This rabokki recipe is a Korean favorite when you combine and mix together ramen and ddeokbokki (spicy rice cakes). If I can toot my own horn, I absolutely love this version I have put together. It was based on Baek Jong Won’s ddeokbokki recipe, but I’ve made tweets in measurements to compliment my taste buds. Also, who doesn’t have Korean ramen sitting in their pantry??
Honestly, rabokki is one of my favorite Korean snack dishes because of when I was younger and stayed in Seoul for a summer. Some friends (met up via Soompi forums) and I went clubbing in Itaewon until sunrise and we were SO hungry. And whoever ordered it, thank you so much, they ordered rabokki – a huge pot of it. It was everything I needed – something sweet, salty, spicy with a bunch of carbs to fill me up.
Control the Spice Level – Mild, Medium, & Hot!
It is definitely a dish that you will have seen over time in Korean dramas. Also, for those who are new to this dish or Korean food cuisine in general, you have all the control to make it less spicy or spicier by purchasing a more mild gochujang (red pepper paste) at the store, or even reducing the red pepper flakes (or not use any at all). If you want it to be spicier, add another ⅓ cup of red pepper flakes. Though I’d caution to gradually add it and taste it as you are cooking to ensure it meets your expectation in spice.
Which Ramen To Use?
Honestly, it doesn’t matter which Ramen brand you use, as long as it’s a Korean one. Whether you have Shin Ramen or Hong Ramen in the pantry, use whatever you have on hand that’s the common Korean spicy kind! I personally love this Hong Ramen brand, it has more of an in-depth flavor than Shin Ramen, but I’d eat Shin Ramen at any point in time.
Why Do You Separate the Green Onions?
Funny enough, it’s a culinary tip I learned from making Hello Fresh meals earlier this year to separate the whites from greens. The reason why they are cooked separately or used at different points of the cooking process is that the lower white half of the green onion has a more oniony flavor to it, thus this part of the scallion should be used more, if not a replica of white onion when cooking to have a stronger flavor and impact of your base cooking.
The green part of the green onions are added at the end of the cooking process, when serving and added on top because I love the freshness of the green onions when eating rabokki as it cuts through the grease and spice. It’s extremely refreshing and the flavors harmonize well on your tastebuds, rather than all elements of the dish being completely devoured by its sauce. It’s the small things that make a huge impact.
Coarse vs. Fine Red Pepper Flakes?
In Baek Jong Won’s ddeokbokki recipe, he uses both coarse and fine red chili flakes, which gives a different texture to the sauce and it incorporates the sauce better. He also says it’s fine if you only have one kind. And he’s totally right about that.
Living in today’s world where everyone is panic buying, at our H-Mart, all the fine red pepper flakes are sold out. So, I have only a large bag of coarse red pepper flakes. If you have both, I’d suggest to take the ⅓ cup and split in half with fine and coarse. If you only have one or the other, just use 1/3rd of it. No big deal!
Do I Have To Use Ramen Seasoning Packet?
I mean… if you want “that” Korean taste, absolutely. If you watch the Korean variety show, I Live Alone or Running Man, you are quite familiar that it’s an ongoing joke that anything with ramen seasoning tastes so much better. It’s because it has MSG. Now, I know what you are thinking. Connecting the dots with the largely accepted stereotype with Chinese carry-out restaurants using MSG with their food and that it’s not good for you. The truth is, is that a little MSG is not bad for you. If you eat MSG as part of every single food you eat, then yeah, it’s not good because you are surpassing the daily FDA intake recommendation. Whether you only want to use half or all of the packet, is up to you.
But if you were planning to eat ramen anyways, you would have used all the packet, no? Hehe 🙂
Korean Rabokki (Ramen + Ddeokbokki) RecipeCourse: MainCuisine: KoreanDifficulty: Easy
3 cups or ½ bag or 450g of Rice Cake (Fresh or Thawed From Freezer)
4 sheets of Fish Cake
1 Ramen Noodles (from Korean ramen package)
1 cup or 2 stalks of Green Onion, whites part sliced and green parts diagonally cut
1 cup of cabbage, chopped (optional)
5 cups of Water
3 hard boiled eggs
⅓ cup Red Chili Paste
⅓ cup Regular Soy Sauce
⅓ cup Coarse Red Pepper Flakes
⅓ cup Brown Sugar
1 Packet of Ramen Seasoning (from the Korean ramen package)
1 Packet of Ramen Dried Vegetable Flakes (from the Korean ramen package)
- Use only half of the bag (450 grams). Rinse the rice cake and the fish cake. No need to defrost the fish cake even if you are taking the fish cake directly from the freezer. Fish cake defrosts really quickly at room temperature.
- Boil eggs (how you like them) and put aside. Use some vinegar and add it to your water to help with the peeling process.
- In a large pot, add water.
- Combine all ingredients for the sauce then add it to the pot of water.
- Cut up the fish cake sheets with a pair of kitchen scissors or a knife. Add all ingredients except for the ramen noodles, green onion, and egg.
- Once the pot is boiling, add the ramen noodles and the whites of the green onions. Boil for 6 more minutes.
- Turn off heat. Serve immediately with egg & remaining green onions on top.
- Cabbage is optional because… who eats cabbage anyways. JK.