Rabokki (Ramen + Tteokbokki)



250g rice cake (stick type) (soaked in water for 10 minutes and drained)

1 pkt instant ramen

135g fish balls

65g fish cake (sliced diagonally)

3 stalks spring onion (sectioned)

Anchovy stock:

10g peeled anchovy

5g dried kelp

1000ml water


4 tbsp gochujang

1 tbsp hot pepper flakes

1 tbsp sugar


2 hard-boiled eggs (shelled and sliced)

¼ cup shredded spring onion

1 tbsp toasted white sesame seeds

Preparation Instructions:

  1. Rinse the peeled anchovy and dried kelp. Add the peeled anchovy, dried kelp and 1000ml of water into a pot. Bring to a boil. Turn heat to low and continue to simmer until the water reduce to around 750ml.
  2. Strain the anchovy stock into a large cast iron skillet.
  3. Add in seasonings and bring to a boil.
  4. Add in rice cake and spring onion. Turn heat to medium high and continue to simmer and stirring occasionally until the rice cake turn soft.
  5. Push the rice cake to a side. Add in fish balls, fish cake and instant ramen. Continue to simmer until the ramen are just cooked.
  6. Remove from stove, garnish with sliced hard-boiled eggs, shredded spring onion and toasted white sesame seeds. Serve immediately.

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