rice cake, fish cake, ramyeon, eggs in gochujang sauce


Rabokki (라볶이) is a variation of tteokbokki (떡볶이), with ramyeon (라면) noodles addition. 

Course Snack
Cuisine Korean
Keyword Tteokbokki
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 500 gr fresh Korean rice cake separated
  • 150 gr oemuk / Korean fish cake chopped into small triangular pieces
  • 1 pack Korean instant ramyeon
  • 2 cups water (475 ml)
  • 1 tsp dashi powder
  • 3 tbsp gochujang
  • 1 tsp gochugaru
  • 2 tbsp granulated sugar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp minced garlic
  • 1/2 onion thinly sliced
  • 1 stalk green onion cut into 2 inch long pieces
  • 1 tsp roasted sesame seeds (optional)
  • 2 hard boiled eggs shelled, sliced in half (optional)


  1. If using the frozen rice cakes, soak them in cold water for 1 hour to thaw. Separate and cut them in 3 inch long pieces. Drain them just before cooking.

  2. Add water, rice cakes, and fish cakes into a medium pot over medium-high heat.

  3. Combine dashi powder, gochujang, gochugaru, granulated sugar, soy sauce, sesame oil, and minced garlic in a small bowl. When the water in the pot starts to boil, stir in the sauce gently with a wooden spoon.

  4. Keep stirring until the sauce thickens, which should take about 10 minutes. Add instant ramyeon noodles, its seasoning, and sliced onion into the pot.

  5. Stir until noodles have cooked. When noodles are cooked through, add green onion and turn off the heat. Top with roasted sesame seeds and hard boiled egg halves, if desired.

Recipe Notes

Serve immediately after cooking.