Jjapagetti rabokki is a Korean street food combining chewy ramyun noodles, ricecake, and fishcake in a spicy gochujang broth, finished with melted mozzarella cheese. This quick version uses packaged jjapagetti noodles for authentic flavor without specialty prep.
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Boil water with ingredients
Put ramyun, ricecake, fishcake and cabbage
When the ingredients are cooked, add corn syrup
Finish with cheese and scallions
Rabokki is best served immediately. Leftover broth and ingredients can be refrigerated up to 2 days and reheated gently on the stovetop, though noodles and ricecake soften.
Yes. Substitute with additional ramyun, extra sausage, or soft tofu for texture, though ricecake is traditional.
Shredded low-moisture mozzarella melts evenly into the hot broth. Avoid fresh mozzarella as it breaks down unevenly.
Medium heat from 1.5T gochujang plus 1T chili powder. Reduce chili powder by half for milder flavor, or omit entirely.
Cut and store cabbage, fishcake, and sausage in the fridge up to 1 day before. Cook the broth fresh just before serving.
