Get ready to transform your kitchen into a sizzling Korean street food paradise with Rabokki, the mind-blowing fusion dish that combines the chewy magic of rice cakes and the comforting embrace of ramen noodles! This explosive culinary creation is not just a meal; it's a flavor explosion that will transport your taste buds straight to the vibrant streets of Seoul. Whether you're a Korean cuisine enthusiast or a curious foodie looking to spice up your cooking repertoire, this Rabokki recipe promises an irresistible combination of heat, texture, and pure deliciousness that will have everyone at your table begging for seconds.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- tteokbokki rice cakes
- ramen noodles
- gochujang
- soy sauce
- garlic
- ginger
- vegetable oil
- scallions
- toasted sesame seeds
Instructions
- Prepare ingredients by soaking rice cakes in warm water for 10 minutes if they are dried. Slice scallions diagonally, mince garlic and ginger finely.
- In a medium bowl, whisk together gochujang, soy sauce, minced garlic, and ginger to create a spicy sauce base. Set aside.
- Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add rice cakes and stir-fry for 2-3 minutes until they become slightly soft and start to turn golden.
- Pour the prepared spicy sauce over the rice cakes, stirring to coat evenly. Reduce heat to medium and cook for 4-5 minutes, allowing the sauce to thicken and rice cakes to become tender.
- Add ramen noodles to the skillet, breaking them slightly if needed. Pour enough water to just cover the noodles and continue cooking for 3-4 minutes until noodles are cooked and sauce is glossy.
- Taste and adjust seasoning if needed. The sauce should be spicy, slightly sweet, and coat the rice cakes and noodles completely.
- Transfer Rabokki to serving plates. Garnish generously with sliced scallions and sprinkle toasted sesame seeds on top.
- Serve immediately while hot, enjoying the chewy rice cakes, spicy sauce, and tender ramen noodles.
Tips
- Rice Cake Preparation: Always soak dried rice cakes in warm water to ensure they're soft and pliable before cooking. This helps them cook evenly and achieve that signature chewy texture.
- Sauce Consistency is Key: Whisk your gochujang-based sauce thoroughly to prevent lumps and ensure an even, glossy coating on your rice cakes and noodles.
- Heat Control: Use medium-high heat initially to get a nice golden sear on the rice cakes, then reduce to medium when adding the sauce to prevent burning.
- Noodle Timing: Add ramen noodles towards the end of cooking to prevent overcooking. They should be tender but still have a slight bite.
- Freshness Matters: Use fresh scallions and toasted sesame seeds as a garnish to add brightness and nutty depth to the final dish.
- Spice Level Hack: Adjust the amount of gochujang to control the heat. Start with less and add more if you prefer a spicier kick.
- Serving Tip: Serve immediately while hot to enjoy the perfect texture of the rice cakes and the glossy, clingy sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
