    • 4½ cups water
    • 2 packs instant ramen
    • 2.2 lbs frozen tubular rice cakes soaked in water for 20 minutes then drained
    • 2-3 sheets eomuk (fish cake/oden) cut into triangles
    • 3-4 green onion whites sliced thinly and greens cut into 2 inch pieces
    • 1 teaspoon toasted sesame oil
    • ½ cup shredded mozzarella cheese
    • 2 hard-boiled eggs halved
    US Customary - Metric

    Instructions

    • In a large pot, heat oil over medium heat. When hot, add onion and sauté with a pinch of salt until softened, about 4-5 minutes. Add garlic and red pepper flakes, if using, and toast for 30 seconds.
    • Add gochujang, gochugaru, soy sauce, sugar, fish sauce, and water. Season with salt and pepper, stir to dissolve the seasoning, and bring to a boil. Then turn the heat down to let simmer for 8-10 minutes, stirring occasionally.
    • Turn the heat back up to high. Drop the ramen in and cook for 2-3 minutes until very al dente. Add the rice cakes and turn the heat down to medium. Let simmer for 5-6 minutes, stirring frequently, until ramen is cooked through, rice cakes are soft, and sauce has reduced. Don't worry if it still looks watery, it'll continue to thicken.
    • Stir in fish cake and dark green parts of green onion, letting it warm through. Then turn off heat and stir in sesame oil. Season with salt and pepper to taste.
    • Sprinkle the mozzarella over the top and cover with lid. Let sit for 2-3 minutes to allow residual heat to melt cheese.
    • Top with hard boiled eggs and whites of green onion. Serve hot.

    Notes

    • Storing Leftovers: Store in an air-tight container in the fridge for up to 5 days. To reheat, microwave or warm in a skillet until rice cakes are soft again. You can add 1-2 tbsps of water if needed. The texture will not be the same as freshly made Rabokki.
    • Make It Less Spicy: Skip the red chili flakes. Use a mild gochujang and gochugaru, and use a ½ tablespoon less of each in the recipe. Also increasing the soy sauce and cheese will help dilute the spices.
    • For more information on the ingredients, read the post above.

    Nutrition

    Serving: 1serving | Calories: 626kcal | Carbohydrates: 113g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 5116mg | Potassium: 273mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1244IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 4mg
    Share on Pinterest Share on Facebook Share by Email
    Did You Make This? Tag Me Today!Take a pic and tag me on Instagram with @balancewithjess or #balancewithjess. I love seeing your re-creations!

    Pin It For Later

    This popular Korean street food is so easy to make at home! It's an explosion of flavor and textures. Chewy rice cakes and ramen are smothered in a sweet, spicy sauce and topped with melted cheese.

    Products I Used

    This page contains affiliate links, meaning I will earn a commission if you purchase an item through these links. I only recommend the brands I know and trust. Thank you for your support!

    Liquid Measuring Cup

    Buy Now

    Measuring Spoons

    Buy Now

    Instant Pot Steamer

    Buy Now

    Instant Pot

    Buy Now

    You May Also Like

    • Sausage and Kale Pasta
    • Vietnamese Shrimp Toast
    • Instant Pot Pot Roast
    • French Onion Chicken Pasta Bake
    « Banana Chocolate Chip Walnut Muffins
    Cinnamon Raisin Baked Oatmeal »

    Reader Interactions

    Comments

    1. Billy

      February 03, 2021 at 4:18 pm

      5 stars
      One of the Korean street-food staple! This recipe tasted exactly like home. Thank you!

      Reply
      • Jessica

        February 04, 2021 at 5:23 pm

        Thank you! So glad you enjoyed it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Jessica

    Hi! I'm Jessica and I love creating delicious easy and delicious recipes for you to try at home! Nothing beats comfort food - it's what we always crave at the end of the day. It's also what I love to cook and eat, so these recipes are simple and cozy dishes that are also veggie-forward and nourishing. Life is all about balance, and I'm here to help! Dig deeper →

    Find Me On...

    Memorial Day Recipes

    • Air Fryer Parmesan Potato Wedges
    • Hawaiian Garlic Butter Shrimp Kabobs
    • Pea, Burrata, and Prosciutto Pasta Salad
    • Seafood Salad
    • German Potato Salad (Vegan)
    • Air Fryer BBQ Chicken Drumsticks

    Newest on BWJ

    • Baked Lemon Chicken Tenders with Tomatoes and Zucchini
    • Lemon Basil Rice
    • Ube Cheesecake Bars
    • Spam Musubi with Egg

    Footer

    ↑ back to top


    Home
    Contact


    Recipes
    Discount Codes

    Privacy Policy
    Cookie Policy

    Copyright © 2022 Balance With Jess

    Manage Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}