Restaurant-Style Rabokki at Home: Ryu Soo-young’s Golden Recipe
How to Make Rabokki (Spicy Rice Cake and Instant Noodle Stir-fry) – Popular Korean TV Show Chef Ryu Soo-young’s Recipe (Using Tteokbokki Rice Cakes & Instant Noodles)
Craving that authentic Korean street food flavor? This Rabokki recipe from Ryu Soo-young, affectionately known as ‘Eonam Seonsaeng’ on the popular show ‘Pyeonstorang,’ is your ticket to deliciousness! Perfect for busy weekdays or a fun weekend meal, this dish recreates the beloved taste of a traditional ‘bunsik’ (snack bar) style Rabokki. Forget the slightly ‘off’ homemade versions; this recipe guarantees a burst of authentic flavor that will make you feel like you’re at your favorite Korean snack spot. Let’s get started on this simple yet incredibly satisfying summer vacation special!
Main Ingredients
- Tteokbokki rice cakes (tteok) – as much as you like
- 3 sheets of fish cakes (eomuk)
- 1 packet of instant noodles (ramyeon)
- 1 stalk of green onion (scallion)
Golden Seasoning Mix
- 1 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Sugar
- 1 Tbsp Jin Ganjang (Korean soy sauce)
- 1/2 packet of ramyeon soup powder (flavor packet)
- 0.5 Tbsp Gochugaru (Korean chili flakes) (or to taste)
- 1 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Sugar
- 1 Tbsp Jin Ganjang (Korean soy sauce)
- 1/2 packet of ramyeon soup powder (flavor packet)
- 0.5 Tbsp Gochugaru (Korean chili flakes) (or to taste)
Cooking Instructions
Step 1
First, prepare the green onions, which will add a wonderful depth of flavor to your Rabokki. Chop the green onions into large pieces – this is key for a truly authentic taste! Tteokbokki is always better with generous amounts of green onion. Rinse the tteokbokki rice cakes (tteok) thoroughly and drain them well in a colander.
Step 2
Next, prepare the fish cakes (eomuk), which are essential for creating a rich broth. Cut them into bite-sized pieces, such as triangles or squares. This makes them easy to eat, especially for children.
Step 3
Now, grab a pot or a wide pan for your Rabokki. Add the chopped green onions first, followed by 700ml of cold water. Place the pot over medium heat and bring it to a boil. We’ll add the seasonings once the water is simmering.
Step 4
As the water begins to boil, it’s time to add the seasoning mixture! Combine 1 Tbsp of gochujang, 1.5 Tbsp of sugar, 1 Tbsp of jin ganjang, and half of a ramyeon soup powder packet. This combination is the secret to an incredible umami flavor boost!
Step 5
Add the pre-cut fish cakes to the pan. This will allow them to absorb the delicious seasoning as they cook, adding a delightful chewy texture to the dish.
Step 6
Once the seasoned water is bubbling vigorously, add the tteokbokki rice cakes. Reduce the heat to medium-low and let them simmer gently for about 3 minutes, allowing the rice cakes to absorb the flavorful sauce and become plump and tender. This forms the perfect base for your Rabokki.
Step 7
After the rice cakes have cooked for about 3 minutes, it’s time to add the star of the show: the instant noodles (ramyeon)! It’s important not to overcook the noodles, as you want them to retain a slightly firm, ‘al dente’ texture. For an even chewier result, consider using jjajangmyeon or jjapaguri noodles.
Step 8
Finally, for those who enjoy a bit of heat, add the gochugaru (Korean chili flakes) to adjust the spiciness to your preference. Using 0.5 Tbsp provides a pleasant, mild heat that complements the other flavors beautifully without being overwhelming.
Step 9
Once the gochugaru is well incorporated and the Rabokki has a rich, inviting color, turn off the heat immediately. Be careful not to overcook the noodles at this stage. Congratulations, you’ve just made an amazing restaurant-quality Rabokki right in your own kitchen!
