I honestly love Tteokboki so much! With soft, springy rice cakes cooked down in a spicy Korean chili sauce with fish cakes and vegetables I can never have enough when it’s placed in front of me. So, naturally, I wanted to make it at home. And then when I found out you can make it even more delicious by adding ramen, of course, I had to try! Better known as Rabokki this Ramen and Tteokboki combination boasts an aromatic, spicy, seafood broth with a mix of rice cakes, vegetables, seafood, and of course springy ramen noodles! I think that’s enough describing because we’re all ready to start cooking. I was able to find a great recipe by My Korean Kitchen that you should definitely check out! I made a few change based off the ingredients I had but it still turned out absolutely delicious. Let’s get started with the recipe, shall we?
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Ingredients:
- 2 (3-4 oz.) packets Instant Ramen Noodles
- 12 oz. frozen Korean rice cake
- 8 oz. package of Jane Jane fish balls (pollock balls)
- 1/2 small onion, thinly sliced
- 1 cup roughly chopped cabbage
- 10 whole, large shrimp, peeled and deveined
- Roasted White Sesame Seeds, to garnish
- chopped green onion, to garnish
For Broth:
- 3 cups vegetable broth + handful of seaweed or kelp
- 1 (5 oz.) packet Topokki Sauce
- 1 cup water
Directions:
Start by preparing your rice cakes by soaking them in water for at least 10 minutes if frozen. Then prepare vegetables by thinly slicing the onion and chopping the cabbage. Peel and devein your shrimp and set this aside with vegetables. For the fish balls I like using pollock but you can use whatever fish balls or fish cakes you prefer! If you’re wondering where to get them you can definitely buy them at your local Asian Markets.
Now it’s time to prepare the broth! Traditionally, it’s made in an anchovy broth but vegetable broth was more easily accessible for me and it was absolutely delicious. In a large, raised edge saucepan place your vegetable broth on medium heat. To give it more of a seafood flavor I added in a few grams (a rough handful) of dried seaweed or kelp. I would recommend placing seaweed in a tea strainer or cheesecloth to make easy removal of it. Simmer vegetable broth with seaweed or kelp for 5 minutes then remove and discard the seaweed or kelp. Afterwards add in the Topokki Sauce and mix to combine.
Once broth is complete add in the rice cakes, onions, cabbage, shrimp, and fish balls. Cover and let everything cook on medium heat for 3-5 minutes, giving a few stirs until shrimp starts to turn pink.
Uncover and add in 1 cup water then submerge the instant ramen noodles into the broth as much as you can. Cover and let them cook for 2-3 minutes or until ramen noodles are cooked. Break noodles apart and mix into rabokki. You can use whatever ramen noodles you have, just follow it’s cooking instructions for the amount of time you will need to cook. But guess what…your Rabokki is done! And that was so easy to make!
Serve immediately and garnish with roasted sesame seeds and chopped green onions! You’ll have enough to share but the real questions is…will you want to, hahaha! Enjoy!
Rabokki: Ramen + Tteokbokki
Ingredients
- 2 (3-4 oz.) packets Instant Ramen Noodles
- 12 oz. frozen Korean rice cake
- 8 oz. package of Jane Jane fish balls (pollock balls)
- ½ small onion, thinly sliced
- 1 cup roughly chopped cabbage
- 10 whole, large shrimp, peeled and deveined
- Roasted White Sesame Seeds, to garnish
- chopped green onion, to garnish
For Broth:
- 3 cups vegetable broth + handful of seaweed or kelp
- 1 (5 oz.) packet Topokki Sauce
- 1 cup water
Instructions
- Thinly slice onions, chop cabbage, and peel and devein shrimp. Set aside.
- Soak frozen rice cakes in a bowl of water for 10 minutes to fully thaw.
- In a large saucepan, add in vegetable broth. In a tea strainer or cheesecloth add in a few grams of seaweed or kelp and then place in vegetable broth. Bring to a simmer and allow to infuse seaweed flavor for 5 minutes. Then remove and discard seaweed or kelp.
- Add in Topokki Sauce to vegetable broth and mix it in completely. On a medium-low heat add in strained rice cakes, cabbage, onions, shrimp, and fish balls. Cover and cook for 3-5 minutes or until shrimp starts to turn pink. Stir occasionally as it cooks.
- Add in 1 cup water then submerge instant ramen noodle pieces into soup/broth. Cover and allow to simmer and cook for 2-3 minutes (or as long as package instructions say the noodles need).
- Once ramen is cooked, turn off the heat and pull apart the noodles with a spoon and mix into soup.
- Garnish with sesame seeds and green onion and serve immediately!
- Enjoy!
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