Do you like Tteokbokki? How about Ramyun? Then, what if I combine those two? It sounds like a tasty wonderland, doesn’t it? Alright, let me take you there. Let’s get started!
Classic Rabokki (2 servings)
Ingredients:
- 7 oz (200g) Korean rice cakes
- 3-4 green onions (2.1 oz, 60g)
- 1/2 yellow onion
- 1.4 oz (40g) green cabbage
- 2 sheets Korean fish cakes (2.8 oz, 80g)
- 3 cups (720ml) water
- 1 pack of spicy Korean ramyun
- 1-2 hard-boiled eggs
Rabokki Sauce:
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 2.5 tbsp sugar
- 2 tbsp Korean chili paste (gochujang)
- 2 tbsp light corn syrup
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tbsp mirin
- 1/2 tbsp Korean beef stock powder (dasida)
- 1/2 tbsp chicken bouillon powder (or chicken stock)
- a few shakes of black pepper
- 1 tbsp ramyun powder
Instructions:
PREP INGREDIENTS
1. If you’re using frozen rice cakes, thaw in the refrigerator overnight or soak them in cold water while prepping other ingredients.
2. Chop the green onions into long strips.
3. Cut the onion into thin strips.
4. Cut the cabbage and fish cakes into bite-sized pieces.
MAKE SAUCE
In a small mixing bowl, mix together Korean chili pepper flakes, sugar, Korean chili paste, corn syrup, soy sauce, oyster sauce, mirin, Korean beef stock powder, chicken bouillon powder, black pepper, and ramyun powder.
MAKE RABOKKI
1. In a wok (or pan), add the rice cakes, 1/2 fish cakes, 1/2 green onions, 3 cups (720ml) water, and the sauce. Stir to combine. Bring it to a boil over medium-high heat.
2. Once it starts to boil, grab a spoon and taste it. (If it’s underseasoned, add more salt or soy sauce. If you want it more spicy, add some more Korean chili pepper flakes or fresh chilies!)
3. Add the remaining fish cakes, vegetables, ramyun noodles, and hard-boiled eggs. Let it continue to boil for 4 to 5 minutes. Or follow the package instructions.
4. Transfer it to a serving plate (or bowl). Finish it off with green onions. Enjoy~!
Super Simple Rabokki (1 serving)
Ingredients:
- 1-2 green onions
- 1.5 cups (360ml) water
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp sugar
- 1 tbsp ramyun powder
- 1/2 American cheese (optional)
- toasted sesame seeds, to garnish
Instructions:
1. Chop the green onions into long strips. Thinly slice some green onion for garnish.
2. In a wok (or pan), add 1.5 cups (360ml) water, Korean chili paste, sugar, and ramyun powder. Stir to combine. Place it over medium-high heat.
3. Once it starts to boil, add the dried vegetables, ramyun noodles, and green onions. Boil for 4 minutes or until the sauce reduces down a little bit and the noodles are cooked through.
4. Turn the heat off. Transfer it to a serving plate. Optionally, top it off with the sliced cheese and sprinkle on some chopped green onions and sesame seeds. Enjoy~!
WATCH FULL VIDEO
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Rabokki (Ramyun + Tteokbokki)
2
servingsIngredients
7 oz (200g) Korean rice cakes
3-4 green onions (60g)
1/2 yellow onion
1.4 oz (40g) green cabbage
2 sheets Korean fish cakes (2.8 oz, 80g)
3 cups (720ml) water
1 pack of spicy Korean ramyun
1-2 hard-boiled eggs
- Rabokki Sauce:
2.5 tbsp sugar
2 tbsp light corn syrup
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tbsp mirin
1/2 tbsp Korean beef stock powder (dasida)
1/2 tbsp chicken bouillon powder (or chicken stock)
a few shakes of black pepper
1 tbsp ramyun powder
Directions
- Prep Ingredients
- If you’re using frozen rice cakes, thaw in the refrigerator overnight or soak them in cold water while prepping other ingredients.
- Chop the green onions into long strips. Cut the onion into thin strips. Cut the cabbage and fish cakes into bite-sized pieces.
- In a small mixing bowl, mix together Korean chili pepper flakes, sugar, Korean chili paste, corn syrup, soy sauce, oyster sauce, mirin, Korean beef stock powder, chicken bouillon powder, black pepper, and ramyun powder.
- Make Rabokki
- In a wok (or pan), add the rice cakes, 1/2 fish cakes, 1/2 green onions, 3 cups (720ml) water, and the sauce. Stir to combine. Bring it to a boil over medium-high heat.
- Once it starts to boil, grab a spoon and taste it. (If it’s underseasoned, add more salt or soy sauce. If you want it more spicy, add some more Korean chili pepper flakes or fresh chilies!)
- Add the remaining fish cakes, vegetables, ramyun noodles, and hard-boiled eggs. Let it continue to boil for 4 to 5 minutes. Or follow the package instructions.
- Transfer it to a serving plate (or bowl). Finish it off with green onions. Enjoy~!
- Super Simple Version
- Chop the green onions into long strips. Thinly slice some green onion for garnish.
- In a wok (or pan), add 1.5 cups (360ml) water, Korean chili paste, sugar, and ramyun powder. Stir to combine. Place it over medium-high heat.
- Once it starts to boil, add the dried vegetables, ramyun noodles, and green onions. Boil for 4 minutes or until the sauce reduces down a little bit and the noodles are cooked through.
- Turn the heat off. Transfer it to a serving plate. Optionally, top it off with the sliced cheese and sprinkle on some chopped green onions and sesame seeds. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Depending on the brand, the cooking time might be a little different, so make sure to follow the package instructions.
4 Comments
I made this today after watching your video on youtube! 5Stars 10/10
Very delicious. Thank you!!
Mmmm, I love it with cheese! All of your recipes that I’ve tried have been so delicious. Thank you for making them so easy to follow.
I would love to see your version of Jjapaguri.
We love your recipes and videos! I made Rabokki tonight for dinner, it was amazing! Highly recommend 😍