Sizzling Korean Comfort: Homemade Rabokki Recipe

Sizzling streets of Seoul come alive with the irresistible spicy rabokki recipe that blends classic Korean comfort foods into one mouthwatering dish.

Chewy rice cakes and springy ramen noodles dance together in a fiery red sauce that ignites taste buds with bold flavors.

Every bite promises a culinary adventure packed with texture and heat.

Korean street food enthusiasts adore this quick and satisfying meal that combines the best of two beloved staples.

Restaurants and home cooks alike have embraced this spicy fusion dish that delivers maximum flavor with minimal effort.

Weeknight dinners will never be the same once you master this simple yet addictive recipe that brings Korea’s vibrant street food culture right to your kitchen.

Get ready to spice up your meal routine with this irresistible Korean classic.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 550 kcal

Servings: 3

Ingredients for Rabokki

• Dried Anchovies: Provides a rich, umami foundation that gives depth to the broth, choose small, silvery ones with clear eyes for maximum flavor.
• Kombu: Classic Korean seaweed that adds a subtle oceanic complexity, look for dark green, whole dried sheets without cracks.

• Fried Fish Cake Sheets: Soft, slightly bouncy protein that absorbs surrounding flavors, select fresh or frozen sheets with a smooth, uniform texture.
• Instant Ramen Noodles: Quick-cooking element that adds hearty substance, choose packages with thin, wavy noodles for best texture.
• Frozen Rice Cakes: Chewy Korean staple that provides delightful textural contrast, opt for fresh or vacuum-sealed packages for optimal softness.

• Gochujang: Fermented chili paste that delivers spicy-sweet complexity, select thick, brick-red paste from Korean brands.
• Gochugaru Chili Powder: Vibrant red pepper powder adding bright heat, seek coarse-ground versions for authentic flavor.
• Roasted Sesame Seeds: Nutty, aromatic topping that provides crunch, toast lightly before sprinkling for enhanced flavor.
• Scallions: Fresh, sharp green garnish that cuts through richness, choose bright green, firm stalks with crisp edges.
• Oligo or Light Corn Syrup: Subtle sweetener that balances spice and adds glossy finish, select clear, pure versions.

Essentials for Making Rabokki

• Large Saucepan: Essential for creating the delicious broth and cooking all ingredients together.
• Slotted Spoon: Perfect for removing anchovies and kombu from the broth without splashing.
• Cutting Board: Needed for slicing scallions and fish cake sheets into precise pieces.
• Sharp Knife: Crucial for making clean, even cuts on ingredients.
• Tongs or Slotted Spoon: Helpful for transferring noodles and ensuring even cooking.
• Medium Bowl: Useful for thawing rice cakes and preparing ingredients.
• Measuring Cups and Spoons: Necessary for accurate ingredient measurements.

Cooking Guide for Rabokki

• Room Temperature Prep

Remove fish cake sheets and frozen rice cakes from packaging. Allow them to naturally thaw at ambient temperature.

• Ingredient Cutting

Slice scallion greens diagonally into small pieces. Cut fish cake sheets into thin strips.

• Broth Foundation

Combine water, dried anchovies, and kombu in a large saucepan. Bring to a vigorous boil for three minutes. Remove seafood components.

• Noodle Introduction

Add instant ramen noodles to the hot broth. Gently separate noodle strands while cooking briefly. Transfer noodles to a separate bowl.

• Sauce Creation

Introduce gochujang, oligo syrup, and chili powder into the pot. Stir until completely integrated. Add rice cakes and fish cakes, cooking until flavors merge.

• Final Assembly

Return noodles to the pot. Cook until perfectly tender. Remove from heat. Adjust seasoning with salt. Garnish with fresh scallion pieces and roasted sesame seeds. Serve immediately in warm bowls.

Add-In Ideas & Tweaks for Rabokki

• Adjust the amount of gochujang and gochugaru to make the dish milder or more fiery based on your heat tolerance.
• Toss in sliced chicken, beef, or tofu for extra protein and a more substantial meal.
• Incorporate chopped cabbage, spinach, or mushrooms to add nutrition and texture to the rabokki.
• Sprinkle shredded mozzarella or American cheese on top for a melty, creamy finish that adds richness to the dish.

