How to make an easy, addictive Cheesy Rabokki or ramen and tteokbokki.
If you love ramen and tteokbokki, then it’s time you made this Cheesy Rabokki! Chewy rice cakes, satisfying ramen noodles in a spicy and savoury sauce with melted cheese on top – this gets addictive!
What Do You Need to Make Cheesy Rabokki?
There are really three main ingredients:
- Tteokbokki: These are Korean rice cakes. I used the cylindrical tteokbokki, but the sliced versions work well too. Before tossing it in the sauce, give it a quick rinse under water. I find that this helps to cook and soften the tteokbokki faster.
- Instant Ramen: Use your favourite spicy Korean ramen! I used Nongshim here, you want to use the soupy ramens for Rabokki.
- Cheese: Listen, use whatever cheese you like… but when it comes to Korean dishes, mozzarella is just my go-to! The mild, milky flavours just go well with gochjang. Plus – that fun cheese pull!
What’s in the Cheesy Rabokki Sauce
Listen, if you’re really don’t want to, then you can skip the sauce and just use the ramen seasoning packets… BUT this sauce combo levels this up even more!
- Gochujang (or Korean red pepper paste)
- Chilli Flakes (or Gochugaru)
- Light Soy Sauce
- Sugar: Sugar or honey balances out the spiciness and savouriness of the other seasonings.
- Ramen Seasoning Packet: Since we use water instead of stock, the seasoning packet is going to help bump up the flavours here.
- Water: A couple tablespoons of water helps to loosen the sauce for easier mixing.
What To Add to Rabokki?
I kept mine simple with just ramen, tteokbokki, and LOTS of cheese, but you can pimp it up with your favourite ingredients such as fish cakes, boiled eggs, dumplings or mandu, or vegetables.
How to Make the BEST Cheesy Rabokki
1. Stir Frying Kimchi
I stir fried some kimchi first, but feel free to skip this step and add the kimchi straight in with the ramen. Stir frying kimchi gives it a roasted flavour which I LOVE! It also helps to alleviate some of that kimchi sourness too.
2. Add Less Liquid
I used just about 3 cups of water here, which resulted in a much thicker, saucier sauce! I prefer my Rabokki this way, but if you like more gravy or soup then add more water.
Your Favourite Garnishing
I used some thinly sliced nori or dried seaweed sheets and sesame seeds as my garnish, but feel free to switch to your favourites like spring onions or perhaps more kimchi!
Neta says
hello!! was wondering about the calories 🙂
admin says
Hmm. I don’t know, but probably A LOT. Lol.