Rabokki
Tteokbokki’s saucier cousin: chewy rice cakes and ramen noodles tangled in a sweet, spicy red sauce, finished with a slice of melting cheese.
- 30 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $2.11 a serving
- 610 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 2 servings.
- 8 oz Korean rice cakes, cylinder rice cakes
- 2 large eggs
- 2 tbsp gochujang
- 2 cloves garlic, minced
- 1 package ramen noodles
- 1 cup green cabbage, cut into bite-size pieces
- 2 stalks green onions, cut into 2-inch lengths
- 1 slice American cheese slices (optional)
From your pantry
- 3 cups water
- 1 tbsp sugar
- 1 tbsp soy sauce
- ½ tsp red pepper flakes
Each serving has about 610 calories, 17 g protein, 102 g carbs and 13 g fat, and costs about $2.11 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green cabbage? Red cabbage or coleslaw mix works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Separate any rice cakes that are stuck together and soak them in warm water 10 minutes.
Timer: 10 min
Meanwhile, put the eggs in a small , cover with water, and over high heat. Turn to medium and boil 10 minutes, then move them to cold water and .
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Medium heatTimer: 10 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Stir the water, gochujang, sugar, soy sauce, pepper flakes, garlic and half the ramen seasoning packet in a large and over medium-high heat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Medium-high heat
the rice cakes and add them with the cabbage. 5 minutes, stirring often.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Add the ramen block and the eggs and 3 minutes, loosening the noodles with chopsticks or tongs, until they’re tender and the sauce clings.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min
Dolly’s tip: The noodles drink up the sauce fast. If it looks dry, add a splash of water.Scatter the green onions, lay the cheese on top, turn off the heat, and let it for 1 minute before serving.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 1 min
Dolly’s tip: Serve it the moment it’s done. Ramen keeps soaking and goes soft if it sits.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
