Rabokki (ramen + tteokbokki)

Rabokki is a Korean dish that combines two of my favorite things – ramen + tteokbokki! Other times I’ve made this, I’ve started off with a traditional Korean anchovy stock as the base and wouldn’t use the ramen seasoning packet at all. Then, I saw a Rabokki shortcut from Cafe Maddy and thought it was genius. Drawing inspiration from Maddy’s shortcut, I’ve adapted the mixture, added additional aromatics, and also added in veggies to make it a fuller meal! Fish cake sheets, maybe some cheese would also be ? in this. This recipe yield a rabokki that’s on the drier side.

You’ll need:

  • 1 packet shin ramen
  • ~1.5 cups cylindrical rice cakes
  • 1/4 yellow onion, sliced
  • 2 scallions, cut into 2-inch pieces
  • 1 medium carrot, sliced
  • 1/4 medium green cabbage, cut into large pieces
  • Other toppings: fish cake, furikake, cheese, soft-boiled egg

Rabokki paste (mix together):

  • 1 clove garlic, minced
  • 1/2 ramen seasoning packet
  • 1 tbsp gochujang
  • 1/2 tbsp sugar
  • 1/2 tbsp soy sauce
  • 1 tsp gochugaru

To make:

  • Add paste mixture to 1.5 cup water and bring to a boil with scallions, onion, carrots, and cabbage
  • Toss in rice cakes and simmer for 5 mins, covered
  • Add in ramen noodles and fish cakes (if using) and cook until noodles al dente ~5 minutes covered. Add more water if it starts to look dry
  • Top with choice of toppings, such as soft-boiled egg, cheese, scallions, furikake


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