Rabokki 라볶이

If you like tteokbokki and you like ramen, you’re gonna love rabokki! I mean, what’s not to love? You get best of both worlds in one bite!

The key ingredient to marry the tteokbokki and ramen together is a little bit of the ramen powder. I like using Shin Ramen because it’s my favorite ramen but use whatever you like! Adding a slice of cheese will make this extra bomb so I highly recommend adding it in. Feel free to use any cheese you like!


Servings 4 people
Prep Time 10 mins
Cook Time 30 mins
Total Time 30 mins


  • 1/2 cup cabbage chopped
  • 1/4 cup onion sliced
  • 2 scallions chopped
  • 8-10 tteok (rice cakes)
  • 1 instant ramen noodle
  • 1/2 packet ramen powder
  • 3 cups anchovy broth or water
  • cheese optional


  • 1 tbsp gochujang Korean red pepper paste
  • 1 tbsp coarse gochugaru Korean red pepper flakes
  • 1/2 tbsp fine gochugaru Korean red pepper powder
  • 1 tbsp soy sauce

Anchovy Broth

  • 6 cups water
  • 8 dried anchovies innards removed
  • 5 small pieces of kelp
  • 1/2 medium onion


  • In a pot, combine water, anchovies, kelp and onion. Bring this to a boil over medium heat for 20 minutes or until the liquid has reduced to half (about 3 cups). Strain and set aside.
  • To prepare the sauce, combine gochujang, coarse gochugaru, fine gochugaru, soy sauce, and sugar. Mix until well combined.
  • Pour the anchovy stock in a deep pan. Add the sauce mixture and half packet of ramen powder.
  • Toss in the tteok, cabbage, onion, and scallions. Cook for 2-3 minutes.
  • When the liquid has slightly reduced, add the instant ramen and cook noodles to your desired doneness.
  • Add cheese and cover until melted.
  • Serve and enjoy!
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine: Korean

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Jecca Chantilly © Copyright 2022. All rights reserved.