Description
Rabokki is a spicy, savory Korean street food dish that combines chewy rice cakes (tteokbokki) with instant ramen noodles in a bold gochujang-based sauce.
Ingredients
Units
Scale
- 1 1/2 cups tteok (Korean rice cakes)
- 1 pack instant ramen noodles (any brand is fine; I used Buldak)
- 2 cups shimeji mushrooms, trimmed
- 2 sheets Korean fish cakes, cut into triangles
- Garnish: roasted sesame seeds and green onions, chopped
For the Sauce:
- 3 1/2 cups anchovy stock (substitute dashi)
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 1 1/2 tbsp gochugaru
- 1 tbsp granulated sugar (substitute honey)
- 3 tbsp gochujang
Instructions
- If using frozen tteok, to a medium-sized bowl, add your tteok, and submerge it in water. Let it soak for 10-15 minutes. Otherwise, proceed forward.
- In a large pan or shallow pot, add the anchovy stock, soy sauce, minced garlic, gochugaru, sugar, and gochujang. Stir well to combine and bring to a gentle boil over medium heat.
- Once the sauce is bubbling, add the tteok. Simmer for 5 – 7 minutes, stirring occasionally, until the rice cakes begin to soften.
- Stir in the shimeji mushrooms, ramen noodles, and fish cakes. Cook for another 3 – 4 minutes, or until the noodles are cooked through and the sauce has thickened slightly.
- Turn off the heat. Garnish with chopped green onions and roasted sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2