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RABOKKI – RAMEN + TTEOKBOKKI

#RABOKKI – #RAMYEON (INSTANT RAMEN NOODLES) + #TTEOKBOKKI (#KOREAN #SPICY #RICE #CAKES)

Today I want to share a popular Korean snack meal – Rabokki (라볶이). Rabokki is a combination of the words for Ramyeon (라면, instant ramen noodles) and Tteokbokki (떡볶이, Korean spicy rice cakes). I actually prefer Rabokki more than Tteokbokki as there’s more interesting and delicious additional ingredients in it. 🙂 How about you?

RABOKKI - RAMEN + TTEOKBOKKI

One Pot Ramen & Tteokbokki = Korean Rabokki recipe!
5 from 5 votes

Course: Snacks
Cuisine: Korean
Keyword: rabokki
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 to 3
Calories: 478kcal
Author: Sue | My Korean Kitchen

Ingredients

Main

  • 1 instant ramen noodle
  • 16 pieces Korean rice cakes (180 g / 6.3 ounces), separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them.
  • 2 sheets Korean fish cakes (110 g / 3.9 ounces), rinsed under hot running water for 1 min, chopped into small rectangular pieces
  • 80 g cabbage leaves (2.8 ounces), chopped into small pieces
  • 1/2 small onion (60 g / 2.1 ounces), thinly sliced,
  • 4 deep fried seaweed spring rolls (100 g / 3.5 ounces), I bought them from a Korean grocery store (freezer section) but you can make them if you have the time.
  • 2 frozen Korean dumplings (45 g / 1.6 ounces)
  • 2 hard boiled eggs , cut into halves

Broth

  • 3 cups water
  • 5 g dried kelp (0.2 ounces)
  • 15 g dried anchovy (0.5 ounces), head and black innards removed

Sauce (Mix them well in a bowl.)

  • 4 Tbsp gochujang Korean chilli paste
  • 1 1/2 Tbsp raw sugar
  • 1 tsp minced garlic
  • 1 tsp gochugaru Korean chilli flakes

Garnish

Instructions

  • Put the water (3 cups) in a medium pot and add the dried kelp and anchovies. Boil it for 10 mins uncovered on medium heat. Take out (& discard) the kelp and continue boiling for a further 10 mins. Take out the anchovy. Sieve through the boiled broth over damp cheese/linen cloth to remove small particles from the kelp and anchovies. (If you don’t mind these particles, you can skip sieving.) This should result in about 400ml of broth. (Check here if you need step by step photo instructions for this process.)
  • Pour the broth into a wider pot, add the sauce and stir it well. Boil it over medium high heat. (I used a shallow pot and portable gas burner to enjoy Rabokki like a hot pot dish at the table.)
  • Once the broth starts to boil, reduce the heat to medium low. Add the rest of ingredients and as they cook, stir around occasionally.
  • (If you're cooking at the table) Add the garnish ingredients and start eating them as they get ready. Otherwise, serve when everything is cooked. Add the garnish ingredients just before serving.

Notes

1 Tbsp = 15 ml, 1 cup = 250 ml

Nutrition

Calories: 478kcal | Carbohydrates: 76g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 201mg | Sodium: 733mg | Potassium: 341mg | Fiber: 1g | Sugar: 16g | Vitamin A: 910IU | Vitamin C: 12.8mg | Calcium: 82mg | Iron: 2.1mg


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