Description
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.
Ingredients
Units
Scale
- 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
- 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).
- Add the garlic, gochujang, gochugaru, soy sauce, sugar, and stir to combine.
- Bring the broth to a boil and when it’s boiling, add the rice cakes and cook for 3 minutes.
- Add the ramen noodles and fish cakes and cook for 2 to 3 minutes, until the noodles are cooked.
- Turn the heat off and divide the rabokki into two bowls. Top with green onions and sesame seeds and serve immediately.
Notes
Make ahead of time:
Hold off on the fish cakes and ramen noodles if you are planning to make this ahead of time. Follow the recipe as is but only add the fish cakes and ramen noodles right before you are ready to eat the rabokki. You can make the rest ahead of time, for up to a day.
Leftovers: Unfortunately, rabokki doesn’t make good leftover food because the ramen noodles and fish cakes will get mushy and expand in size. I recommend removing them and keeping the rest in an airtight storage container. It will keep for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 20.6g
- Sodium: 3300mg
- Fat: 10.6g
- Saturated Fat: 3.4g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 92.4g
- Fiber: 2.5g
- Protein: 7.3g
- Cholesterol: 12.5mg
