🍜 Rabokki
Rabokki combines two Korean street-food favourites: chewy tteokbokki rice cakes and instant ramyeon noodles, simmered together in a sweet-spicy gochujang sauce. Slices of fish cake, a halved boiled egg and scallions finish the pot. The noodles soak up the red sauce, and it is eaten straight from a shallow pan, often shared.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g rice cakes (tteok)
- 1 pack ramyeon noodles (about 110 g, no seasoning)
- 2 tbsp gochujang
- 1 tbsp sugar
- 100 g fish cake, sliced
- 2 eggs, boiled
- 2 scallions, sliced
- 500 ml water
Method
- Soak the rice cakes in water for 10 minutes if hard.
- Bring the water to a boil and stir in gochujang and sugar.
- Add rice cakes and fish cake; simmer 6–8 minutes until the sauce thickens.
- Add the noodles and cook 3 minutes more.
- Top with halved eggs and scallions; serve at once.
How to make it lighter
- Use half the noodles and add cabbage for volume.
- Cut the sugar in the sauce.
- Share one pan between two and add an extra egg for protein.
History
Rabokki is a modern Korean snack-bar dish that grew out of tteokbokki, eaten today at bunsik restaurants across South Korea.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →