QiMeal
Rabokki
Rabokki · ready in 25 min · 4 servings · 548 kcal per serving · easy · 10 ingredients
Rabokki turns tteokbokki into a louder Korean snack, with chewy rice cakes and ramen noodles coated in a glossy gochujang sauce.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- kcal
- 548
- Difficulty
- easy
Ingredients · 4 servings
- 450 gRice cake, separated
- 120 gInstant ramen noodle, seasoning packet discarded
- 80 gGochujang sauce
- 150 gFish cake, sliced
- 40 gGreen onion, sliced (to serve)
- 720 mlWater
- 2 tbspSugar
- 2 tbspSoy sauce
- 2 cloveGarlic, minced
- 2 tspSesame oil
Equipment
stovetop, wide pan, knife, cutting board, measuring spoons, measuring cup, tongs, wooden spoon, serving bowls, ladle
Instructions
- Mise En Place
Gather all ingredients, a wide pan, knife, board, measuring spoons, measuring cup, tongs, and a wooden spoon before cooking. · 5 min
What to look for: Ingredients are measured and tools are within reach.
- Make Sauce Base
Combine water, gochujang sauce, sugar, soy sauce, and garlic in the wide pan, then stir until the paste mostly dissolves. · 3 min
What to look for: The liquid is red, smooth, and lightly steaming.
- Simmer Rice Cakes
Bring the sauce to a lively simmer, add rice cakes and fish cake, and stir often so the rice cakes soften without sticking. · 6 min
What to look for: Rice cakes look plump and the sauce begins to thicken.
- Cook Ramen Noodles
Add instant ramen noodles and press them into the sauce, turning gently until the strands loosen and absorb the spicy coating. · 4 min
What to look for: Noodles are flexible and glossy, with sauce clinging to every strand.
- Finish Sauce
Stir in sesame oil and most of the green onion, then simmer briefly until the sauce is shiny and thick enough to coat a spoon. · 2 min
What to look for: The sauce is glossy, thick, and bubbling slowly.
- Serve Hot
Transfer Rabokki to bowls, scatter the remaining green onion over the top, and serve immediately while the rice cakes are chewy. · 2 min
What to look for: Bowls are steaming with bright red sauce and fresh green onion on top.
Nutrition (per serving)
| kcal | 548 |
|---|---|
| Protein | 14 g |
| Carbohydrates | 99 g |
| of which sugars | 13 g |
| Fat | 9 g |
| of which saturated | 3 g |
| Fibre | 4 g |
| Sodium | 1372 mg |
Nutri-ScoreC
Allergens
Contains: gluten, soybeans, fish, sesame, soy
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Warm gently with a little water over medium heat, stirring often until the rice cakes soften and the sauce loosens.
Ingredient substitutions
Rice cake
- Fresh rice cake: Use the same weight and reduce simmering slightly if very soft.
Instant ramen noodle
- Plain ramen noodle: Choose a similar instant style noodle cake for the right texture.
Gochujang sauce
- Gochujang: Use a classic Korean fermented chile paste.
Fish cake
- Korean fish cake: Flat sheets or strips both work well in the sauce.
Green onion
- Scallion: Use both white and green parts for aroma and color.
Sesame oil
- Toasted sesame oil: Add at the end to keep its nutty aroma clear.
