The Ultimate Spicy-Sweet Rabokki Recipe for Korean Food Lovers

Korean rabokki blends two beloved street foods into a mouthwatering culinary fusion that sparks immediate comfort and excitement.

Spicy, chewy rice cakes mingle with springy ramen noodles in a fiery sauce that promises unforgettable flavor combinations.

Street vendors across seoul have perfected this delectable dish through generations of passionate cooking techniques.

The harmonious marriage of textures creates a symphonic experience that refines simple ingredients into something extraordinary.

Each bite delivers a complex layering of heat, umami, and satisfying chewiness that leaves you craving more.

Korean home cooks and food enthusiasts have elevated this street food classic into a versatile, crowd-pleasing meal that adapts to individual taste preferences.

Comfort and boldness dance together in this dynamic recipe that connects traditional flavors with modern culinary creativity.

Rabokki Flavor Features

• Savor Spicy Korean Fusion: Rabokki blends the best of ramen and tteokbokki, creating a mouthwatering Korean street food experience packed with bold, fiery flavors that dance on your taste buds.
• Texture Explosion: Chewy rice cakes, tender fish cake strips, and perfectly cooked ramen noodles combine to create an incredible mix of soft, springy, and slurpable textures that make every bite exciting.
• Quick and Easy Comfort: This one-pot wonder comes together in just 15 minutes, making it the ultimate go-to meal for busy nights when you crave something delicious and satisfying without spending hours in the kitchen.

What Goes in Rabokki

Main Ingredients:

• Frozen Rice Cakes: Classic Korean chewy ingredient with soft texture, best when thawed completely before cooking.
• Fried Fish Cake Sheets: Savory protein component adding depth and traditional Korean street food flavor.

• Instant Ramen Noodles: Quick-cooking base that absorbs spicy sauce, discard seasoning packet for best results.

• Gochujang: Spicy Korean red chili paste providing rich, complex heat and deep red color.
• Oligo or Light Corn Syrup: Adds sweetness and helps create glossy sauce texture.
• Gochugaru Chili Powder: Traditional Korean red pepper powder for additional mild spiciness.

• Dried Anchovies: Creates umami-rich seafood stock foundation.
• Kombu: Traditional Korean dried kelp for enhancing broth depth and minerals.

• Scallions: Fresh green topping for brightness and light onion flavor.
• Roasted Sesame Seeds: Nutty, toasted garnish adding subtle crunch and aroma.

• Kosher Salt: Final seasoning adjustment for balanced taste.

How to Cook Rabokki at Home

Step 1: Prepare Ingredients

Thaw fish cake sheets and frozen rice cakes at room temperature. If needed, soak rice cakes in cold water for 10 minutes, then drain.

Step 2: Chop Scallions and Fish Cakes

Slice scallion greens diagonally into 1/2-inch pieces. Cut fish cake sheets into 1-inch strips.

Step 3: Create Broth Base

In a large saucepan, combine water, dried anchovies, and kombu. Bring to a boil for 3 minutes. Remove and discard anchovies and kombu.

Step 4: Cook Ramen Noodles

Add instant ramen noodles to the pot. Cook for 1 minute, stirring to separate. Transfer noodles to a separate bowl using a slotted spoon.

Step 5: Add Spicy Sauce

Stir in gochujang, oligo syrup, and chili powder until fully dissolved. Add rice cakes and fish cakes. Cook on medium-high heat for 2 minutes.

Step 6: Combine and Finish

Return noodles to the pot. Cook for 1 minute until al dente. Turn off heat. Season with salt if needed.

Step 7: Garnish and Serve

Top with chopped scallions and roasted sesame seeds. Serve in individual bowls or directly from the pan. Note that the sauce will thicken slightly as it cools.

Spicy Rabokki Tips to Know

• Thaw Ingredients Smartly: Let rice cakes and fish cake sheets rest at room temperature or use cold water method to ensure even, quick thawing without compromising texture.
• Build Flavor Foundation: Create a rich, umami broth using anchovies and kombu to develop deep, authentic Korean taste that elevates the entire dish.
• Control Sauce Consistency: Stir gochujang, oligo syrup, and chili powder thoroughly to create a perfectly balanced, glossy sauce that coats every ingredient evenly.
• Cook Noodles Precisely: Add ramen noodles at the right moment and cook just until al dente to maintain their ideal chewy texture without becoming mushy.
• Serve Immediately: Present rabokki hot and fresh, understanding that the sauce will naturally thicken as it sits, creating a more intense flavor profile.

Best Ways to Store and Reheat Rabokki

• Refrigeration: Store leftover Rabokki in an airtight container in the refrigerator for up to 3 days, ensuring the fish cakes and rice cakes remain fresh and flavorful.
• Reheating on Stovetop: Warm the dish in a saucepan over medium heat, adding a splash of water to prevent sticking and restore the sauce's original consistency. Stir gently to prevent breaking the rice cakes.
• Microwave Option: Reheat in short 30-second intervals, stirring between each interval to distribute heat evenly and maintain the dish's texture. Add a small amount of water to keep the sauce from drying out.

