Rabokki Ramen Tteokbokki
A popular Korean street food fusion featuring chewy rice cakes and ramen noodles in a spicy, sweet gochujang sauce.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 200 grams Korean rice cakes (Tteok)
- 1 pack Ramen noodles (instant)
- 2 sheets Korean fish cakes (Eomuk)
- 3 cups Anchovy broth or water
- 2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Gochugaru (Korean chili flakes)
- 1 1/2 tablespoons Sugar
- 1 tablespoon Soy sauce
- 1 teaspoon Minced garlic
- 2 stalks Green onions, chopped
- 2 pieces Hard-boiled eggs(optional)
- 1 teaspoon Toasted sesame seeds(optional)
Instructions
- 1
Soak the rice cakes in cold water for 10 minutes to soften them if they are frozen or very firm.
- 2
In a large shallow pan or pot, combine the broth, gochujang, gochugaru, sugar, soy sauce, and minced garlic.
- 3
Bring the sauce mixture to a boil over medium-high heat, stirring until the paste is fully dissolved.
- 4
Add the rice cakes and sliced fish cakes to the boiling sauce and cook for 5 minutes until the cakes begin to soften.
- 5
Add the dry ramen noodles into the center of the pan, submerging them in the liquid.
- 6
Cook for another 3-4 minutes, stirring occasionally to prevent the rice cakes from sticking to the bottom.
- 7
Once the noodles are al dente and the sauce has thickened to a syrupy consistency, stir in the green onions.
- 8
Garnish with hard-boiled eggs and sesame seeds before serving immediately.
Nutrition per Serving
580
Calories
18g
Protein
95g
Carbs
14g
Fat
4g
Fiber
12g
Sugar
1450mg
Sodium
Ratings & Reviews
No ratings yet
