Rabokki (Ramen + Dukboki)—the Ultimate Korean Street Food

Rabokki is a delectable blend of ramen noodles and dukboki (also known as tteokbokki).   

Dukboki is a spicy rice cake (duk) dish linked in Korean cuisine with the Joseon dynasty's royal court (1392-1897).  

Oil for stir frying 1/2 carrot, cut into strips. 1/2 sweet onion, thinly sliced 1/2 pound Korean cylindrical rice cakes (about 1/4 of the bag) 1 enormous flat Korean fish cake, called odeng or oh mook, sliced into squares or rectangles.  


3 cups water. 1 teaspoon of soy sauce. 4 tablespoons kochujang (red pepper paste) 1 1/2 teaspoons sugar. 1 bag of Korean instant ramen noodles, broken into pieces 2 scallions, cut into 1 inch pieces 2 to 3 big hardboiled eggs, sliced in half (optional)  

In a saucepan or big pan, sauté the carrots and sweet onion in a little oil for 3 to 4 minutes over medium-high heat.  

Heat the rice cakes, fish cakes, and water on high. When it starts to boil, reduce to a simmer and add the soy sauce, kochujang, and sugar.

When the sauce has thickened, add the dried instant ramen noodles. Stir until the noodles are cooked, adding a bit extra water as needed.  

When the noodles are all cooked, add the scallions and turn off the heat. If desired, top with hardboiled egg halves.  

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