Abundant Seafood Rabokki
Abundant Seafood Rabokki
Deep Seafood Flavor is Unbeatable! Rabokki so good you’ll scrape the bottom of the pot.
I missed the seafood-filled instant tteokbokki I used to eat, so I decided to make it myself. This is a comprehensive ‘gift box’ tteokbokki, packed with chewy rice cakes, springy ramen noodles, and rich seafood.
Main Ingredients- Rice cakes (tteok) 200g (Soak briefly in water for a soft and chewy texture)
- Fish cakes (eomuk) 200g (Cut into bite-sized pieces)
- Ramen noodles 1 packet
- Onion 1/4 (thinly sliced)
- Cabbage 1 handful (cut into bite-sized pieces)
- Squid 1 whole (cleaned and scored)
- Shrimp 6 pcs (thawed and cleaned)
Seasoning- Gochujang (Korean chili paste) 1 Tbsp (Base for spicy flavor)
- Gochugaru (Korean chili flakes) 4 Tbsp (Adds heat and color; adjust to your spice preference)
- Sugar 4 Tbsp (Balances the spiciness with sweetness)
- Minced garlic 1 Tbsp (Essential for depth of flavor)
- Ginger powder 1 tsp (Removes any fishiness from seafood and enhances aroma)
- Black pepper a pinch (A dash for added savory notes)
- Soy sauce 2 Tbsp (Adds umami and depth)
- Gochujang (Korean chili paste) 1 Tbsp (Base for spicy flavor)
- Gochugaru (Korean chili flakes) 4 Tbsp (Adds heat and color; adjust to your spice preference)
- Sugar 4 Tbsp (Balances the spiciness with sweetness)
- Minced garlic 1 Tbsp (Essential for depth of flavor)
- Ginger powder 1 tsp (Removes any fishiness from seafood and enhances aroma)
- Black pepper a pinch (A dash for added savory notes)
- Soy sauce 2 Tbsp (Adds umami and depth)
Cooking Instructions
Step 1
I had trouble finding the right kind of rice cakes for tteokbokki at the supermarket, so I bought a large pack online and portioned it out. Keeping them vacuum-sealed makes them last longer and gives me peace of mind. (Rinse the rice cakes briefly under water before use to soften them.)
Step 2
For the rice cakes, lightly rinse them under running water or soak them in cool water for about 10 minutes. This helps to soften the exterior, allowing the sauce to penetrate better and preventing them from becoming too hard during cooking.
Step 3
Thinly slice the onion and cut the cabbage into bite-sized pieces. The natural sweetness from these vegetables will enhance the broth, making it even more delicious.
Step 4
In a wide pot or pan, add 400ml of water. Stir in 1 Tbsp Gochujang, 4 Tbsp Gochugaru, 4 Tbsp sugar, 1 Tbsp minced garlic, and 1 tsp ginger powder. Bring this mixture to a simmer over medium heat, ensuring the Gochujang is fully dissolved. This step creates the foundational flavor for the broth.
Step 5
Once the seasoning mixture is boiling, add the sliced onions and cabbage first and let them cook slightly. Then, add the softened rice cakes and the cut fish cakes. Let this simmer until the sauce has reduced and the rice cakes and fish cakes are tender and have absorbed the flavors. It’s important to let them cook long enough for the sauce to meld.
Step 6
Clean the squid, removing the innards. Score the flesh side in a diamond pattern. This scoring will make the squid more tender when cooked and also gives it a more appealing presentation. (Feel free to add other types of seafood if you like.)
Step 7
When the rice cakes and fish cakes are mostly cooked, add the ramen noodles, the prepared squid, and the shrimp. Continue to cook until the ramen is done and the seafood is cooked through. Finish with a pinch of black pepper for extra aroma. Stir everything gently to ensure even cooking. The rabokki is best enjoyed when the sauce has thickened and coated all the ingredients beautifully.
