Easy Rabokki Recipe (in 20 Minutes)

Easy Rabokki Recipe (in 20 Minutes)

Learn how to make rabokki at home with this simple and versatile recipe, the perfect budget-friendly meal for busy people!

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Course: Korean Recipes, Main Course

Cuisine: Korean

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 436kcal

Author: Max

Equipment

deep cooking pan

Ingredients

1 cup tteokbokki ddeok glutinous rice cakes
2 packets instant ramen noodles only the noodles
4 cups water alt. broth or stock for more flavor
½ cup gochujang use as little as ¼ cup for less heat
1-2 tablespoons honey adjust to taste
1 tablespoon soy sauce
2 cloves garlic minced (alt. 2 teaspoons garlic paste)
1 cup cabbage sliced
1 cup precooked fish cakes sliced (about 2 frozen sheets)
3 to 4 whole green onions roughly chopped
1 boiled egg cut in half (optional)
½ cup mozzarella cheese optional, for a cheesy twist
sesame seeds and seaweed flakes optional, for garnish

Instructions

Begin by soaking the rice cakes in warm water if they're hard, for about 10 minutes.
Meanwhile, in a large pan or wok, bring your 4 cups of water or broth to a boil. You’ll be cooking everything in the same pot, but don’t worry; it will reduce by a lot.
Once your liquid is boiling, stir in the gochujang, honey, soy sauce, and garlic, whisking until smoothly combined.
Add the sliced cabbage, and then drain & add the soaked rice cakes & fish cakes to the sauce, simmering until they start to soften (about 5-7 minutes), stirring occasionally.
Once the rice cakes and fish cakes have softened, add the uncooked ramen noodles (set aside or toss the seasoning packet) and cook for 3-5 more minutes, opting for less time if you prefer your noodles al dente.
Once the rice cakes are tender and the sauce has thickened, add the chopped green onions to the pan and toss everything together to coat it in the sauce.
If you're feeling indulgent, you can sprinkle mozzarella cheese over the top and cover the pan for a minute to let it melt. If not, serve your rabokki hot, ideally garnished with boiled egg halves, a sprinkle of sesame seeds, and seaweed flakes.

Notes

Serving Suggestions: To stretch this dish even further, you can transform it into a more juk-like porridge by adding some leftover rice, and brighten up the flavor with some black sesame seeds and chopped green onion, or cilantro for a more vibrant look.

Reheating: though I always recommend using the stovetop to reheat rabokki, the noodles may become notably softer when reheated. It's best to add fresh noodles before serving, if possible, especially if you initially made a large batch.

Nutrition