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Rabokki Recipe Ramen + Tteokbokki 라볶이

What is it?

A fiery ruby stew that combines buttery ramen noodles and chewy rice cakes, bubbling in a delicious Korean sauce. It is a quintessential comfort staple for bachelor/rettes in Korea and it really is like a hug and kick all at the same time.  Growing up, it always reminded me of a cross between army base soup aka budae jjigae and tteokbokki.  The latter makes sense since it actually has spicy rice cakes cooked right in but the spicy mixture of this and that also makes it reminiscent of a left-overs type soup which is what Korean army base stew is known for {oh, and the cheese}!

This dish is filling and satisfying with its variety of textures and flavors.  Chubby, sticky rice cakes conspire with chewy curls of ramen to lend a hearty backdrop while the fish sauce and sesame oil mingle with the aromatics to provide complex flavor that is spicy, salty and subtly sweet all at once.

5.0 from 4 reviews
Rabokki Recipe Ramen + Tteokbokki 라볶이
Prep time
Cook time
Total time
Author: The Squishy Monster
Serves: 4 Servings
  • 2 c shrimp stock + 2″ piece of kelp
  • 2 tb Korean gochujang red pepper paste
  • ½ tb Korean gochugaru red pepper flakes
  • 2 cloves garlic
  • 1 tb fish sauce
  • 1 tb brown sugar
  • 1 tb sesame oil
  • 2 carrots, chopped
  • 1 large onion, chopped
  • 1 c cabbage, chopped
  • 2 c soaked/drained rice cakes
  • 1 block of ramen
  • 2 green onions, chopped
  • S + P to taste
  • Optional: shredded cheese, dried anchovies, fried fish cakes, hardboiled eggs, scallions, sesame seeds, etc.
  1. For the stock, bring homemade or good quality seafood/fish/shrimp stock to a simmer with the kelp for about 15-20 minutes. Extract the kelp and set aside.
  2. In a food processor, grind together the pepper paste and flakes, garlic, fish sauce, and brown sugar. Blend until smooth and set aside.
  3. In a pan slicked with the sesame oil, gently heat the chopped veggies for a few minutes. You don’t want them to get too soft.
  4. Toss in the rice cakes. If using, this is the time to add in the fried fish cakes.
  5. Slowly melt the blended pepper paste into this mixture. Stir until everything is coated.
  6. Slowly pour in the stock and stir well.
  7. Salt and pepper to taste.
  8. Bring the stew to a low and slow bubble. Don’t rush it.
  9. Add the noodles and cook until both the noodles and rice cakes are tender.
  10. Garnish with whatever you desire: cheese, soft boiled eggs, scallions, etc.


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