Create an easy one-pot dinner in 15 minutes that's impossible to resist! This mouthwatering Rabokki makes boring weeknights exciting with delicious surprises in every. single. bite. Annnd, you won't have a kitchen full of dishes waiting for you to clean up!
Rabokki, or ramen tteokbokki, is one of the Korean dishes that’s so hard to put down! Bibim Guksu is a light refreshing noodle dish that’s perfect for summertime. Rabokki is one of those hearty and comforting dishes hard to resist all year 'round... Sometimes with some Corn Cheese and Korean Fried Chicken if you're feasting 😉
What is Rabokki?
If you love chewy Tteokbokki rice cakes and can’t get enough of bouncy ramen noodles, this Rabokki is what you need in your life ASAP!
Rabokki is a popular Korean snack meal. The dish in Korean cuisine is a combination of tteokbokki with ramen noodles, which equals Rabokki.
Unlike Tteokbokki, which has chewy rice cakes as the star ingredient, Rabokki has many exciting components, so every bite is a pleasant surprise! It’s so much fun to eat and definitely the perfect dish for sharing.
🥘 Ingredients
OKAY - So, I know this list looks long, but TRUST ME, this dish comes together sooo quickly and easily! You’re just making the sauce, boiling the rest of the ingredients, then sprinkling on some garnishes - And boom!
Bust out the chopsticks because - IT’S TIME TO EAT! So easy.
- Instant Ramen Noodles: You can use any instant ramen or ramyen you’d like and save part of the seasoning packet to add to your Rabokki for an extra flavor enhancer! Some Asian markets even sell packs of just the instant noodles (without the seasoning powder), which is also a great option if you know you want to make more quick noodle dishes with easy sauces like 10-Minute Sesame Noodles or Chili Oil Garlic Noodles.
- Stock: Anchovy broth or dashi stock adds an additional depth of flavor. Dashi stock is super convenient because it comes in a powder so it has a longer shelf life compared to liquid stock. If you have trouble finding them, you can use 3 cups low-sodium chicken stock + 1 cup water. Using some kind of broth will give you a much more flavorful Rabokki than using water.
- Gochujang: This is Korean red paste that comes in varying spice levels. If you’re not sure about the spice level, keep in mind, it’s always easier to make it spicier! It’s more work to adjust once it’s already too spicy.
- Gochugaru: These Korean red pepper flakes are mild, but you can adjust them to your heat tolerance. You can easily find it at a local Asian or Korean grocery store.
- Dumplings: Frozen dumplings or Mandu (Korean dumplings) are an easy and irresistible way to bolster your ramen with chewy rice cakes, plus you’ll have the remaining dumplings for another quick meal! Choose whichever filling your heart desires! You can easily find frozen dumplings or Mandu at local Asian or Korean markets.
- Rice Cakes: These come in various shapes (tubular, disks, etc.). My fave are the tubular rice cakes but they’re all equally delicious 🙂 You can find them in the refrigerated or frozen sections of Korean or Asian grocery stores. If you’re using frozen rice cakes, make sure to soak them in warm water for at least 10 minutes before cooking to help soften them.
- Onions & Cabbage: This is an easy and yummy way to sneak in some crunchy veggies with all of the dumplings, noodles, and other goodness.
- Toasted Sesame Seeds: I like to use a combo of toasted white and black sesame seeds for a more contrasting garnish, but feel free to use one or the other.
See recipe card for quantities.
📖 Variations & Substitutions
Rabokki is a super versatile dish! Swap out or toss in more delicious add-ins to customize this Rabokki recipe to your taste buds. Here are a few ideas:
- Korean Fish Cakes: This is a super popular mix-in that adds even more protein and extra flavor to the dish! You can easily find them at local Asian or Korean markets in the frozen section.
- Cheese: Mozzarella cheese can be added for a glorious cheese pull. American cheese is also a common choice.
- Vegetarian Version: If you’d like to make it vegetarian-friendly, you can swap out the dashi stock for 3 cups low-sodium vegetable stock + 1 cup water and don’t forget to make the dumplings or Mandu veggie-filled!
- Extra Spicy: If you’re a spicy food lover, you can add in more gochugaru or gochujang for more heat.
🔪 Instructions
Making Rabokki, or ttteokbokki ramen, is dangerously easy.
So much so that it’s one of my go-to lazy comfort foods. I know it makes everyone happy with minimal effort haha. Here’s how to make Rabokki!
Step 1: Make the spicy sauce by combining gochujang, low-sodium soy sauce, sugar, & gochugaru. Optional, add in a bit of the ramen packet’s powder seasoning!
Step 2: In a large pan, pour in anchovy or dashi stock, spicy gochujang sauce, & heat on medium-high until sauce comes to a boil.
Step 3: Add onions, cabbage leaves, rice cakes, dumplings, & ramen noodles.
Step 4: If you're cooking Rabokki at the table with a portable stove, add soft or hard-boiled eggs, fresh green onions, and toasted sesame seeds & eat them as they're ready. Otherwise, add them in once noodles & dumplings are cooked through. Then dig in because happiness awaits - enjoy!
👩🏽🍳 Key Tips
- Best Pan Choice: I like using a large shallow pan with tall walls to help the broth thicken up more quickly. Then, I’ll bring the whole pan over to the table to pick from or, I’ll use my portable burner and we’ll all just eat directly from the pan as things finish cooking!
