Spicy Rice Cake and Noodle Stir-fry (Rabokki)
Super Easy Rabokki in 10 Minutes! Guaranteed Delicious!
As someone who absolutely loves tteokbokki, I enjoy making it at home just as much as grabbing it from street vendors. I make or buy tteokbokki at least twice a week, so while I don’t post about it often, I’m always refining my recipes for simple and delicious versions. This is my go-to recipe for a quick and satisfying Rabokki.
Ingredients (1 serving)
- 1 cup rice cakes (tteok)
- 1/2 pack instant ramen noodles
- 2 sheets fish cakes (eomuk)
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 0.5 Tbsp corn syrup (or oligodang)
- 1 Tbsp soup soy sauce (guk-ganjang)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare your ingredients. Rinse the rice cakes under cold water and drain them. Cut the fish cakes into bite-sized pieces (approximately 3x5cm). Have your ramen noodles ready.
Step 2
In a wide pan or pot, add 3 cups of water. Add the rice cakes, cut fish cakes, and ramen noodles all at once. Turn the heat to high and bring to a boil.
Step 3
As soon as the water starts boiling, add all the seasoning ingredients. Measure out and add the gochujang, gochugaru, sugar, corn syrup, and soup soy sauce. Stir everything together to combine as it cooks.
Step 4
Continue to boil until the ramen noodles are cooked through. Start with high heat, and once the broth comes to a rolling boil, reduce the heat to medium-low to prevent it from boiling over, allowing the flavors to meld.
Step 5
The key to the deliciousness of this Rabokki recipe lies in the balance of sugar and soup soy sauce. Getting these ratios right will ensure a fantastic taste in under 10 minutes.
Step 6
The rice cakes and fish cakes will cook first, with the ramen noodles cooking last. It’s important to cook them considering their different cooking times. Cooking the rice cakes and noodles over high heat helps achieve a wonderfully chewy texture.
Step 7
Once the rice cakes and noodles are almost cooked, taste the broth and adjust the seasoning to your preference by adding more corn syrup for sweetness or soup soy sauce for saltiness. I personally like it a bit sweeter, so I added a little extra corn syrup, and it was absolutely delicious! You’ll find yourself wanting to taste the broth repeatedly!
Step 8
When the noodles are fully cooked, your Rabokki is ready! Finish with a sprinkle of black pepper and, if desired, some chopped green onions for an extra touch of freshness and flavor.
Step 9
I tasted a piece of rice cake with the broth, and it’s incredibly delicious! The noodles are so well-coated in the sauce, I can’t wait to slurp them up!
Step 10
The true essence of tteokbokki is in its sauce! A slightly sweet, perfectly spicy mix of gochujang and gochugaru, balanced with the clean saltiness of soup soy sauce, guarantees a wonderful flavor. For a soupy tteokbokki, adding a dash of Dasida (MSG-based soup stock) after seasoning with soup soy sauce can enhance the umami. My love for tteokbokki is clearly reflected in my waistline!
