Rabokki Recipe
I must thank all the KDrama I have watched lately for introducing me to Korean dishes like ddeokbokki, jajangmyeon, Bibim Guksu, seaweed soup, and kimbap. The first time I tried ddeokbooki I didn’t think too much before eating my first rice cake as it looked delicious. No wonder that in Kdramas they always feature the main characters slurping ddeokbooki in the streets of Seoul. Slowly, I started adding different ingredients like vegetables, eggs, cheese, meat, and mandu as I found every Korean loved to create his own version. And I also learned that by adding Ramen (Korean ramyeon) this becomes rabokki – double the carbohydrates (Ramyeon + Rice Cakes) and double the taste!
What is Rabokki – Ramen & Ddeokbokki?
Certainly, I would pick Rabokki as the perfect comfort food in a bowl. It’s a warm and comforting dish with chewy rice cakes and veggies cooked in a hearty, sweet and spicy broth. Add the instant ramyeon and you can start slurping in just 15 minutes. This red and appetising dish is the perfect street food, and apart from the high carb content, the dish is quite healthy.
The ingredients used are things that you can easily find in your pantry. You only need four seasonings – Red pepper paste, red pepper powder, soy sauce, and sugar. Simple right? Of course, then you can add whatever vegetable or meat you have available according to your preferred taste.
Why You’ll Like It
- Preparing Rabokki is quite easy once you gather all the ingredients. It’s handy to make and eat weekly.
- It saves you money as the recipe is cheap, and you can easily save money on food delivery.
- This is street food, but absolutely no junk food. So if you don’t exaggerate with salt and ready-made sauces, the recipe is quite healthy.
Save this easy recipe in your arsenal cause it’s a one-pot meal in literally 15 minutes. Here at Wellbeingbarista, I love to propose these great life savers as I believe you can improve your well-being with some small hacks!
Tips for the Perfect Tteok with Ramyeon
- Before adding spice and following blindly any recipe, add a little by little and adjust to your taste.
- Red pepper paste, red pepper powder, soy sauce, and sugar are the BASIC ingredients. Right?
- You can add whatever vegetable or meat you have available according to your preferred taste. If you want vegetarian rabokki, omit the fish cakes or find vegetarian fish-like alternatives.
What You Need
What are the Rabokki Ingredients?
Seasoning
- 1½ tbsp of red pepper powder
- 1 tbsp of red pepper paste (gochujang)
- 2 tbsp of soy sauce
- 3 tbsp sugar
Other Ingredients
- 2 cups water (anchovy broth or beef broth)
- 1 ramen noodle
- 2 boiled eggs
- 1 cup onion
- 1 cup rice cake
- 2 fish cakes
- 1 cup green onion
Rabokki Variations to Try
1. Rose Rabokki (Creamy Version)
- Add ½ cup heavy cream + 1 tbsp butter to the broth.
- Garnish with parmesan cheese for a rich, creamy twist.
2. Jjajang Rabokki
- Stir in 2 tbsp black bean paste (jjajang) for savoury depth.
- Top with cucumber matchsticks for crunch.
3. Cheese Rabokki
- Cover with 1 cup shredded mozzarella, broil until bubbly.
- Add corn kernels for sweetness.
4. Seafood Rabokki
- Replace fish cakes with shrimp, squid, or mussels.
- Boost umami with 1 tsp fish sauce.
5. Vegan Rabokki
- Use vegan gochujang and maple syrup instead of sugar.
- Protein options: king oyster mushrooms or seitan.
Pro Tip: Mix and match! Try rose + cheese for ultimate indulgence.
How to prepare Rabokki?
Cut the Vegetables
- First, shred the onion and cut 1 cup
- Slice 2 fish cakes into bite-sized pieces. If the fish cakes are frozen, then submerge them in hot water for a few seconds.
- Cut the green onion into large chunks.
- Soak the rice cake in water to make it soft.
