Friday is my favorite day to make a yummy snack to kick off the weekend and there is no better Korean snack than rabokki. What is rabokki? Rabokki combines the words ramyun and tteokbokki and refers to a relatively new but very popular Korean street food that is commonly served in Korean bunsik restaurants. Tteokbokki is yummy enough but add in some chewy ramyun noodles and mmmmm, the weekend has officially begun!
A few veggies like Korean radish, napa cabbage, and onion balance the carb, but you can skip these if you don’t have handy. This super simple recipe will take you from cutting board to devouring in 20 minutes flat. Double the recipe and throw in some protein like a boiled egg or odeng if you want to eat as a main dish.
Shopping List:
- Korean Rice Cakes (tteokbokki tteok)
- Gochujang
- Anchovy Tea Bags
- Sugar
- Gochugaru
- Korean Ramen/Ramyun
- Garlic
- Scallion
- Veggies (Onion, Korean radish, and/or napa cabbage)
- Roasted Sesame Seeds
Easy Rabokki Recipe
- 8 Oz Tteok / Korean Rice Cakes (Approx 20 pieces)
- 1 Package Ramen (Noodles only)
- 5 Oz Radish Sliced
- 1/2 Small Onion Chopped
Broth
- 3 Cups Water
- 1 Anchovy Teabag with Kelp
Seasoning
- 3 Tbsp Gochujang (Add and additional 1 Tbsp for Extra Spicy)
- 1 Tbsp White Sugar
- 1 Garlic Clove Minced
- 1/2 tsp Gochugaru
Garnish
- 1 Scallion Chopped
- 1 Tbsp Roasted Sesame Seeds
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Soak the rice cakes in cool water if frozen.
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Add the anchovy tea bag into the 3 cups of water and boil for 10 minutes uncovered.
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Remove the tea bag and add the rest of the ingredients and boil on medium high heat for 5 minutes. The broth should thicken as the rice cakes cook through.
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Place in serving dish and add garnish.
