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Rabokki - Ramen + Tteokbokki

One Pot Ramen & Tteokbokki = Korean Rabokki recipe!

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2 to 3
Calories: 478 kcal
Course: Snacks
Cuisine: Korean

Ingredients

Main
  • 1 instant ramen noodle
  • 16 pieces Korean rice cakes (180 g / 6.3 ounces), separated, if you use pre-packaged rice cakes, separate them first then soak in warm water for 10 minutes before you use them.
  • 2 sheets Korean fish cakes (110 g / 3.9 ounces), rinsed under hot running water for 1 min, chopped into small rectangular pieces
  • 80 g Cabbage leaves (2.8 ounces), chopped into small pieces
  • 1/2 small onion (60 g / 2.1 ounces), thinly sliced,
  • 4 deep fried seaweed spring rolls (100 g / 3.5 ounces), I bought them from a Korean grocery store (freezer section) but you can make them if you have the time.
  • 2 frozen Korean dumplings (45 g / 1.6 ounces)
  • 2 hard boiled eggs , cut into halves
Broth
  • 3 cups water
  • 5 g dried kelp (0.2 ounces)
  • 15 g dried anchovy (0.5 ounces), head and black innards removed
Sauce (Mix them well in a bowl.)
  • 4 Tbsp Gochujang Korean chilli paste
  • 1 1/2 Tbsp raw sugar
  • 1 tsp minced garlic 
  • 1 tsp Gochugaru Korean chilli flakes
Garnish
  • 1 stalk green onion (20 g / 0.7 ounces), thinly chopped
  • some toasted sesame seeds

Instructions

    Cup of Yum
  1. Put the water (3 cups) in a medium pot and add the dried kelp and anchovies. Boil it for 10 mins uncovered on medium heat. Take out (& discard) the kelp and continue boiling for a further 10 mins. Take out the anchovy. Sieve through the boiled broth over damp cheese/linen cloth to remove small particles from the kelp and anchovies. (If you don’t mind these particles, you can skip sieving.) This should result in about 400ml of broth. (Check here if you need step by step photo instructions for this process.)
  2. Pour the broth into a wider pot, add the sauce and stir it well. Boil it over medium high heat. (I used a shallow pot and portable gas burner to enjoy Rabokki like a hot pot dish at the table.)
  3. Once the broth starts to boil, reduce the heat to medium low. Add the rest of ingredients and as they cook, stir around occasionally.
  4. (If you're cooking at the table) Add the garnish ingredients and start eating them as they get ready. Otherwise, serve when everything is cooked. Add the garnish ingredients just before serving.

Notes

  • 1 Tbsp = 15 ml, 1 cup = 250 ml

Nutrition Information

Calories 478kcal (24%) Carbohydrates 76g (25%) Protein 18g (36%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 201mg (67%) Sodium 733mg (31%) Potassium 341mg (10%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 910IU (18%) Vitamin C 12.8mg (14%) Calcium 82mg (8%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 2to 3

Amount Per Serving

Calories 478

% Daily Value*

Calories 478kcal 24%
Carbohydrates 76g 25%
Protein 18g 36%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 201mg 67%
Sodium 733mg 31%
Potassium 341mg 7%
Fiber 1g 4%
Sugar 16g 32%
Vitamin A 910IU 18%
Vitamin C 12.8mg 14%
Calcium 82mg 8%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.