Introduction

Rabokki (라볶이) is a mash-up of two Korean comfort foods: ra-myeon (instant noodles) and tteok-bokki (spicy rice cakes). Chewy rice cakes, fish cakes and a block of ramyeon noodles are simmered together in a sweet-spicy gochujang sauce, so the noodles soak up the sauce as they cook. It is a favorite at Korean snack bars (bunsikjip) and one of the easiest late-night meals to make at home.

Rabokki at a Glance

What it is

• Tteokbokki cooked with instant ramyeon noodles

Main ingredients

• Rice cakes, ramyeon noodles, fish cakes, cabbage, green onion, boiled eggs, gochujang sauce

Taste

• Sweet, spicy and savory with chewy rice cakes and saucy noodles

Main uses

• Snack-bar meal, late-night snack, party food with gimbap or fried snacks

What is Rabokki Made Of?

Rabokki starts as regular tteokbokki: cylinder rice cakes and fish cakes in a broth seasoned with gochujang, gochugaru, soy sauce and sugar. It uses more liquid than tteokbokki because the noodles absorb a lot. Popular versions:

• Classic rabokki: rice cakes, fish cakes, ramyeon, cabbage and boiled eggs.
• Cheese rabokki: topped with melted mozzarella.
• Jjajang rabokki: made with black bean sauce or jjajang ramyeon.
• Instant rabokki kits: packaged rice cakes, noodles and sauce in one box.

What Does Rabokki Taste Like?

Rabokki tastes like a saucier, slurpier tteokbokki. The rice cakes are chewy, the noodles turn soft and coated in sticky red sauce, and the fish cakes add savory depth. Many cooks add a little of the ramyeon seasoning packet, which gives a familiar instant-noodle umami.

Popular Korean Dishes Related to Rabokki

Tteokbokki

The original spicy rice cake dish – see our tteokbokki sauce guide.

Rosé Tteokbokki

A creamy gochujang version – ramyeon noodles work well here too.

Budae Jjigae

Army stew, another dish where ramyeon noodles go into a spicy pot.

Gimbap

The classic snack-bar partner – dip it in the rabokki sauce.

Easy Rabokki Recipe (Serves 2)

Ingredients

• 10 oz (300 g) cylinder rice cakes (tteokbokki tteok)
• 1 package instant ramyeon (noodles only, or use 1/2 tsp of its seasoning)
• 2 sheets fish cake, cut into triangles
• 1 cup cabbage, roughly chopped
• 2 green onions, cut into 2-inch pieces
• 2 hard-boiled eggs, peeled
• 3 cups water or anchovy-kelp stock

Sauce

• 3 tbsp gochujang
• 1 tbsp gochugaru
• 1 1/2 tbsp sugar (or 1 tbsp sugar + 1 tbsp corn syrup)
• 1 tbsp soy sauce
• 1 tsp minced garlic

Instructions

1. If the rice cakes are hard or refrigerated, soak them in warm water for 10 minutes and separate them.
2. Bring the water or stock to a boil in a wide shallow pan and stir in all the sauce ingredients.
3. Add the rice cakes, fish cakes and cabbage. Simmer over medium heat for 5–6 minutes, stirring so the rice cakes don’t stick.
4. Add the ramyeon noodle block and the boiled eggs. Cook 3–4 minutes, loosening the noodles with chopsticks, until the noodles are just tender and the sauce has thickened.
5. Add the green onions, cook 30 seconds and serve immediately – the noodles keep absorbing sauce as they sit.

Tip: Add the noodles last and serve right away. If the sauce gets too thick, splash in a little hot water.

Where to Buy Rabokki Ingredients

United States

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Amazon
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H-Mart
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Canada

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Europe

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How to Store Rabokki

Rabokki is best eaten fresh – the noodles swell and rice cakes harden in the fridge. If you have leftovers, refrigerate them in a covered container for up to 1 day and reheat in a pan with a splash of water. Unopened packaged rice cakes keep according to the label; once opened, refrigerate and use within a few days or freeze them.

Rabokki FAQ

What does rabokki mean?

It combines “ramyeon” and “tteokbokki” – tteokbokki with instant ramen noodles.

Which ramen is best for rabokki?

Any plain Korean ramyeon works. Mild, thinner noodles cook quickly and absorb sauce well.

Is rabokki very spicy?

It is medium-spicy. Reduce the gochugaru or add cheese for a milder version.

Can I use the ramyeon seasoning packet?

Yes, but add only a little (about 1/2 tsp) – the sauce is already salty.

Conclusion

Rabokki brings together chewy rice cakes and slurpy ramen in one sweet-spicy pan, and it takes less than 20 minutes. Make it for a cozy night in, top it with cheese if you like, and serve it with gimbap for the full Korean snack-bar experience.