Korean Ramen Tteokbokki (Spicy Rice Cake and Ramen Noodle Stir-Fry)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Rabokki is a popular Korean street food that combines chewy rice cakes and ramen noodles in a sweet and spicy sauce.
Read more
The base sauce is made by dissolving gochujang, gochugaru, soy sauce, and sugar in water, then bringing the mixture to a boil. Rice cakes are added first and cooked for five minutes to absorb the flavors, followed by fish cakes and the ramen noodle block, which simmer for another three minutes. This sequential cooking prevents the noodles from becoming mushy while allowing them to absorb the concentrated, starchy sauce. Adding half a packet of the ramen seasoning powder is an option to increase the umami flavor. Once the broth reduces to a thick glaze, the dish is finished with chopped green onions and boiled eggs, and served hot before the noodles lose their springy texture.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Separate 200 g rice cakes, and if they feel firm, soak them briefly in water so they cook evenly.
Cut 100 g fish cake and the green onion into easy bite-size pieces before heating the sauce.
- 2Season
Mix 2 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, and 1 tablespoon sugar until smooth.
Break up thick clumps now, because unmixed paste can stick to the pot and make the broth uneven.
- 3Control
Add 3 cups water and the sauce to a pot, then heat over medium heat while stirring.
Once the sauce is fully dissolved and bubbles appear around the edge, raise the heat slightly to start a steady boil.
- 4Control
Add the rice cakes and boil over medium-high heat for about 5 minutes.
Stir from the bottom every so often so they do not stick, and check that the rice cakes are turning soft and flexible.
- 5Season
Add 1 ramen noodle block and the fish cake, then cook for 3 more minutes.
When the noodles loosen, stir gently to coat them with sauce, and add half the ramen seasoning packet if you want deeper umami.
- 6Finish
Turn off the heat when the broth has reduced to a thick coating and the noodles have absorbed the sauce.
Add the green onion, top with 2 boiled eggs, and serve while hot before the noodles overcook.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ramen noodles and rice cakes cook together in spicy anchovy broth so the noodles can absorb the thick starch released during the simultaneous simmering process.
- Finish cue
- Stir from the bottom every so often so they do not stick, and check that the rice cakes are turning soft and flexible.
- Avoid this
- Break up thick clumps now, because unmixed paste can stick to the pot and make the broth uneven.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 10 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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