Hi guys!
Today, I’m sharing Rabokki recipe!
Rabokki is pretty much same as tteokbokki– rice cake in sweet and spicy sauce!
But in this case, instead of rice cake, we are using ramen noodles!
For this recipe, instant ramen noodles works the best, but you can use dry or fresh one too!
In a pot or a wok, pour Korean ultimate stock and add gochujang (Korean red pepper paste), gochugaru (Korean red pepper flakes), soy sauce and sugar.
Stir well until gochujang and sugar has dissolved completely and bring it to boil over high heat.
Korean ultimate stock has lots of flavor form onion, garlic, peppercorns dried shiitake, green onions, dried anchovy and dried seaweed. Check out my recipe because it will be my first choice for this recipe but you can also use chicken stock!
Ultimate Korean Stock : Basic Korean Stock Recipe for All Korean Food
Add fish cake, cabbage, white/light green part of then green onions and carrot. Bring back to boil and let it keep boiling for 2 to 3 minutes.
Add ramen noodles and hard boiled eggs and cook the noodles until your liking or following then directions of the package you’re using.
I used Korean plain instant ramen noodles it’s same thing as regular instant ramen noodles, but no seasoning. You can find online or Korean grocery stores and you can also use any instant ramen noodles that you can find!
Toss in the dark green part of the green onions.
Transfer to a serving bowl and garnish with sesame seeds.
Serve with fried dumplings or/and kimbap!
Enjoy!
Print
Rabokki Korean Sweet & Spicy Ramen
- Cook Time: 6 mins
- Total Time: 6 mins
- Yield: 2 1x
Description
Ingredients
- 4 cup Korean ultimate stock or 3 cups chicken stock + 1 cup water
- 3 Tbsp gochujang, Korean red pepper paste
- 1 Tbsp gochugaru, Korena red pepper flakes, optional
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 6 oz fish cake, cut into bite size
- 6 oz cabbage, sliced
- 2 to 3 green onions, sliced and separated white/light green part and dark green part
- 1 oz shredded carrot
- 1 package Korean instant ramen noodles
- 2 hard boiled eggs
- sesame seeds for garnish
Instructions
- In a pot or a wok, pour the stock and add gochujang, gochugaru, soy sauce and sugar. Stir well until gochujang and sugar has dissolved completely and bring it to boil over high heat.
- Add fish cake, cabbage, white/light green part of then green onions and carrot. Bring back to boil and let it keep boiling for 2 to 3 minutes.
- Add noodles and hard boiled eggs and cook the noodles until your liking or following then directions of the package you’re using. Toss in the dark green part of the green onions.
- Transfer to a serving bowl and garnish with sesame seeds. Serve with fried dumplings or/and kimbap! Enjoy!
8 comments
Hi, I can’t buy fishcake in Poland. What can I substitute this ingredient?
You can make without it! Or imitation crab meat?
Annyeong from Indonesia !
I just finished cook this .
I replaced the fish cake with mushrooms. And I add gyoza as a side dish. It tastes very delicious !! Thank you for the recipe 😊
★★★★★
So tasty and addictive! I made this without green onions, half the fish cake amount and soy sauce since the chicken stock was also a bit salty already. The liquid seemed a lot at first but in the end, there was just enough sauce left.
★★★★★
Can medium firm tofu substitute for the fish cake?
I think Tofu is a good idea
★★★★★
I agree!
What do you think of adding canned tuna to sub fish cake?