Rabokki. It’s a favorite after-school dish among Korean high school students. The dish is essentially Korean ramen and Tteokbokki fused into one dish. If you like Traditional Tteokbokki, you’ll love this variation!
Every high school student has their go-to local snack bar (bunsikjib). And near my residence is a very famous bunsikjib that serves up extra-spicy Rabokki. Right around 3:30, you will see a line of hungry high school students. Funny enough, it’s mostly girls though. Perhaps the guys want something more filling.
I finally sampled their Rabokki for the first time last week. The first bite wasn’t too bad. But as soon as I finished the third rice cake, I knew I was in trouble. I could feel heat coming from my forehead. And my big cheeks. And then my back. Soon enough, my glasses started to fog up. I couldn’t finish the plate.
Whenever I walk by that shop, I wonder why students would pay for pain? Maybe it’s a good way to de-stress from school.
For this recipe, I experimented to find a good spice level. A good balance between spicy and sweet. That way, you don’t sweat through your t-shirt. But spicy enough to keep you happy and coming back for the next bite.
Note: If you are on a diet (or sensitive to carbs), skip this recipe! Lot’s of carbs.
Rabokki - Tteokbokki + Ramen
Yield 2 persons
Rabokki is Korean ramen mixed with Teokbokki. Spicy and addictive!
- Korean rice cake (Tteok) - 1 cup
- Korean fish cake (Eomuk) - 1/2 cup (optional)
- Ramen noodles - 1 package
- Onion - 1/4 whole
- Spring onion - 1 whole (forearm piece)
- Eggs - 2
- Water - 2 cups
- Sugar - 1 Tablespoon
- Honey - 1 Tablespoon
- Soy Sauce - 2 Tablespoons
- Korean red chili pepper paste (Gochujang) - 1 Tablespoon
- Korean red chili pepper flakes (Gochugaru) - 1.5 Tablespoons
- Pull apart the rice cake from each other. Loosely fill 1 cup.
- Cut fishcake into small bite-size pieces. Loosely fill 1/2 cup.
- Chop spring onion into small slices. Cut onion into thin strips.
- Hard boil 2 eggs. Peel and set aside.
- Take out a pot. Place fish cakes and rice cakes in. Then pour 2 cups of water into the pot.
- Add sugar and honey into the pot. Place stove on medium-high heat. Bring the pot up to a boil.
- Once the pot comes to boil, add in soy-sauce, gochujang, gochugaru.
- Then add in the onion slices and the ramen noodles.
- Let it boil for 1-2 minutes.Add in the hardboiled eggs. Take off heat.
- Plate and garnish with spring onion.
- Feel free to add more rice cakes if you like
- Freeze leftover rice cakes in the freezer
- See video below for more details