Tasty Matches for Rabokki

• Spice Up with Korean Soju: Pair this fiery rabokki with a chilled glass of soju to balance the spicy gochujang and chili powder. The crisp, clean alcohol helps cut through the rich, intense flavors.
• Crisp Beer Companion: Grab a light Korean beer like Cass or Hite to complement the dish's bold taste. The refreshing carbonation and mild flavor provide a perfect counterpoint to the spicy and chewy textures.
• Cool Cucumber Banchan: Serve with a simple cucumber banchan (side dish) to offer a fresh, cooling contrast. The cucumber's mild crunch and subtle freshness help temper the rabokki's heat and provide a balanced eating experience.
• Pickled Radish Refresh: Add some danmuji (yellow pickled radish) on the side for a tangy, sweet crunch. These pickles work wonderfully to cleanse the palate between bites of the rich, spicy rabokki.

Rabokki Recipe Remixes

• Seafood Sensation: Replace fish cakes with shrimp or crab meat for a fresh ocean-inspired version that brings coastal flavors to the classic rabokki.
• Vegetarian Delight: Swap fish cakes with firm tofu or mushrooms, using vegetable broth instead of anchovy stock to create a plant-based alternative that maintains the dish's rich, spicy profile.
• Protein Power Pack: Add sliced beef or chicken to transform the recipe into a more substantial meal, increasing protein content and creating a heartier dining experience.
• Fusion Fire: Incorporate western ingredients like jalapeños or sriracha to give the traditional Korean dish a bold, cross-cultural kick that amplifies the existing spicy notes.

Rabokki Recipe

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4.6 from 40 reviews

• Total Time: 20 minutes
• Yield: 2 1x

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Description

Korean street cuisine meets comfort in this spicy rabokki. Chewy rice cakes and ramen noodles dance in a fiery gochujang sauce, inviting you to savor Seoul’s most irresistible quick-bite sensation.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 10 ounces (283 grams) frozen Korean rice cake sticks, such as Hansang
• 1 package (about 4.2 ounces or 119 grams) Korean instant ramen noodles, such as Nongshim Shin Original Ramyun
• 5 ½ ounces (156 grams) frozen fried fish cake sheets, such as Choripdong

Flavor Enhancers and Seasonings:

• 2 tablespoons (30 milliliters) gochujang pepper paste
• 2 tablespoons (30 milliliters) oligo syrup or light corn syrup
• 1 tablespoon (15 milliliters) gochugaru red chili powder, preferably fine
• 1 tablespoon (15 milliliters) roasted sesame seeds

Broth Base:

• 3 ½ cups (828 milliliters) water
• 5 medium dried anchovies
• 1 piece (about 4x1-inch) dried kombu
• 3 medium scallions
• Kosher salt (to taste)

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Instructions

1. Thaw frozen rice cakes and fish cake sheets at room temperature, ensuring they are completely soft and pliable.
2. Slice fish cake sheets into 1-inch wide strips and chop scallion greens diagonally into delicate pieces.
3. Create a flavorful broth by boiling water with dried anchovies and kombu, extracting maximum umami essence for approximately 3 minutes.
4. Remove seafood-based stock components, reserving the aromatic liquid.
5. Briefly cook instant ramen noodles in the prepared broth, separating them gently to prevent clumping, then set aside.
6. Incorporate gochujang, oligo syrup, and gochugaru chili powder into the broth, whisking until completely integrated and creating a vibrant, glossy sauce.
7. Add rice cakes and fish cake strips to the spicy liquid, stirring frequently to ensure even heating and flavor absorption.
8. Reintroduce the parboiled ramen noodles into the pot, allowing them to finish cooking and soak up the rich, spicy sauce.
9. Adjust seasoning with a touch of kosher salt to balance the flavors.
10. Garnish with freshly chopped scallion greens and roasted sesame seeds for textural contrast and aromatic finish.
11. Serve immediately, noting the sauce will naturally thicken as it cools, creating a luscious coating for the ingredients.

Notes

• Quick-thaw trick saves time by letting frozen ingredients reach room temperature or using cold water method.
• Precise cutting technique ensures uniform fish cake and scallion sizes for even cooking and appealing presentation.
• Anchovy and kombu broth creates a rich, umami-packed base that elevates the entire dish’s depth of flavor.
• Instant ramen adds textural complexity and helps absorb the spicy-sweet gochujang sauce.
• Balance sweet and spicy elements with oligo syrup and gochugaru, creating a harmonious Korean street food experience.
• Sesame seeds provide a nutty finish and delightful crunch, transforming the dish from good to restaurant-worthy.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner, Snacks
• Method: Boiling
• Cuisine: Korean

Nutrition

• Serving Size: 2
• Calories: 490
• Sugar: 10 g
• Sodium: 1200 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 80 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 15 mg