Rabokki (Ramen + Dukboki) Recipe

Name: Rabokki (Ramen + Dukboki), the Ultimate Korean Street Food
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 carrot, sliced into strips; 1/2 sweet onion, thinly sliced; 1/2 pound Korean cylindrical rice cakes (about 1/4 of a package); 1 large flat Korean fish cake sheet, or odeng or oh mook , cut into squares or rectangles; 3 cups water; 1 teaspoon soy sauce; 4 tablespoons kochujang , or red pepper paste; 1 1/2 tablespoons sugar; 1 package Korean instant ramen noodles, broken into pieces; 2 scallions , sliced into 1-inch pieces; 2 to 3 hard-boiled eggs, sliced in half, optional

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4 servings

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Rabokki is the combination of two delicious things: ramen noodles and dukboki (or tteokbokki). Dukboki is a spicy rice cake (duk) dish that's closely associated in Korean cuisine with the royal court of the Joseon dynasty (1392—1897). Today, both dukboki and rabokki are popularly enjoyed as Korean street food.

Given the divergent histories of dukboki and ramen noodles (often categorized as cheap college dorm fare), the two do make a peculiar yet interesting combination. South Koreans consume the most instant noodles per capita of any country: 69 packages a year per person. So perhaps the combination of dukboki and ramen noodles shouldn't be a surprise after all.

For this dish, you'll want to buy good ramen noodles. Shop at an international market for brands such as Shin Ramen, which are higher quality than the ultra-inexpensive packages of ramens found at many American supermarkets. This simple upgrade will make your rabokki much better.

While you're at the market, be sure to pick up Korean rice and fish cakes, the red pepper paste called kochujang, and some quality soy sauce. It's not a lengthy shopping list, and the other ingredients are kitchen staples. Everything comes together in less than an hour to create a satisfying, flavorful stir-fry dish that's sure to liven up your dinner routine.

Oil, for stir-frying
1/2 carrot, sliced into strips
1/2 sweet onion, thinly sliced
1/2 pound Korean cylindrical rice cakes (about 1/4 of a package)
1 large flat Korean fish cake, or odeng or oh mook, cut into squares or rectangles
3 cups water
1 teaspoon soy sauce
4 tablespoons kochujang, or red pepper paste
1 1/2 tablespoons sugar
1 package Korean instant ramen noodles, broken into pieces
2 scallions, sliced into 1-inch pieces
2 to 3 large hard-boiled eggs, sliced in half, optional

Gather the ingredients.

The Spruce / Cara Cormack
In a pot or large pan, stir-fry the carrots and sweet onion in a little oil for 3 to 4 minutes over medium-high heat.

The Spruce / Cara Cormack
Add the rice cakes, fish cakes, and water and turn the heat to high.

The Spruce / Cara Cormack
When it starts to boil, bring down to simmer and add soy sauce, kochujang, and sugar.

The Spruce / Cara Cormack
When the sauce has thickened, add dry instant ramen noodles.

The Spruce / Cara Cormack
Stir until noodles have cooked, adding a little more water if necessary.

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When noodles are cooked through, add scallions and turn off heat. Top with hard-boiled egg halves, if desired.

The Spruce / Cara Cormack

Nutrition Facts (per serving)
432	Calories
9g	Fat
78g	Carbs
9g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	432
% Daily Value*
Total Fat 9g	12%
Saturated Fat 2g	12%
Cholesterol 7mg	2%
Sodium 971mg	42%
Total Carbohydrate 78g	28%
Dietary Fiber 5g	17%
Total Sugars 13g
Protein 9g
Vitamin C 7mg	37%
Calcium 49mg	4%
Iron 2mg	11%
Potassium 385mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.