Rabokki

Rabokki is made with chewy rice cakes, instant ramen noodles, dumplings and fish cake all stir cooked in a sweet and spicy gochujang sauce.

Course Main Course

Cuisine Korean

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 236kcal

3 cups dashi 3 tablespoon dashi bouillon for 3 cups water
6 ounces Korean rice cakes
4 ounces fried fish cake sliced
4 ounces Korean dumplings mandu - frozen or fresh
1 package instant ramen noodles seasoning packet discarded (save for other uses)
1 cup shredded cabbage
American cheese slices
Sesame seeds for garnish
1 cup sliced green onions for serving
Boiled eggs

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 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.

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