Sweet and Spicy Rabokki (Simmered Rice Cakes with Noodles)
A popular snack bar dish of ramen noodles and rice cakes simmered in a sweet and spicy kelp and fish cake broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This rabokki uses a savory broth made with dried kelp and fish cake, then brings out deep umami by adding gochujang, fine gochugaru, and ramen seasoning powder. It comes together easily in about 20 minutes, making it great for an afternoon snack or late-night bite.
- Servings
- 2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Tteokbokki20
- Ramen noodles1
- Fish cake (eomuk)2 sheets
- Onion1/2
- Carrota little
- Large green onion (daepa)1
- Fish cake (eomuk) broth4 cups
Seasoning
- Gochujang (Korean red chili paste)2 tbsp
- Fine gochugaru (Korean chili flakes)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1 tbsp
- Minced garlic0.5 tbsp
- Ramen seasoning powder0.5 tbsp
Fish cake broth
- Water4 cups and a half
- Dried kelp (dasima)2 pieces
- Fish cake (eomuk)1/2 sheet
- Steep the dried kelp (dasima) in about 4 cups and a half of water for about 1 hour.
- It is great if you have cabbage among your vegetables.
- If the rice cakes are in the freezer, sprinkle on a little water and microwave them for about 2 to 3 minutes to make them soft.
Steps
If the rice cakes are frozen, sprinkle a little water over them and microwave for about 2-3 minutes to make them soft.
I cut the 2 sheets of fish cake into long, large pieces.
It is great if you have cabbage among your vegetables.
Tteokbokki and rabokki taste even better when made with broth.
Steep the dried kelp (dasima) in about 4 cups and a half of water for about 1 hour, add half a sheet of fish cake (eomuk), and bring to a boil.
Once it begins to boil, remove the dried kelp and boil for at least 5 minutes.
This makes about 4 cups of broth. The broth turns milky and savory.
You might run short of broth, so you can also make it with more water generously.
Add all of the seasoning ingredients above to the prepared fish cake broth and bring to a boil.
Adding a little ramen seasoning powder instead of MSG gives rabokki rich umami and makes it delicious.
When making plain tteokbokki, you can season it with soy sauce instead.
Also, using fine gochugaru makes the color much prettier and adds clean heat.
Once the broth boils, add the rice cakes, carrot, and onion.
Bring it to a quick boil, and once it boils again...
Add the remaining ingredients—the ramen noodles, fish cake, and large green onion—and simmer until the ramen noodles are cooked to a chewy texture.
It is boiling nicely. Now you can take it off the heat.
Ppunwife's tips
- Adding a little ramen seasoning powder instead of MSG gives rabokki rich umami and makes it delicious.
- Using fine gochugaru makes the color much prettier and adds clean heat.
FAQ
How should I prepare frozen rice cakes?
Sprinkle a little water over the frozen rice cakes and microwave them for 2 to 3 minutes to make them tender and soft.
Is there a secret seasoning trick to add more umami?
Adding about half a tablespoon of ramen seasoning powder instead of MSG brings out distinctive umami, and using fine gochugaru gives the sauce a pretty color and clean heat.
Are there other ingredients that go well besides the basic vegetables?
In addition to onion, carrot, and large green onion, adding cabbage makes it even more delicious.
