Spicy, chewy, and beautifully saucy — Rabokki is the ultimate Korean street-food duo where ramen meets tteokbokki.
If you love bold flavors and a gentle kick of heat, this fiery fusion dish will win you over instantly.
What’s Inside
What’s Rabokki?
Rabokki (라볶이) is the delicious lovechild of two Korean street-food favorites — Ramyeon (instant noodles) and Tteokbokki (spicy rice cakes).
Picture soft, chewy rice cakes simmering in a gochujang-based sauce, joined by springy noodles that soak up every bit of that sweet, spicy, savory goodness.
Comforting, hearty, and perfectly spicy — it’s downright addictive.
Ingredients
Tteokbokki rice cakes – soft, chewy, and the true star of the dish.
Instant ramen – go for Korean brands like Shin Ramyun or Samyang (if you like it spicier), but any noodles will work.
Fish cakes (Eomuk)
Gochujang (Korean chili paste) – delivers that signature fiery kick. Perfect for other Korean dishes too, like Gochujang Chicken or Kimchi Jjigae.
Light soy sauce & sugar – balance the heat with umami and sweetness.
Onion & garlic – bring amazing aroma and subtle sweetness.
Cooking oil – just a little to sauté the garlic and onion.
Spring onions / leeks, sausages & boiled egg – simple toppings that complete the dish.
Dashi or chicken powder – boosts umami and makes the sauce even more flavorful.
Optional: sausages or melted cheese (cheddar or mozzarella) for extra creaminess.
Instructions
Step 1 – Prep your ingredients:
- If you’re using frozen tteokbokki, soak them in warm water for 10–15 minutes until soft and bendy.
- Boil an egg and halve it.
- Finely chop garlic, slice the onion, and cut the leek into rings.
Onion
Leek
- Cut fish cakes into bite-sized pieces and slice sausages—like in my photo.
Fish Cake
Sausage
Step 2 – Cooking:
- Heat a little oil in a pan, add garlic, and sauté until fragrant. Add the onion and the white part of the leek, cooking until the onion is soft and translucent.
- Pour in water, stir in dashi powder, then add half the ramen seasoning packet and gochujang until fully dissolved.
- Add the tteokbokki and let it simmer for about 30 seconds. Then toss in the ramen noodles, fish cakes, and sausages.
- Simmer over medium heat, season with soy sauce and sugar, cover, and cook until the rice cakes and noodles are soft and the sauce is thick and glossy.
Step 3 – Finish & serve:
- Top with the green part of the leek, halved egg, or for extra indulgence, some melted cheese. Serve hot—best straight from the pan!
Expert Tips
Storage & Reheating:
Store tteokbokki in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to make the sauce glossy and smooth again.
Vegan Version:
Skip the eggs, fish cakes, and sausages. Use vegan broth or mushroom stock, and add vegan cheese if you want that melty goodness.
Add More Veggies:
Carrots, shiitake mushrooms, napa cabbage, or bok choy work beautifully. Cut them roughly the same size as the rice cakes so everything cooks evenly.
Rice Cake Alternatives:
Can’t find cylindrical garaetteok? Flat, oval rice cakes work too—they’re thinner, so they cook in about 5 minutes instead of 10–12.
Other Variations:
Classic tteokbokki is spicy, but there are fun twists—creamy-spicy Rosé Tteokbokki or my personal favorite, Honey Butter Tteokbokki, mild and sweet.
Serving Ideas:
Tteokbokki tastes best with company! Pair it with gimbap (rice rolls with nori), kimchi, or crispy mandu (Korean dumplings) for the full street-food experien.
More tasty Korean recipes
Easy Rabokki (Ramen & Tteokbokki)
Ingredients
- 1¼ cup cylindrical rice cakes (garaetteok) (7 oz / 200 g, fresh or well-soaked if frozen)
- 1 pack instant ramyeon (e.g., Shin Ramyun or Samyang)
- ⅔ cup fish cakes (Eomuk), cut into pieces (3.5 oz / 100 g)
- 2 sausages, sliced (optional)
- 1 boiled egg, halved (optional)
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 leek, sliced into thin rings (separate white and green parts)
- ½ tbsp gochujang (to taste)
- 1 tbsp light soy sauce (to taste)
- 1 tbsp sugar (to taste)
- ½ tbsp dashi or chicken powder dashi or chicken powder
- 1 tsp cooking oil for sautéing
- 1⅔ cups water or broth (400 ml)
Instructions
Prep Ingredients
- If using frozen tteokbokki, soak them in warm water for 10–15 minutes until soft and bendy.
- Finely chop the garlic, slice the onion, and cut the leek into rings (keep white and green parts separate).
- Cut the fish cakes into bite-sized pieces and slice the sausages.
Make the Sauce
- Heat a little oil in a pan and sauté the garlic until fragrant.
- Add the onion and the white part of the leek, cooking until the onion is soft and translucent.
- Pour in water and stir in dashi powder. Add half of the ramen seasoning packet and the gochujang, stirring until fully dissolved.
Cook Everything
- Add the tteokbokki and simmer for about 30 seconds.
- Toss in the ramen noodles, fish cakes, and sausages.
- Simmer over medium heat, season with soy sauce and sugar. Cover and cook until the rice cakes and noodles are tender and the sauce is thick and glossy.
Finish & Serve
- Top with the green part of the leek, halved egg, or for extra creaminess, some melted cheese.
- Serve hot—best enjoyed straight from the pan!
