Rabokki 라볶이 (Spicy Rice Cakes w Ramen Noodles)

There’s a handful of dishes that my girlfriend and I regularly make during the week depending on what we have in the fridge. Obviously, we always have kimchi stocked and always ready, so doing a simple version of kimchi jjigae (spicy kimchi stew) is a regular. Obviously, again, we have plenty of rice on hand, so we like to do a bokkeumbap (fried rice) variety at least once a week. Next, and not so obviously, we usually have tteok (rice cakes) available in the freezer, making it easy for us to make tteokbokki (spicy rice cakes) on short notice. Today we did a variation called rabokki (spicy rice cakes w ramen noodles). This variation of the more popular street food tteokbokki is ideal for a quick snack, mid-afternoon meal, or even a satisfying dinner when made at home. In cities across Korea, you can find these spicy rice cakes sold in food trucks and stalls usually with other goodies like soondae (blood sausage), odeng (fish cake), and twigim varieties (fried tempura-like food). The sweet n spicy sauce and the soft, chewy rice cakes are so addicting, and they taste even better because it’s super cheap to make and excellent for those with busier schedules.  Although these types of food trucks and stalls are becoming harder to come by due to government regulation, I personally love these types of street food and have plenty of great foodie memories there.

“The discovery of a new dish does more for the happiness of the human race than the discovery of a star.” ~ Jean Anthelme Brillat-Savarin


Here are the basic ingredients for this recipe. The only thing missing is eomuk (fish cake), which is usually found in most tteokbokki dishes, but luckily the noodles made up for their absence. Soaking rice cakes is optional to rehydrate.
Jumukbap (fist balls of rice) using leftover rice provides a nice balance to the spicy rice cakes.. A few shavings of seaweed, toasted sesame seeds, and sesame oil are all you need to make these balls of rice. Mix together well with spoon and then form by hand.
For the sauce, use plenty of gochujang (red pepper paste), sugar, sesame oil, and garlic. I added a few spicy chunhyang chili peppers for some added heat.
After sauteing the vegetables for a few minutes in a pot, add water and seasonings, boil 10 minutes. Use the same amount of water you would use to cook plain ramen noodles. Also, for hard-boiled eggs, boil for 10 minutes and remove.
Add the ramen noodles and rice cakes, cook another 10 minutes or until noodles are soft and the broth becomes slightly thick. .
Make sure to sample the sauce during the last few minutes and adjust accordingly.

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Rabokki 라볶이 (Spicy Rice Cakes w Ramen Noodles)
Prep time
Cook time
Total time
Serves: 2
  • ½ lb rice cake (cylindrical or oval shaped)
  • 1 package instant noodles (+1/2 of soup base)
  • 1 hard-boiled egg, halved
  • ½ onion, julienned
  • ¼ carrot, thinly sliced
  • 2 chunhyang chili peppers (optional)
  • 2, 3 tbsp gochujang (red pepper paste)
  • 1 tbsp gochugaru (red pepper flakes)
  • 2 garlic cloves, finely minced
  • 2 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 3 cups water
  • 1 package eomuk (fish cake; if available)
  1. If the rice cakes are frozen, thaw them in water first. If they are refrigerated, you can rehydrate them in water before use.
  2. Cut vegetables into flat strips consistent in size to the rice cakes.
  3. Add the carrots, onion, and garlic to a pot and saute for a few minutes.
  4. Next, add the seasoning and egg with roughly 3 cups of water. Boil for about 10 minutes, remove egg.
  5. Add the ramen noodles and rice cake, cook for another 10 minutes or until cooked through and sauce has thickened. Add more water if necessary.
  6. When noodles and rice cakes are cooked through, add jumukbab and top with halved egg. Enjoy!



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