Easy Cheesy Rabokki with Ramen Noodles

Cheesy Rabokki is a tasty mix of Korean and American flavors that’s easy to make! It’s like a cozy hug for your taste buds.

What is Rabokki?

Rabokki is a popular Korean street food dish that combines the elements of two classic dishes: tteokbokki and ramen. Tteokbokki, often considered a quintessential Korean comfort food, consists of cylindrical rice cakes (tteok) smothered in a sweet and spicy gochujang (Korean red pepper paste) sauce. On the other hand, ramen is a beloved noodle dish that originated in China but has become an integral part of Korean cuisine.

In Rabokki, these two dishes harmoniously come together. The chewy rice cakes from tteokbokki mingle with the comforting noodles of ramen, creating a delightful fusion of textures. The dish is typically prepared in a flavorful broth or sauce made with a combination of gochujang, soy sauce, sugar, and other seasonings. Additional ingredients, such as fish cakes, boiled eggs, and green onions, are often added to enhance the overall taste and visual appeal.

Rabokki is renowned for its balance of sweet, spicy, and savory flavors, making it a favorite street food snack and a popular dish for casual gatherings. Its versatility allows for creative variations, and it’s not uncommon to find regional or personal twists on this delicious combination of rice cakes and noodles.

Why Cheesy Rabokki?

I chose to make Cheesy Rabokki because I’m a Korean American who loves mixing flavors from both cultures. The fusion of classic Korean tteokbokki with the American twist of melted cheese is a perfect blend of sweet, spicy, and cheesy goodness. Adding ramen noodles brings a comforting texture, making it a crowd-pleaser for any occasion. It’s easy to customize, visually appealing, and elevates the comfort of Rabokki to a whole new level. For me, the joy of combining the familiar with a touch of something new makes Cheesy Rabokki a go-to dish that hits all the right notes.

How to store the Cheesy Rabokki?

Storing Cheesy Rabokki, or any variation of Rabokki, is quite simple. Here’s a quick guide on how to store this delightful dish:

Refrigeration: Place any leftovers in an airtight container. Ensure that the container is sealed tightly to prevent the absorption of odors from the refrigerator. Rabokki can be refrigerated for up to 2-3 days.

Freezing (Not Recommended): While rice cakes and noodles may not freeze well due to changes in texture, the sauce and other components can be frozen for up to one month. However, keep in mind that the texture of rice cakes and noodles may be compromised upon thawing.

Reheating: To reheat, use a microwave or stovetop. Add a splash of water to maintain the moisture of the dish, as rice cakes and noodles may have absorbed some of the liquid during storage.

Component Separation (Optional): If you’re preparing the dish for later consumption, consider storing the components separately. Keep the sauce, rice cakes, noodles, and other ingredients in individual containers. This prevents the rice cakes and noodles from becoming too soft in the sauce during storage.

Remember to exercise caution when reheating, especially if you have added cheese to your Rabokki. Use a low to medium heat setting to avoid scorching and ensure a more even reheating process. Enjoy your delicious Cheesy Rabokki on subsequent servings!

How to make Cheesy Rabokki

Ingredients

  • 2 cups of cylindrical rice cakes (tteok)
  • 2 packs of ramen noodles (discard the seasoning packets)
  • 1 cup of fish cakes, sliced
  • 2 boiled eggs, halved
  • 1 cup of Korean fish cake sheets, cut into bite-sized pieces
  • 1 cup of shredded mozzarella cheese (American)
  • 2 tablespoons of sesame oil
  • 4 cups of water
  • 1 cup of gochujang (Korean red pepper paste)
  • 3 tablespoons of soy sauce
  • 2 tablespoons of sugar
  • 1 tablespoon of minced garlic
  • 1 tablespoon of gochugaru (Korean red pepper flakes)
  • 1 tablespoon of vegetable oil
  • 2 green onions, chopped
  • Sesame seeds for garnish

Kitchen Equipment

Ensure you have the following kitchen essentials ready:

  • Large pot or deep skillet
  • Wooden spoon or spatula
  • Knife and cutting board
  • Mixing bowls
  • Measuring cups and spoons

Directions

Step 1: Preparing the Sauce

Combine gochujang, soy sauce, sugar, minced garlic, and gochugaru in a mixing bowl. Mix until the ingredients form a smooth, vibrant red sauce.

Step 2: Boiling the Rice Cakes and Ramen Noodles

Bring 4 cups of water to a boil in a large pot. Add the cylindrical rice cakes and ramen noodles, cooking until tender yet delightfully chewy. Drain and set aside.

