Time
45 min
Serving
5 persons
Calories
542
Rabokki combines two Korean favorites, ramen and tteokbokki, a spicy simmered rice cake. Ramen in a spicy gochujang broth, plus Korean fish cakes and rice cakes, soy sauce, and gochugaru, make up a typical street food dish that you can also make at home.
Ingredients
- (7 to 8 ounce) package Korean rice cakes (tteok): 1 piece
- sheets Korean fish cakes: 2 piece
- 1/2 cups water: 2 piece
- ramen, preferably seafood flavored: 1 pack (3 ounce pack)
- vegetable oil: 1 Tbsp
- sweet onion: 1 piece (cut into thin strips)
- garlic: 1 Tbsp (minced)
- Korean soup stock, seafood stock, or water: 2 cups
- head cabbage: 0.5 piece (chopped)
- bunch green onions: 1 piece (chopped, for garnish)
- gochujang (Korean Chili paste): 3 Tbsp
- soy sauce: 1 Tbsp
- 1/2 tablespoons sugar: 1 piece
- gochugaru (Korean chili flakes): 1 tsp
Metric Conversion
Stages of cooking
-
Soak rice cakes in warm water for 10 minutes. Rinse off fish cakes and cut into small squares.
-
Meanwhile, bring 2½ cups of water to a boil in a small saucepan. Break ramen into the pot; cook until tender with a bite, about 2 minutes. Add the flavor packet, stir, and cook for 30 seconds more; set aside.
-
Heat oil in a saucepan over medium heat, and cook and stir onion and garlic until onions are translucent and lightly browned, about 4 minutes. Add fish cakes and rice cakes; cook and stir for about 2 minutes.
-
Pour in stock and bring to a boil. Add cabbage, green onions, ramen, gochujang, soy sauce, sugar, and gochugaru. Bring to a simmer and cook until rice cakes are softened, 8 to 10 minutes.
-
Serve with more sliced green onions as garnish.
