Go Back
–+ servings
A futuristic Cyberpunk-style food photo. Two bowls of Rabokki (instant ramen in a Korean Tteokbokki sauce) with various toppings.
Print Recipe

Rabokki

Spicy ramen tteokbokki topped with dumplings, eggs, and whatever you like.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Korean
Servings: 2 people

Equipment

  • 1 large spice ball optional

Ingredients

For the broth (optional)

  • 750 ml water
  • 0.5 sheet dasima kelp aka kombu
  • 15 g dried anchovies

For the stew

  • 1 block instant or ramen noodles or whatever noodles you like
  • 150 g Korean rice cakes
  • 2-3 fish cakes sheet-shaped
  • 0.25 head napa cabbage or green cabbage
  • 1 yellow onion small to mid-sized
  • 2 stalks green onion or 1/2 stalk of leek
  • some neutral oil for frying
  • some sesame seeds (black or white) for garnish, optional

For the toppings (optional)

  • 2 eggs
  • 4-6 mandu or gyoza optional

For the sauce

  • 2 cloves garlic
  • 3 tbsp gochujang
  • 1 tbsp gochugaru or any chili flakes
  • 2 tbsp soy sauce
  • 1-2 tbsp white sugar
  • 1 pinch black pepper

Instructions

Make the broth (optional)

  • Note: If you don't feel like making fresh broth, you can put instant dashi powder (dashi no moto) into the water instead, or just use plain water.
  • Put the water into a small pot and add the the seaweed. Let it soak for one hour for best results, or proceed with the next steps right away if you don't have time.
  • Turn up the heat to high and add the anchovies (ideally in a spice ball) to the water.
  • Bring to a boil, then turn down the heat and let it simmer for 10 minutes, skimming off the foam that gathers on the surface.
  • Remove the kelp and let the anchovies simmer on low heat for another 10 minutes.
  • Take it off the heat and set aside. If desired, strain through a cheese cloth or similar to get rid of any impurities.

Prep the ingredients

  • If using frozen dumplings, remove them from the freezer to thaw ahead of time.
  • Soak rice cakes in cold water for 15 minutes.
  • Boil the eggs (6 minutes for soft-boiled, 10 minutes for hard-boiled), and set aside.
  • Cut onions into thin slices.
  • Thinly slice the green onions.
  • Cut cabbage into bite-sized chunks.
  • Slice the fish cakes into bite-sized strips.
  • Finely mince the garlic (or use a garlic press), then thoroughly mix it it with all the other sauce ingredients in a bowl.

Make the stew

  • Take out a large frying pan or flat-bottom wok for the stew, a small pot for boiling the noodles, and (if using) a small frying pan for the dumplings.
  • Start bringing a small pot of lightly salted water to a boil.
  • As you follow the next steps, once the water boils, put the noodles in. Cook them a minute or two short of the package instructions, drain, and set aside.
  • Heat up some oil in a large frying pan or flat-bottom wok.
  • Add the onions and sauté until translucent.
  • Add the broth and stir in the sauce. Let it come to a boil, then reduce to medium high heat.
  • Add the rice cakes. (Make sure they are cooked in the stew for at least 5 minutes.)
  • Add the cabbage and fish cakes and let it cook for a few minutes.

Assemble

  • In the meantime, if you are adding dumplings, heat up some oil in the small frying pan and fry them.
  • Stir the already (under-)cooked noodles into the stew.
  • Add some of the green onions, stir for another minute, and take off the heat.
  • Peel the eggs and slice into halves.
  • Distribute the rabokki in bowls, distribute dumplings and halved eggs on top.
  • Sprinkle with remaining green onions as well as sesame seeds.