Description
Rabokki is a popular Korean street food dish combining chewy rice cakes and ramen noodles simmered in a spicy, savory sauce made with gochujang, gochugaru, soy sauce, and anchovy broth. Enhanced with fish cakes, hard boiled eggs, and vegetables, this dish is a hearty, flavorful meal perfect for lunch, dinner, or an indulgent snack.
Ingredients
Main Ingredients
- 1 pack ramen noodles
- 4-5 hard boiled eggs
- 1 lb Korean rice cakes (tteokbokki rice cakes)
- 2 sheets fish cakes, cut into pieces
- 2 green onions, cut into 2 inch lengths
- 1 cup cabbage, chopped
Broth & Sauce
- 3 ½ cups anchovy stock (prepared using 3 ½ cups water + 2 anchovy stock tablets or homemade anchovy broth)
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp gochugaru (Korean chili flakes)
- 3 tbsp gochujang (Korean chili paste)
- 2 cloves garlic, minced
Garnish
- Chopped green onions
- White sesame seeds
Instructions
- Prepare the sauce: In a bowl, combine soy sauce, sugar, gochugaru, gochujang, and minced garlic. Mix thoroughly and set aside to allow the flavors to meld.
- Boil the broth: In a pot, add the anchovy broth (made from 3 ½ cups water and anchovy stock tablets) and bring it to a boil. Stir in the prepared sauce until fully combined with the broth.
- Cook rice cakes and vegetables: Add chopped cabbage, green onions, and rice cakes to the boiling broth. Let everything simmer for about 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the rice cakes become soft yet chewy.
- Add fish cakes and eggs: Toss in the cut fish cakes and the hard boiled eggs into the pot. Use a spoon or spatula to gently make space in the center of the pot for the noodles.
- Cook ramen noodles: Place the ramen noodles directly into the center of the pot. Cover with a lid and simmer for an additional 3-4 minutes until the noodles soften and are cooked through.
- Garnish and serve: Once cooked, sprinkle chopped green onions and white sesame seeds over the top. Serve the rabokki hot and enjoy this comforting Korean fusion dish.
Notes
- For a vegetarian version, omit fish cakes and substitute anchovy stock with vegetable broth.
- If fresh rice cakes are unavailable, frozen tteokbokki rice cakes can be used but may require a few extra minutes to soften.
- Adjust the amount of gochugaru and gochujang to control the spiciness level according to preference.
- Hard boiled eggs can be peeled and halved before adding for easier eating.
- Adding a splash of sesame oil at the end can enhance the flavor and aroma.
