Rabokki
Rabokki, from above
Non vegKorea

Rabokki

Tteokbokki meets instant ramen in one sticky red pan. Snack shop royalty.

20 minTime
17 gProtein each
hotSpice
Ramyeon plus tteokbokki2 chapters · 1 min read

Make it your way

Grandma's wayRice cakes and ramyeon in spicy gochujang sauce.
The original
582kcalsame
17 gproteinsame
4 gfibresame
20minutessame

Rabokki.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Water2½ cups
Gochujang2½ tbsp
Gochugaru1 tbsp
Sugar1½ tbsp
Soy sauce1 tbsp
Garlic3 cloves, minced
Korean rice cakes300 g cylinder rice cakes
Fish cakes2 sheets, triangles
Cabbagea wedge, chopped
Instant noodles1 pack ramyeon, seasoning not needed
Egg2, hard boiled
Spring onion (green onion, scallion)3 stalks, cut

Method

4 steps
  1. 1Bring water to a boil and stir in gochujang, gochugaru, sugar, soy and garlic.
  2. 2Add rice cakes, fish cakes and cabbage and simmer 6 minutes.
  3. 3Add the noodles and cook 3 minutes, loosening them.
  4. 4Add eggs and spring onion and serve at once.
Serve it like this

Serve straight from a wide shallow pan at the table, eggs halved on top, with danmuji and gimbap on the side.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Rabokki: a bread or rice, a side, something to drink and something sweet.

With a main Kimbap60 min
With a main Eomuk guk30 min
On the side Danmuji20 min
On the side Dongchimi40 min
A little snack Yachae twigim30 min
To drink Omija cha10 min
To drink Dalgona coffee10 min
Something sweet Injeolmi bingsu20 min
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