Simple & Quick Rabokki (Ramen Tteokbokki) Recipe
Baekpa’s Super Easy Rabokki
Whip up Baekpa’s famously easy Rabokki! This recipe offers a delicious blend of spicy and sweet flavors, perfect for a quick snack or a satisfying meal using just one packet of ramen.
Essential Ingredients- 1 packet of ramen noodles (mild flavor recommended)
- 250ml water
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sugar
- A little bit of green onion (frozen can be used)
Cooking Instructions
Step 1
For a delicious Rabokki that’s both spicy and sweet, we recommend using a ramen noodle that isn’t too spicy. Open the ramen packet and set aside.
Step 2
Measure out 1 tablespoon of sugar to add sweetness and umami, and 1 tablespoon of gochujang, the key ingredient for that signature spicy kick.
Step 3
This is a crucial step for achieving the perfect Rabokki consistency! Pour 250ml of water into a pot. This is about half the amount of water typically used for one packet of ramen. Once the water boils, add 1 tablespoon of sugar and 1 tablespoon of gochujang, stirring well to dissolve. For the ramen seasoning packet, use only about 2/3 of it. Since gochujang is already salty, using the whole packet might make it too salty. If you’d like to add tteokbokki rice cakes or fish cakes, you’ll need to increase the water quantity slightly and also adjust the amounts of gochujang, sugar, and seasoning packet proportionally.
Step 4
Now, add the ramen noodles. Since there isn’t a lot of broth, make sure to flip the noodles once to ensure they are fully submerged in the broth. This helps them cook faster and more evenly.
Step 5
As the ramen cooks, the broth will naturally start to reduce and thicken. At this stage, add some green onions for a fresh aroma and flavor. If you’re using frozen green onions, you can add them directly without thawing. A small amount, mostly the green parts, is perfect.
Step 6
Once the ramen noodles are cooked to your liking and the broth has thickened to a savory sauce consistency, your Rabokki is ready! Enjoy your delicious meal.
