Spicy and Sweet Rabokki: A Hearty Noodle & Rice Cake Stew for Everyone
The Ultimate Rabokki Recipe: Chewy Rice Cakes and Ramen Noodles Made Easy
We made our family’s favorite soupy tteokbokki with chewy rice cakes that kids love. Rabokki, a delightful twist with ramen noodles simmered in a rich, flavorful broth, is perfect for dipping other snacks like sundae, fried foods, or boiled eggs. While many convenient tteokbokki meal kits are available, you can easily create this delicious dish at home! On a day when the kids were craving rabokki more than usual, I added a whole packet of ramen, making the broth a bit less soupy than normal. Feel free to adjust the amount of ramen to half a packet or a whole one, depending on your preference, and enjoy every last drop of the delicious broth. Eating the chewy rice cakes with the savory broth will make you forget all about store-bought rabokki! Here’s a step-by-step guide on how to quickly make this dish with a simple broth and a perfectly balanced gochujang-based sauce.
Tteokbokki & Topping Ingredients
- 400g Tteokbokki rice cakes (soft rice cakes recommended)
- 2-3 sheets of square fish cakes
- 1 packet of ramen noodles
- 1/2 stalk of green onion
- 700ml Water
- 2 Anchovy stock cubes (or 700ml anchovy-kelp broth)
Delicious Rabokki Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 2 Tbsp Sugar
- 2 Tbsp Corn syrup (or Oligodang)
- Pinch of Black pepper
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 2 Tbsp Sugar
- 2 Tbsp Corn syrup (or Oligodang)
- Pinch of Black pepper
Cooking Instructions
Step 1
In a pot, bring 700ml of water to a boil with 2 anchovy stock cubes. When you want a quick and flavorful broth without making a separate dashi, stock cubes are very convenient. If using homemade broth, prepare 700ml.
Step 2
Gently rinse the tteokbokki rice cakes under running water. If using frozen rice cakes, soak them in water to thaw. This helps prevent them from sticking together and ensures a softer texture.
Step 3
While the rice cakes are soaking, slice the green onion and fish cakes. Instead of diagonally slicing the green onion thinly, cutting it into larger, longer pieces makes it easier to eat with the broth. Slice the fish cakes into bite-sized pieces as well.
Step 4
Once the broth is boiling, add the rice cakes and 2 Tbsp of sugar. Simmering the sugar with the rice cakes first allows the sweetness to penetrate, creating a more flavorful base. Cook until the rice cakes are softened.
Step 5
Now, let’s make the delicious rabokki sauce. In a bowl, combine 2 Tbsp gochugaru, 1 Tbsp gochujang, 2 Tbsp soy sauce, 2 Tbsp corn syrup, and a pinch of black pepper. Mix well, then add this sauce mixture to the simmering rice cakes in the pot. Stir to combine and let it simmer.
Step 6
Once the sauce starts to boil, add the sliced fish cakes. Fish cakes can become too soft if overcooked, so adding them near the end of the cooking process ensures they are tender and absorb the flavor beautifully.
Step 7
Add the ramen noodles now to prevent them from getting soggy. We prefer our noodles slightly firm, so we only cook them briefly. You can adjust the cooking time according to your preference; they usually cook through in just 1-2 minutes.
Step 8
Finally, add the large-cut green onions and stir gently just to combine before turning off the heat. The added freshness of the green onions enhances the flavor. This hearty bowl of rabokki is so popular that our family finishes every last bite! The kids love it with a sprinkle of sesame seeds on the ramen for extra nuttiness. Serving it with crispy pan-fried dumplings is a match made in heaven. You can also add other ingredients like boiled eggs or beef brisket to make it a complete and satisfying meal. Enjoy making and savoring this delicious dish!
