Spicy and Hearty Tteokbokki with Thick Rice Cakes & Ramen
#KoreanStreetFood #TteokbokkiRecipe #Rabokki #SpicyRiceCakes #ThickRiceCake #Homemade
A delicious Rabokki (Tteokbokki with ramen) recipe featuring chewy, thick cylindrical rice cakes, which are currently trending! We’ve elevated the flavor by simmering them in a rich broth seasoned with gochujang (Korean chili paste), gochugaru (Korean chili flakes), and a secret ingredient – ramen soup powder! The depth of flavor comes from a balanced use of seasonings and corn syrup, creating a sweet and spicy sauce. Using instant broth and ramen soup powder makes it incredibly easy to achieve that irresistible, slightly addictive taste reminiscent of restaurant-style Tteokbokki. This recipe is perfect for a comforting and satisfying meal, complete with chewy rice cakes, tender ramen noodles, and soft-boiled eggs.
Main Ingredients- 3 cubes of instant broth stock
- 400g thick cylindrical rice cakes (tteokbokki rice cakes)
- 3 sheets of rectangular fish cakes (eomuk)
- 1 serving of dried ramen noodles
- 1/2 stalk of green onion
- 2 Tbsp minced garlic
- 2 hard-boiled eggs
Cooking Instructions
Step 1
First, place 3 cubes of instant broth stock in a pot and add 1L of water. Bring it to a rolling boil over high heat to create a rich and savory broth. A good broth is the foundation of delicious Tteokbokki, so simmer it well!
Step 2
Once the broth is boiling, stir in 4 Tbsp of gochujang, 3 Tbsp of gochugaru, 2 Tbsp of soy sauce, and the secret ingredient for flavor – 1 Tbsp of ramen soup powder. Whisk until well combined and no lumps remain. When the sauce starts to bubble vigorously, add the chopped green onion and 2 Tbsp of minced garlic. Let it simmer again to allow the flavors to meld together beautifully.
Step 3
Add the 2 hard-boiled eggs, which you prepared beforehand. These are wonderful to mash into the sauce later for an extra creamy bite! Now, add the star ingredient: 400g of thick cylindrical rice cakes.
Step 4
After adding the rice cakes and bringing the sauce back to a boil, reduce the heat to medium and simmer for about 5 minutes, allowing the rice cakes to soften slightly. Then, turn the heat back up to high and add the 3 sheets of rectangular fish cakes, cut into bite-sized pieces. Once the fish cakes are added, reduce the heat to medium again and stir gently and continuously. This simmering process allows the flavors to deeply penetrate both the rice cakes and the fish cakes, creating a rich sauce. (Tip: Because the cylindrical rice cakes are quite thick, it takes a little longer for the seasoning to seep all the way through to the center.)
Step 5
After simmering for about 20 minutes over medium heat, when the rice cakes have absorbed the flavors well, it’s time to add the dried ramen noodles. (Tip: Using dried ramen noodles instead of thick fresh ones results in a cleaner broth flavor without a strong flour taste.) Dried noodles cook very quickly, so once added, simply flip them to coat with the sauce and turn off the heat immediately.
Step 6
While taking photos, the dried ramen noodles will finish cooking perfectly. For an extra treat, try mashing a hard-boiled egg into the Tteokbokki sauce and mixing it all together – this is the essence of delicious, soupy Tteokbokki! Enjoy your hearty and flavorful Rabokki!
