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–+ servings

Rabokki – Korean Rice Cakes and Ramen

Craving something that’s both spicy and comforting? You have to make Rabokki —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 ooey gooey mozzarella and a fried egg, and you’ve got a meal that is THE definition of comfort!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Yields2 servings
Print Recipe Pin Recipe
Servings2 servings

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

SAUCE

  • 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

OTHER

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. To prevent sticking, lightly coat the rice cakes with sesame oil. This also helps to keep them tender during cooking.
  5. 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.
  6. Drain the rice cakes and rinse them under cold water to stop the cooking process. Set them aside while you prepare the sauce.

MAKING THE SAUCE

  1. 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.
  2. Pour in the hot water, gochujang paste, and gochugaru. Stir everything together until the gochujang is fully dissolved, and the sauce starts to simmer.
  3. Add the white sugar to balance out the heat from the gochujang and gochugaru. Stir until the sugar dissolves completely.
  4. Next, stir in the grated parmesan and heavy cream.
  5. Taste the sauce and add a pinch of salt if needed. Let the sauce simmer for a few minutes until it thickens slightly.

ASSEMBLING THE RABOKKI

  1. While the sauce simmers, add the ramen noodles and rice cakes.
  2. Let them simmer for about 5 minutes to absorb the flavors and fully cook.
  3. 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.
  4. Top the dish with a fried egg. Garnish the rabokki with chopped green onions and sesame seeds.
  5. Serve immediately while it’s hot!

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.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!