Spicy Rabokki Delight: A Fusion of Rice Cakes and Ramen
If you’re a fan of spicy Korean street food, you’re going to love this Rabokki recipe! Rabokki is a popular fusion dish that combines the chewy texture of rice cakes with the heartiness of ramen noodles, all smothered in a spicy, sweet sauce. This recipe is perfect for anyone looking to spice up their mealtime with a quick and easy dish that’s both filling and bursting with flavor. So, let’s dive into how to make this delightful Rabokki!
Ingredients:
- Fish Cake Sheets: About 5 1/2 ounces (3 to 4 sheets), such as Choripdong, thawed
- Korean Rice Cake Sticks: 10 ounces (30 to 32 sticks), such as Hansang, thawed
- Scallions: 3 medium, greens cut into 1/2-inch pieces (whites reserved for another use)
- Water: 3 1/2 cups
- Dried Anchovies: 5 medium (about 5-inch)
- Dried Kombu: 1 piece (about 4×1-inch)
- Korean Instant Ramen Noodles: 1 package (about 4.2 ounces), such as Nongshim Shin Original Ramyun, seasoning discarded
- Gochujang Pepper Paste: 2 tablespoons
- Oligo Syrup or Light Corn Syrup: 2 tablespoons
- Gochugaru Red Chili Powder: 1 tablespoon, preferably fine
- Kosher Salt: To taste
- Roasted Sesame Seeds: 1 tablespoon
Directions:
- Preparation:
- Begin by letting the frozen fish cake sheets and rice cakes thaw at room temperature. Alternatively, soak the rice cakes in cold water for about 10 minutes, then drain.
- Cut the fish cake sheets into 1-inch-wide strips for easy eating.
- Broth Creation:
- In a large saucepan, combine the water, dried anchovies, and kombu. Bring to a boil over high heat and boil for 3 minutes. Remove the anchovies and kombu with a slotted spoon and discard, leaving a flavorful broth.
- Cooking the Ramen:
- Add the ramen noodles to the broth and cook for 1 minute, stirring to separate the noodles. Remove the noodles with a slotted spoon or tongs and set aside.
- Sauce and Main Ingredients:
- Stir in the gochujang, oligo syrup (or corn syrup), and gochugaru chili powder until well combined.
- Add the prepared fish cakes and rice cakes to the pot. Cook on medium-high heat, stirring frequently, until the ingredients are heated through and the flavors meld, about 2 minutes.
- Final Touches:
- Return the noodles to the pot and cook for another minute until al dente. Turn off the heat, taste, and season with kosher salt as needed.
- Sprinkle with scallions and roasted sesame seeds before serving.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 350 per serving
- Servings: 2
Serving Suggestions:
Rabokki is best served hot, straight from the pan, allowing the sauce to thicken slightly as it cools. Pair it with a side of kimchi or a fresh salad for a complete meal.
Whether you’re new to Korean cuisine or a seasoned connoisseur, this Rabokki recipe is sure to satisfy your cravings for something spicy, sweet, and incredibly satisfying. Enjoy cooking and indulge in the rich flavors of this beloved street food at home!
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Rabokki
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
About 5 1/2 ounces frozen fried fish cake sheets (3 to 4), such as Choripdong
10 ounces frozen Korean rice cake sticks (30 to 32), such as Hansang (see Recipe Notes)
3 medium scallions
3 1/2 cups water
5 medium (about 5-inch) dried anchovies
1 (about 4x1-inch) piece dried kombu
1 (about 4.2-ounce) package Korean instant ramen noodles, such as Nongshim Shin Original Ramyun
2 tablespoons gochujang pepper paste
2 tablespoons oligo syrup or light corn syrup
1 tablespoon gochugaru red chili powder, preferably fine
Kosher salt
1 tablespoon roasted sesame seeds
Instructions
Let 5 1/2 ounces fried fish cake sheets (3 to 4) and 10 ounces frozen rice cakes sit at room temperature until thawed. (Alternatively, place the rice cakes in a medium bowl, cover with cold water, and set aside to thaw for 10 minutes. Drain before using.)
Cut the greens from 3 medium scallions crosswise on a slight diagonal into 1/2-inch-wide pieces (save the whites for another use). Cut the fish cake sheets crosswise into 1-inch-wide strips.
Place 3 1/2 cups water, 5 dried anchovies, and 1 (about 4×1-inch) piece kombu in a large saucepan and bring to a boil over high heat. Boil for 3 minutes. Remove the anchovies and kombu with a slotted spoon and discard.
Add 1 block instant ramen noodles (discard the seasoning packet) to the pot and cook, stirring to separate the noodles, for 1 minute. Using a slotted spoon or tongs, transfer the noodles to a bowl.
Add 2 tablespoons gochujang, 2 tablespoons oligo or light corn syrup, and 1 tablespoon gochugaru chili powder to the pot, and stir until fully dissolved. Add the rice cakes and fish cakes and cook on medium-high heat, stirring often, until heated through and the flavors start to meld, about 2 minutes.
Return the noodles to the pot and cook, stirring occasionally, until al dente, about 1 minute. Turn off the heat. Taste and season with kosher salt as needed. Top with the scallions and 1 tablespoon roasted sesame seeds. Divide the tteokbokki between bowls or serve straight from the pan; the sauce will thicken slightly as it sits.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350 kcal