For the Seasoning
- In small containers, prepare a tablespoon of red pepper paste, 1 1/2 spoons of red pepper powder, 2 spoons of soy sauce, and 3 spoons of sugar. If you don’t like sweetness, I suggest trying with 2 spoons first and tasting.
- Mix the seasonings well in a small bowl.
Cook the Rabokki
- Put 2 cups of water or stock in a pan or skillet. Then add the rice cakes and fish cakes.
- Add the seasoning as soon as the water starts boiling and mix it well with the water.
- While boiling, add the onion, green onion, and the ramen. You can also add a little water if you see that the sauce has too little water.
- Now you can enjoy the flavours of the Rabokki.
Saving Rabokki for Later
- Refrigerate:
✔ Store in an airtight container for up to 2 days.
✔ Reheat gently on the stovetop with a splash of water to revive the sauce. - Freeze (for components):
✔ Rice cakes and broth freeze well separately for 1 month.
✖ Avoid freezing cooked ramen (it turns mushy). - Make-Ahead Tip: Double the sauce and freeze it for future use—just add fresh rice cakes and ramen later!
Serving Rabokki
- Classic Style: Serve piping hot in bowls with extra soft-boiled eggs and sliced fish cakes.
- Upgrade It:
- Top with mozzarella cheese (melt under a broiler for 2 mins).
- Add kimchi or spicy mayo for extra kick.
- Balance with a side of quick-pickled cucumbers.
- For Sharing: Perfect as a communal dish for K-drama nights—add extra ramen and rice cakes to stretch servings.
More Korean Rice & Pasta Recipes
- Bibim Myeon
- Jajangmyeon Korean Dinner
- Kimchi Fried Rice with Fried Egg
- Japchae Mandu Recipe (Vegetarian Dumplings)
- Beef Bulgogi Udon Noodles
Health Info
| Calories: | 598.46 |
| Sugar: | 28.12 |
| Sodium: | 1910.7 |
| Fat: | 16.3 |
| Carbohydrates: | 95.14 |
| Fiber: | 6.4 |
| Protein: | 19.17 |
Rabokki Recipe
Description
Ingredients
Seasoning
- 1½ tbsp of red pepper powder
- 1 tbsp of red pepper paste gochujang
- 2 tbsp of soy sauce
- 3 tbsp sugar
Other Ingredients
- 2 cups water anchovy broth or beef broth
- 1 ramen noodle
- boiled egg
- 1 cup onion
- 1 cup rice cakes
- 1 cup fish cakes
- 1 cup green onion
Instructions
Cut the vegetables
- First, shred the onion.
- Cut 2 fish cakes into bite size pieces. Submerge for a few seconds in hot water if they are frozen.
- Cut the green onion into large chunks.
- The rice cake is prepared by soaking it in water to make it soft.
For the Seasoning
- Prepare 1 spoon of red pepper paste, 1 1/2 spoon of red pepper powder, 2 spoons of soy sauce and 3 spoons of sugar. If you don’t like sweetness I suggest to try with 2 spoons first and taste.
- Mix the seasonings well in a small bowl.
Cook the Rabokki
- Put 2 cups of water or stock in a pan or skillet. Then add the rice cakes and fish cakes.
- Add the seasoning as soon as the water starts boiling and mix it well with the water.
- While boiling add onion, green onion and the ramen. Add boiled eggs (halved or whole) and simmer 1-2 mins to warm through. You can also add a little water if you see that the sauce has too little water.
- Now you can enjoy the flavors of the Rabokki.
FAQ About Rabokki
The broth and rice cakes can be prepped 1 day ahead, but add ramen fresh when serving (noodles turn soggy when stored).
Find them frozen at Korean grocery stores or online. Soak in warm water for 10 mins if hard.
Control the heat! Start with ½ tbsp red pepper powder, then adjust. Add 1 tbsp honey or milk to tame spice.
Yes! Swap fish cakes for shiitake mushrooms or tofu, and use veggie broth.
Stir in ¼ cup hot water until it reaches a silky, slurpable consistency.
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