Rabokki

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If you have never had rabokki before you are missing out! Stir fried Korean rice cakes, ramen noodles, dumplings and fish cake all coated with a sweet and spicy gochujang sauce...this is the dish you don't want to miss out on.

We love all things gochujang around this house - whether it be more traditional Korean fare like this Tteokbokki or Korean sweet potatoes or a fun creation like these spicy pork bulgogi tacos or these Korean nachos.

And this dish is no different. The rice cakes are perfectly chewy, the ramen noodles springy, the dumplings juicy and the sauce is just lip-smackingly good. So so good.

We inhaled it. Especially because it's not as good leftover...perfect excuse for 2 people to eat a 6 person meal, right?

What is Rabokki?

Also know as tteokbokki ramen, rabokki is stir fried rice cakes, noodles, dumplings and fish cake in a sweet and spicy gochujang sauce. It is commonly serviced with hard boiled eggs (although we love it with these sous vide soft boiled eggs).

The best part about this recipe though is the slice of American cheese served on top. Yes, you read that right, American cheese. It's adds a wonderful umami blast to the dish!

What is the Difference Between Tteokbokki and Rabokki?

The main difference is the use of ramen noodles and dumplings in rabokki. And tteokbokki is not typically served with American cheese.

Why This Recipe Works

• The gochujang adds just the right amount of spice and sweet to the sauce and you can adjust the spice to how you want it!
• The American cheese adds a salty, umami bomb to the final dish.
• Serving it with eggs is just a game changer and I love it and you will to.
• Served hot, it is an ultra comforting meal, perfect with the chewy rice cakes and noodles .

Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

If you have made some of my other Korean inspired recipes, you'll be familiar with a lot of the below ingredients. You can also read this post on Korean ingredients to get more familiar.

You can buy the cylindrical version or tubular rice cakes, but I prefer the tubular because of the chew. You should be able to find these in most Asian markets.

Dashi is a Japanese soup stock that is usually made from dried kelp, bonito flakes, and/or anchovies. We use dried dashi powder for it's ease here - just follow package instructions to make stock. You can also substitute chicken stock if you don't have dashi.

Fried fish cakes can also typically be found in Asian grocery stores, usually in the refrigerator section close to the rice cakes.

Korean style mandu dumplings can be bought frozen as thawed out right before use for ease.

Gochujang ranges from mild to spicy so choose one that you can stand. I've used extra spicy before and almost died.

Step By Step Instructions

Combine all the rabokki sauce ingredients and set aside.

Bring the dashi stock to a simmer.

Add the sauce and cabbage to the dashi.

Add the rice cakes and ramen noodles and cook 1-2 minutes.

Add the fish cakes and dumplings and cook 3-5 minutes, until the noodles and dumplings are cooked through.

Remove from heat and top with 1-2 slices of American cheese.

Add eggs to the dish (optional) and garnish with green onions and sesame seeds. Serve hot.

Expert Tips

1. Substitute chicken stock for dashi if you need to.
2. If you can't find the mandu dumplings, you can omit them.
3. Any kind of dried ramen noodle will do.
4. Choose a gochujang that fits your spice preference (mild to extra hot).
5. If the mixture gets too thick, add additional dashi or chicken stock.
6. You can add vegetables like zucchini, cooked radish or anything you like if you want some add-ins.
7. Don't skip the American cheese - it really does add something special to the dish.

Frequently Asked Questions

Storage and Reheating

Honestly, this dish is less than stellar leftover so try and eat what you can while it's fresh. If you do have to save it, keep it covered in the fridge for up to 3 days then heat with some liquid either in a skillet or the mircrowave.

I do not recommend freezing and the rice cakes will turn to mush.

Did you make this recipe? Leave a comment below and let me know how it turned out!