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