Get ready, food adventurers, because we're about to dive headfirst into one of Korea's most exciting and utterly addictive culinary creations: Rabokki! Imagine the best parts of two beloved Korean dishes coming together in a symphony of flavors and textures. That's exactly what Rabokki is – a brilliant mash-up of fiery, chewy Tteokbokki (those famous spicy rice cakes) and the universally adored slurpiness of Ramyeon (instant noodles).

This iconic Korean street food isn't just a meal; it's an experience. Each bite delivers a punch of spicy, sweet, and savory goodness, all brought together by a rich, vibrant sauce usually based on Korea's cornerstone chili paste, Gochujang. You'll find those wonderfully chewy rice cakes mingling with perfectly cooked instant noodles, often joined by other delicious additions like springy eomuk (fish cakes), a boiled egg, or a sprinkling of fresh vegetables, all soaking up that irresistible, thick sauce. It’s the ultimate comfort food, perfect for sharing (or not!).

Whether you're new to Korean cuisine or already a seasoned fan, Rabokki offers a fantastic gateway into the vibrant world of Korean flavors. It’s a testament to Korean culinary ingenuity, blending simple ingredients into something truly extraordinary and deeply satisfying. This dish perfectly encapsulates the bustling energy of Seoul's night markets and the warmth of a shared meal. Prepare your taste buds for an unforgettable journey into a dish that truly defines culinary fusion and pure deliciousness!

Fun Fact: The name Rabokki itself is a delightful linguistic mash-up! It's a portmanteau of "Ra" from Ramyeon (라면, instant noodles) and "bokki" from Tteokbokki (떡볶이, stir-fried rice cakes), perfectly describing its delicious components! This dish is a student favorite in Korea, often found bubbling away in large pans at school-front food stalls.

Serves

For 1 Persons Preparation Time ca. 30 Minuten

Ingredients

• 1 Pack Korean Instant Ramen (with soup powder and dried vegetable flakes)
• 250g Korean Rice Cakes (Tteokbokki-tteok), soaked if hard
• 100g Korean Fish Cakes (Eomuk), cut into bite-sized pieces (optional)
• 500-600ml Water (or anchovy broth for richer flavor)
• 2-3 tablespoons Gochujang (Korean Chili Paste)
• 1-2 tablespoons Gochugaru (Korean Chili Flakes), adjust to taste
• 1 tablespoon Soy Sauce
• 1-2 tablespoons Sugar or Corn Syrup
• 1 teaspoon Minced Garlic (optional)
• 2 Hard-Boiled Eggs, halved (optional)
• 1/4 cup Sliced Green Onions (scallions), for garnish

Instructions

• Prepare Rice Cakes & Sauce: If rice cakes are firm, soak them in warm water until soft. In a small bowl, mix gochujang, gochugaru, soy sauce, sugar, and minced garlic (if using) to create the spicy sauce base.
• Simmer Sauce Base: In a wide pot, bring 500-600ml of water or broth to a boil. Add the prepared spicy sauce base and stir thoroughly until it dissolves and the broth begins to bubble.
• Cook Rice Cakes & Fish Cakes: Add the soaked rice cakes and any desired fish cakes to the simmering sauce. Continue to cook for 5-7 minutes, stirring gently, until the rice cakes are tender and chewy and the sauce has slightly thickened.
• Add Ramen & Seasonings: Place the instant ramen noodle block into the pot. Sprinkle in the ramen's soup powder and dried vegetable flakes. Ensure the noodles are mostly submerged in the rich, bubbling sauce.
• Final Cook & Garnish: Cook for an additional 3-4 minutes, or until the ramen noodles reach your preferred tenderness. Stir gently to coat everything evenly. Add hard-boiled eggs if desired in the last minute. Serve hot, garnished with fresh sliced green onions.