Step 3: Sautéing the Fish Cake Sheets

In the same pot, heat vegetable oil and sauté the Korean fish cake sheets until golden brown, adding a depth of flavor to the dish.

Step 4: Bringing it All Together

Pour the prepared sauce into the pot with the fish cake sheets. Stir until the sauce evenly coats the ingredients. Add the boiled rice cakes, ramen noodles, and fish cakes, ensuring they are well-covered in the flavorful sauce.

Step 5: Adding the Final Touch

Sprinkle shredded mozzarella cheese over the top of the dish. Cover the pot with a lid, allowing the cheese to melt and create a luscious, gooey layer.

Step 6: Serving

Once the cheese has melted, garnish the Cheesy Rabokki with chopped green onions and sesame seeds. Serve hot, placing boiled eggs on top for an extra burst of richness when cut into.

Recipe Tips and Variations

  • Spice Level: Adjust the spice level by tweaking the amount of gochugaru in the sauce. For a milder version, reduce the quantity; for a spicier kick, increase it.
  • Cheese Varieties: Experiment with different cheeses like Gouda or cheddar for unique flavor profiles.
  • Protein Options: Personalize your dish by adding proteins such as shrimp, beef, or tofu.

FAQ

Can I use a different type of cheese in Cheesy Rabokki?

Absolutely! While the recipe calls for mozzarella, feel free to experiment with your favorite cheese varieties. Whether it’s cheddar, Gouda, or even a spicy pepper jack, different cheeses can add unique flavors to enhance your Cheesy Rabokki experience.

Can I make Cheesy Rabokki in advance for a party?

Yes, you can prepare the components ahead of time and assemble them when ready to serve. Keep the sauce, rice cakes, and other ingredients separately in the refrigerator. This ensures the dish maintains its optimal texture and flavor when you’re ready to enjoy it with friends and family.

How do I adjust the spice level in Cheesy Rabokki?

Tailoring the spice level is easy! If you prefer a milder dish, reduce the amount of gochugaru (Korean red pepper flakes) in the sauce. For those who love a spicier kick, feel free to increase the quantity. Adjusting the spice allows you to personalize the dish to your taste preferences.

Cheesy Rabokki with Ramen Noodles

Recipe by Wasian CookeryCourse: MainCuisine: Korean, AmericanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

400

kcal
Total time

35

minutes

This Cheesy Rabokki recipe is a delightful fusion of Korean and American flavors, making it a moderately challenging yet rewarding main course.

Ingredients

  • 2 cups of cylindrical rice cakes (tteok)

  • 2 packs of ramen noodles (discard the seasoning packets)

  • 1 cup of fish cakes, sliced

  • 2 boiled eggs, halved

  • 1 cup of Korean fish cake sheets, cut into bite-sized pieces

  • 1 cup of shredded mozzarella cheese (American)

  • 2 tablespoons of sesame oil

  • 4 cups of water

  • 1 cup of gochujang (Korean red pepper paste)

  • 3 tablespoons of soy sauce

  • 2 tablespoons of sugar

  • 1 tablespoon of minced garlic

  • 1 tablespoon of gochugaru (Korean red pepper flakes)

  • 1 tablespoon of vegetable oil

  • 2 green onions, chopped

  • Sesame seeds for garnish

Directions

  • Prepare the Sauce: Combine gochujang, soy sauce, sugar, minced garlic, and gochugaru in a mixing bowl. Mix until the ingredients form a smooth, vibrant red sauce.
  • Boiling the Rice Cakes and Ramen Noodles: Bring 4 cups of water to a boil in a large pot. Add the cylindrical rice cakes and ramen noodles, cooking until tender yet delightfully chewy. Drain and set aside.
  • Sautéing the Fish Cake Sheets: In the same pot, heat vegetable oil and sauté the Korean fish cake sheets until golden brown, adding a depth of flavor to the dish.
  • Bringing it Together: Pour the prepared sauce into the pot with the fish cake sheets. Stir until the sauce evenly coats the ingredients. Add the boiled rice cakes, ramen noodles, and fish cakes, ensuring they are well-covered in the flavorful sauce.
  • Adding the Final Touch: Sprinkle shredded mozzarella cheese over the top of the dish. Cover the pot with a lid, allowing the cheese to melt and create a luscious, gooey layer.
  • Serving:
  • Once the cheese has melted, garnish the Cheesy Rabokki with chopped green onions and sesame seeds. Serve hot, placing boiled eggs on top for an extra burst of richness when cut into.
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