- Getting the Perfect Noodle Texture: Double-check the cooking time of your ramen noodles before adding them in. The rice cakes usually take the longest to cook (about 8-10 minutes) and sometimes the noodles are done way before then. Check the noodle’s packaging to avoid mushy soggy noodles.
💭 FAQ's
Rabokki is best enjoyed fresh! The dumplings, rice cakes, & noodles tends to absorb the sauce, bloat, & lose their bouncy texture.
But if you have leftovers, you can store it in an airtight container in the fridge for about 4 days. Reheat in the microwave with a splash of water (if needed) to help loosen the sauce.
Portable Burner Stove: If you decide to cook this Rabokki recipe at the table for everyone to enjoy as it cooks, this portable gas stove is perfect! It’s a fun way to get everyone together and they can pick their fave toppings as it’s freshly cooked. It’s also SUPER helpful for camping trips too! Can you tell I really love my portable burner haha Just don’t forget to get the gas canisters!
It’s a popular Korean street food made of tteokbokki with ramen in a sweet and spicy gochujang-based sauce. Popular mix-ins are dumplings, fish cakes, veggies, and cheese.
It depends on your spice tolerance, but this Rabokki recipe isn’t really spice. Remember to check the spice level of your gochujang though since it comes at different heat levels.
You can also adjust the amount of gochugaru (Korean chili flakes)
They’re super easy to find at local Asian or Korean markets in the refrigerated or frozen section. Frozen rice cakes are perfect for last-minute snacks or mix-ins because they last a while in the freezer. Just remember to soak them in warm water for about 10 minutes to help soften them before cooking.
Rabokki is a type of tteokbokki with ramen noodles. You can make it even more filling with exciting toppings like dumplings, cheese, fish cakes, or veggies.
Usually no because the broth is typically made with fish stock and fish cakes are sometimes mixed in. If you make it from home though, you can swap out the fish stock for vegetable stock instead and skip the fish cakes to make it vegetarian-friendly!
Rabokki, or tteokbokki ramen, is a Korean style ramen with a sweet and spicy gochujang-based sauce. It also has a ton of exciting textures from the chewy noodles, juicy dumplings, and crunchy toasted sesame seeds.
Rabokki | Tteokbokki Ramen
Watch How to Make It!
Ingredients
Sauce
- 3 tablespoons gochujang Korean chili paste
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sugar
- 1 teaspoon gochugaru Korean chili flakes
- 2 teaspoons ramen packet seasoning optional
Ingredients
- 4 cups anchovy or dashi stock*
- ½ medium onion finely diced
- ¾ cup cabbage shredded
- 14 rice cakes soaked in warm water for 20 minutes then drained
- 4 frozen dumplings
- 1 pack instant ramen noodles
- 2 boiled eggs cut in half
- ½ tablespoon sesame seeds toasted white and/or black
- 2 green onions thinly sliced
Instructions
- In a small bowl, combine the sauce ingredients. Set aside.
- Pour the anchovy or stock into a large pot on medium-high heat, then pour in the sauce. Stir until the sugar is dissolved then bring broth to a boil.
- Add in onions, cabbage, rice cakes, dumplings, cabbage, and instant ramen. Bring broth to a boil again and cook for about 7 minutes, or until the dumplings are cooked through and the noodles and rice cakes are chewy. The sauce should also have thickened too.
- Alternative Serving: If you’re cooking your Rabokki at the table, top the ingredients with eggs, sesame seeds, and green onions, then start eating as the ingredients finish cooking. is brought to a boil, reduce the heat to medium-low and beg
- Finish with boiled eggs, sesame seeds, and green. Stir then turn off the heat. Serve immediately & enjoy!
Notes
- Dashi Stock: Dashi stock can be easily found at local Asian or Japanese markets or on Amazon. I like that it comes in powder form, making it easily accessible for other recipes! Alternatively, you can swap it out for 3 cups low-sodium chicken stock + 1 cup water.
- Key Tips:
- Best Pan Choice: I like using a large shallow pan with tall walls to help the broth thicken up more quickly. Then, I’ll bring the whole pan over to the table to pick from or, I’ll use my portable burner and we’ll all just eat directly from the pan as things finish cooking!
- Getting the Perfect Noodle Texture: Double-check the cooking time of your ramen noodles before adding them in. The rice cakes usually take the longest to cook (about 8-10 minutes) and sometimes the noodles are done way before then. Check the noodle’s packaging to avoid mushy soggy noodles.
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Two Options for Serving & Eating:
- You have a couple of options to enjoy this deliciously comforting dish. The first common way is to cook your Rabokki in a pan, then serving them in bowls as you would any dish.
- Alternatively, if you have a portable stove with gas canisters you can use on your dining table, you can cook and eat your Rabokki at the table! Place all your ingredients in the pan and set the pan’s heat to medium, then reduce down to low once it begins to boil. Enjoy eating the toppings as it cooks with the rest of your meal, adding in more broth, if needed, once the sauce boils down.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
At
Sugar?
AT
Sorry, read recipe wrong! It’s delicious
mikhaeats
haha yay, so glad you enjoyed it!