Rabokki – Korean Rice Cakes and Ramen
Craving something that’s both spicy and comforting? Rabokki is your go-to—this Korean dish combines chewy rice cakes and ramen with a rich, creamy, spicy sauce that’s just perfect for those cozy nights in. Top it off with some melty mozzarella and a fried egg, and you’ve got a meal that’s seriously satisfying and full of flavor.
Making the Rice Cakes
Start by preparing the rice cake dough. Combine sweet rice flour with a bit of salt, then gradually mix in hot water until a smooth, slightly sticky dough forms. Divide the dough into small portions and roll each piece into long, thin cylinders. You can cut these into bite-sized pieces now. Lightly coat the rice cakes with sesame oil to keep them from sticking together.
Parboil the rice cakes by boiling them in a large pot of water until they float to the surface and become a bit tender and chewy. This usually takes about 10 minutes. Don’t boil them all the way so you can finish the cooking off in the sauce. Once done, drain and rinse the rice cakes under cold water to stop the cooking process and set them aside.
Making the Sauce
For the sauce, start by sautéing minced garlic in a pan with a bit of unsalted butter until it becomes fragrant and golden. This creates a flavorful base for the sauce. Next, add hot water, gochujang paste, and a bit of gochugaru to the pan. Stir well until the gochujang is completely dissolved and the mixture begins to simmer. Adjust the gochugaru based on how spicy you like your dish—more for extra heat, less for a milder kick.
To balance the spiciness and add richness, stir in some white sugar, grated parmesan, and heavy cream. This will give the sauce a creamy, slightly cheesy flavor that pairs perfectly with the heat. Let the sauce simmer until it thickens slightly, then taste and adjust with a pinch of salt if needed.
TIP: Use mild gochujang if you don’t want it as spicy.
Combining the Ingredients
As the sauce simmers, add the ramen noodles and rice cakes. Let them simmer for a few minutes, about 5 to 7 minutes, to fully cook and absorb the flavors.
Break apart the ramen once fully cooked to just quickly stir it around. Sprinkle mozzarella cheese on top, then reduce the heat to low and cover the pan. Allow the cheese to melt and become gooey, creating a delicious, cheesy layer over the spicy sauce.
Topping and Serving
For an extra indulgent touch, top your rabokki with a fried egg. The runny yolk adds a rich, creamy element that complements the spicy sauce beautifully. Garnish with chopped green onions if you like for a pop of color and freshness and then toasted sesame seeds for added flavor.
Serve the rabokki hot, straight from the pan. It’s perfect on its own or with a side of pickled vegetables to cut through the richness. This dish is incredibly versatile, so feel free to customize it with your favorite ingredients.
Tips and Variations
- Adjusting Spice Level: If you prefer a milder dish, reduce the amount of gochugaru or leave it out altogether. You can also add extra cream to balance the heat. You can also choose to use mild or hot gochujang paste.
- Sweetness Level: Some like it more sweet. Some like it less sweet. Add as much or as little sugar as you like.
- Make It Vegetarian: Skip the parmesan and egg to make the dish vegetarian. You can also add tofu or extra veggies for protein and texture.
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Dinner | Main Course
Rabokki – Korean Rice Cakes and Ramen
Ingredients
RICE CAKES- 2 cups sweet rice flour
- 1 cup hot water
- 1/2 teaspoon salt
- 1/2 tablespoon sesame oil oil, for coating rice cakes
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 2 cups hot water
- 1/4 cup gochujang paste
- 1/2 tablespoon gochugaru, add more or less depending on spice tolerance
- 2 to 3 tablespoons white sugar
- 1/4 cup grated parmesan
- 1/4 cup heavy cream
- pinch of salt, to taste
- 5-ounce package ramen
- 1/3 cup mozzarella cheese
- 1 fried egg
- chopped green onions, optional garnish
- toasted sesame seeds, optional garnish
Instructions
MAKING THE RICE CAKES- Start by mixing sweet rice flour and salt in a large bowl. Gradually add hot water, stirring with a wooden spoon or spatula until the mixture comes together into a dough. The dough should be slightly sticky but firm enough to hold its shape.
- Transfer the dough to a clean surface and knead it for about 5 minutes until smooth and elastic. If the dough is too sticky, dust your hands with a bit of rice flour as you knead.
- Divide the dough into small portions and roll each one into a long, thin cylinder, about the thickness of your thumb. You can cut the cylinders into smaller, bite-sized pieces now.
- To prevent sticking, lightly coat the rice cakes with sesame oil. This also helps to keep them tender during cooking.
- Bring a large pot of water to a boil. Add the rice cakes and cook them for about 8 to 10 minutes, or until they float to the surface and become chewy.
- Drain the rice cakes and rinse them under cold water to stop the cooking process. Set them aside while you prepare the sauce.
- In a large pan or skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until it becomes fragrant and lightly golden.
- Pour in the hot water, gochujang paste, and gochugaru. Stir everything together until the gochujang is fully dissolved, and the sauce starts to simmer.
- Add the white sugar to balance out the heat from the gochujang and gochugaru. Stir until the sugar dissolves completely.
- Next, stir in the grated parmesan and heavy cream.
- Taste the sauce and add a pinch of salt if needed. Let the sauce simmer for a few minutes until it thickens slightly.
- While the sauce simmers, add the ramen noodles and rice cakes.
- Let them simmer for about 5 minutes to absorb the flavors and fully cook.
- Once cooked, sprinkle the mozzarella cheese over the top of the rabokki. Reduce the heat to low and cover the pan, allowing the cheese to melt and become gooey.
- Top the dish with a fried egg. Garnish the rabokki with chopped green onions and sesame seeds.
- Serve immediately while it’s hot!
Tips & Notes
You can also make this recipe using store-bought rice cakes from the store! Just add them to the sauce first and once a few minutes shy of cooked, add the ramen in and allow both to fully cook.You Might Also Like
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