Rabokki (Spicy Rice Cakes with Ramen) | CookOS

Rabokki (Spicy Rice Cakes with Ramen)

Name: Rabokki (Spicy Rice Cakes with Ramen)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 Tbsp gochujang (Korean chili paste); 2.5 Tbsp sugar; 1 tsp garlic powder; 1/2 Tbsp soy sauce; 1/2 tsp instant ramen seasoning packet; 1 cup water; 1.5 cups Korean rice cakes (tteok); 1 block instant ramen noodles; 1 soft boiled egg, for garnish; dried parsley, for garnish

Rabokki is a Korean street food that merges chewy tteok (rice cakes) and instant ramen noodles in a glossy, sweet-and-spicy gochujang sauce. It's quick, satisfying, and endlessly customizable.

🌍Korean 🏷️Rabokki 🏷️Tteokbokki 🏷️Ramen 🏷️Spicy rice cakes Street food

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

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Ingredients

1 Tbsp gochujang (Korean chili paste)
2.5 Tbsp sugar
1 tsp garlic powder
1/2 Tbsp soy sauce
1/2 tsp instant ramen seasoning packet
1 cup water
1.5 cups Korean rice cakes (tteok)
1 block instant ramen noodles
1 soft boiled egg, for garnishoptional
dried parsley, for garnishoptional

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Instructions

1
In a small bowl, combine gochujang, sugar, garlic powder, soy sauce, and the ramen seasoning packet to create the sauce base. Mix well.
2
In a pan over medium-high heat, bring 1 cup of water to a boil.
3
Add the prepared sauce to the boiling water and stir until it's fully dissolved.
4
Add the rice cakes to the pan and boil for about 5 minutes, allowing them to soften.
5
Break up the block of instant ramen noodles and add them to the pan. Cook for an additional 5 minutes, stirring to separate the noodles as they cook.
6
Once the noodles are cooked and the sauce has thickened, transfer the rabokki to a plate.
7
Garnish with a halved soft-boiled egg and a sprinkle of dried parsley. Enjoy immediately.

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Tips & Notes

Pro tips

Cook rice cakes separately in boiling water for 2–3 minutes before adding to sauce to prevent them from sticking to the pot bottom.
Add ramen noodles last and stir gently to prevent breaking; they'll soften in the residual heat and sauce.
Don't overcrowd the pan—rabokki works best when rice cakes and noodles have room to coat in sauce; cook in batches if needed.
Taste and adjust sweetness or saltiness after adding the ramen seasoning packet, as it adds significant umami.

Substitutions

Gochujang → gochugaru (Korean chili flakes) + 1 Tbsp tomato paste (less paste-like, more textured sauce)
Instant ramen → fresh ramen or udon noodles (adjust cook time to 3–4 minutes)
Sugar → honey or corn syrup (use 2 Tbsp for same sweetness)
Soft boiled egg → fried egg or omit entirely (garnish is optional)

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days refrigerated; reheat gently in a skillet with a splash of water to restore sauce consistency.

Common Questions

What are Korean rice cakes (tteok)?

Tteok are chewy, cylindrical rice cakes made from glutinous rice flour. They're available fresh or frozen at Korean markets and absorb sauce beautifully.

Can I make rabokki ahead of time?

Prepare the sauce and cook rice cakes separately, then combine and heat through when ready to serve. Don't mix ramen in until just before eating to keep noodles from softening.

How spicy is this dish?

The heat level depends on your gochujang brand and amount. Start with 1 Tbsp and adjust upward; the sauce also balances spice with sweetness from sugar.