Rabokkie = Ramyun + Dukbokkie/Tteokbokkie

Still confused? Putting it plainly in English, instant noodles and korean rice cakes cooked in a spicy sweet sauce. *laughs*


The first time I had this was a month ago at M’s. Before M introduced this term to me, I have only tried the original rice cakes by itself. If you check out wikipedia, or other korean blogs and they will tell you that this is a popular korean snack/street food.


For those who are not familiar with rice cakes; you can find them korean grocery stores.They come in cylindrical or flat discs shapes. I have also seen them in cute little balls. I am gonna pick up some to try in the future~


I was not a big fan of the cylindrical versions. It was just too “heavy”. The discs were flat and smaller pieces and seem to be a little tastier because there is more surface coated with sauce.


Neways here is a simple recipe.  She simply cooked the noodles, add in fish cake, rice cake, onion, garlic and red pepper paste. I was surprised at how good it was. This is my version with a lot more stuff but just as tasty. I honestly don’t know how “authentic” this is but who cares if it taste good~*grin*

For a more traditional version. Check out Maangchi’s recipe.


You will need


1 packet of instant noodles (keep the seasoning)

2 cups of korean rice cakes

3 tablespoon of red pepper paste/gochujang

1 – 2 tsp of light soy sauce (adjust according to how salty stock is)

1 tablespoon ketchup

2 tsp corn syrup (might not be needed)

3 cups waters


1 1/2 cup fish cakes

1/4  of a large yellow onion (cut into bite size pieces)

3 stalks of green onions (cut into 2 inch lengths)

4 cloves of garlic (thinly sliced/minced)

1 cup of button mushrooms

2 cups of napa cabbage



Step 1 –


Soak rice cakes in cold water for about 15 mins-20 mins.

You can even skip this step if you are using fresh rice cakes OR are pressed for time


Step 2 – Boil 3 cups of water

Add half the packet of the spicy seasoning from the noodles.

If you are using a different brand that is not spicy, or just some egg noodles without the seasoning, you can use

– beef/chicken broth instead of water OR

– 1 teaspoon of dashi


Step 3 – Add red pepper paste/gochujang and garlic

– Add noodles

(check the cooking time on your package, because these udon takes about 5 minutes to cook, I let this cook for a minute before adding everything else)


Step 4


Add mushrooms and fish cakes

Boil for another minute.


Step 5


Add the rest of the vegetables. I like my vegetables to have a little bite to it so I leave this in the very last minute


Step 6


– Add the rice cakes after mixing in the vegetables (about 30 secs)

Again, read the cooking instructions on the package. On my package it stated that these rice cakes only take 30 secs to cook. So I leave this to the very end.

– Add the ketchup, soy sauce and corn syrup. Taste and adjust seasoning.




Once the rice cakes have a little gleam/shine – they are ready.

If you are not sure, bite into one.

It should be chewy throughout but not mushy~




If you are using a thinner type of noodle - they cook really fast, just add noodles, mushroom, rice cakes and garlic and after mixing well – add everything else.

If you are using  the cylindrical rice cakes – you would want to add these in the very beginning when you add the noodles.

Feel free to add some meat. Meep didn’t like this version because he likes meat. Add it in the beginning, saute it with the gochujang, then add the water.

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