Serving Suggestions for Rabokki

• Korean Street Food Plating
• Serve this vibrant rabokki in shallow ceramic bowls that showcase the bright red sauce and colorful ingredients. The presentation will make the dish look authentic and appetizing.
• Garnish Galore
• Sprinkle extra roasted sesame seeds and finely chopped green onions on top for added texture and a fresh pop of color. These simple touches elevate the visual appeal and bring extra flavor.
• Spice Level Customization
• Offer small dishes of additional gochugaru or gochujang on the side, allowing diners to adjust the heat intensity according to their personal preference. This interactive element makes the meal more engaging.
• Side Companion Options
• Pair rabokki with crisp pickled radishes or a small side of kimchi to balance the rich, spicy flavors. These traditional Korean accompaniments provide a refreshing contrast to the hearty main dish.

Planning Tips for Rabokki Storage

• Smart Storage Solutions
• Chilled Delight: Store leftover rabokki in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water to prevent sticking and maintain sauce consistency.
• Sauce Separation Strategy: Keep sauce and noodles separate when storing to prevent soggy texture. Mix components just before reheating for the best taste and texture.
• Freezer Friendly Option: Freeze sauce and rice cakes separately for up to 1 month. Thaw overnight in the refrigerator and reheat with fresh noodles for a quick meal.
• Ingredient Freshness Hack: Store unused rice cakes and fish cakes in sealed packages in the freezer. Thaw at room temperature or in cold water before cooking to maintain optimal texture and flavor.

Spicy Rabokki Recipe

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4.7 from 29 reviews

• Total Time: 20 minutes
• Yield: 3 1x

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Description

Korean rabokki blends ramen noodles and rice cakes in a spicy, savory sauce that delights street-food enthusiasts. Diners can quickly prepare this Seoul-inspired comfort dish with simple ingredients and enjoy its complex flavor profile.

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Ingredients

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• 3 ½ cups (828 ml) water
• 1 package (about 4.2 oz or 119 g) Korean instant ramen noodles, such as Nongshim Shin Original Ramyun
• 10 oz (283 g) frozen Korean rice cake sticks, such as Hansang
• 5 ½ oz (156 g) frozen fried fish cake sheets, such as Choripdong
• 5 medium dried anchovies
• 3 medium scallions
• 1 piece (about 4x1-inch) dried kombu
• 2 tbsps (30 ml) gochujang pepper paste
• 2 tbsps (30 ml) oligo syrup or light corn syrup
• 1 tbsp (15 ml) gochugaru red chili powder, preferably fine
• 1 tbsp (15 ml) roasted sesame seeds
• Kosher salt (to taste)

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Instructions

1. Prepare Base: Thaw rice cakes and fish cake sheets at room temperature until completely soft, then slice fish cake into 1-inch strips and chop scallions diagonally.
2. Craft Stock: Boil water with dried anchovies and kombu for 3 minutes to extract deep umami essence, then strain and reserve aromatic liquid.
3. Develop Sauce: Whisk gochujang, oligo syrup, and gochugaru into reserved stock, creating a vibrant, glossy spicy base with complex flavor layers.
4. Combine Ingredients: Add rice cakes and fish cake strips to spicy sauce, stirring frequently to ensure even coating and heat distribution.
5. Integrate Noodles: Cook instant ramen briefly in sauce, gently separating noodles and allowing them to absorb rich, spicy liquid completely.
6. Final Touch: Season with kosher salt, garnish with fresh scallion greens and roasted sesame seeds for textural contrast and aromatic complexity.
7. Serve Immediately: Plate while sauce remains glossy and ingredients are hot, noting natural thickening will occur as dish cools.

Notes

• Optimize Rice Cake Texture: Fully thaw rice cakes at room temperature to ensure soft, pliable consistency for perfect bite and absorption of spicy sauce.
• Master Seafood Stock Technique: Extract maximum umami by boiling anchovies and kombu precisely for 3 minutes, creating a rich foundational flavor base.
• Control Sauce Consistency: Whisk gochujang, oligo syrup, and gochugaru thoroughly to create a vibrant, glossy sauce that coats ingredients evenly.
• Serve Strategically: Enjoy immediately after cooking, as the sauce naturally thickens while cooling, enhancing the dish’s overall texture and flavor profile.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner, Snacks
• Method: Boiling
• Cuisine: Korean

Nutrition

• Serving Size: 3
• Calories: 550
• Sugar: 10 g
• Sodium: 1,200 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 90 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 30 mg