Description
Rabokki fuses Korean ramen and tteokbokki in a saucy, cheesy delight that promises comfort in every bite. Spicy, creamy noodles combine with tender rice cakes, offering you a quick, satisfying meal that delivers bold flavors and warmth.
Ingredients
Scale
Main Ingredients:
- 2 cups cylindrical rice cakes (tteok)
- 2 packs ramen noodles
- 1 cup fish cakes, sliced
- 1 cup Korean fish cake sheets, cut into bite-sized pieces
- 1 cup shredded mozzarella cheese (American)
- 2 boiled eggs, halved
Sauce and Seasoning Ingredients:
- 1 cup gochujang (Korean red pepper paste)
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon minced garlic
- 1 tablespoon gochugaru (Korean red pepper flakes)
Cooking and Garnish Ingredients:
- 4 cups water
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Craft the vibrant sauce by blending gochujang, soy sauce, sugar, minced garlic, and gochugaru in a mixing bowl. Aim for a deep crimson hue with a harmonious balance of sweet, savory, and spicy notes. Adjust seasonings to personal heat preference.
- Fill a large pot with water and bring to a rolling boil at high heat. First, submerge rice cakes and cook for approximately 5 minutes, then introduce ramen noodles. Cook until both ingredients reach a tender yet resilient consistency, roughly 2-3 minutes total. Carefully drain and reserve.
- Return the pot to the stove and introduce a thin layer of vegetable oil. Slide sliced fish cake sheets into the heated surface, allowing edges to transform into a golden, crisp exterior for enhanced texture and flavor.
- Pour the prepared sauce directly into the pot, thoroughly coating fish cake sheets. Incorporate drained rice cakes and ramen noodles, stirring until every ingredient is generously enveloped in the spicy mixture.
- Generously scatter mozzarella cheese across the surface. Cover with a tight-fitting lid and allow cheese to melt completely, creating a luxurious, stretchy blanket over the rabokki. Let sit for 2-3 minutes until cheese reaches optimal gooeyness.
Notes
- Adjust the spiciness by modifying gochugaru and gochujang quantities, ensuring the sauce matches your personal heat tolerance.
- Watch cooking time closely, removing noodles and rice cakes from boiling water when they’re tender but still have a slight bite to maintain perfect texture.
- Use low heat and cover the pot to create a smooth, evenly melted cheese layer that coats the entire dish without burning.
- Swap mozzarella with cheddar or American cheese for different flavor profiles, and replace fish cakes with tofu or vegetables for vegetarian versions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 485
- Sugar: 6 g
- Sodium: 835 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 124 mg