Rabokki Recipe Ramen + Tteokbokki 라볶이
Prep time
Cook time
Total time
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.
Recipe by The Squishy Monster at http://thesquishymonster.com/2015/01/rabokki-recipe-ramen-tteokbokki-%eb%9d%bc%eb%b3%b6%ec%9d%b4.html