Description
Ultimate Cheesy Rabokki with Ramen Noodles is a flavorful Korean-inspired dish combining chewy cylindrical rice cakes and ramen noodles simmered in a spicy, savory gochujang sauce. Topped with golden sautéed fish cakes and melted mozzarella cheese, this comforting recipe balances spice, texture, and creamy richness for a satisfying meal perfect for 4 servings.
Ingredients
Scale
Main Ingredients
- 2 cups Cylindrical rice cakes (tteok)
- 2 packs Ramen noodles (Discard the seasoning packets)
- 1 cup Gochujang (Korean red pepper paste)
- 3 tablespoons Soy sauce
- 2 tablespoons Sugar
- 1 tablespoon Minced garlic
- 1 tablespoon Gochugaru (Korean red pepper flakes)
- 1 cup Fish cakes (Sliced)
- 1 cup Korean fish cake sheets (Cut into bite-sized pieces)
- 2 Boiled eggs (Halved)
- 1 cup Shredded mozzarella cheese (American)
- 2 Green onions (Chopped)
- Sesame seeds (For garnish)
- 2 tablespoons Sesame oil
- 1 tablespoon Vegetable oil
- 4 cups Water
Instructions
- Prepare the sauce: In a mixing bowl, blend gochujang, soy sauce, sugar, minced garlic, and gochugaru until you achieve a smooth, spicy sauce mixture.
- Cook rice cakes and noodles: Bring 4 cups of water to a rolling boil in a large pot. Add the cylindrical rice cakes and ramen noodles and cook until tender, approximately 6-8 minutes. Drain them thoroughly and set aside.
- Sauté fish cakes: In the same pot, heat vegetable oil over medium-high heat. Add the fish cake sheets and sauté until they become golden brown and slightly crispy, enhancing their flavor.
- Add the sauce and combine: Pour the prepared sauce into the pot with the sautéed fish cakes. Stir well so that all components are evenly coated with the sauce. Then add the cooked rice cakes and ramen noodles, mixing thoroughly to combine all ingredients.
- Add cheese and melt: Generously sprinkle shredded mozzarella cheese over the top of the mixture. Cover the pot with a lid and let the cheese melt into a gooey, creamy layer for about 2-3 minutes.
- Garnish and serve: Garnish the dish with chopped green onions, halved boiled eggs, sesame seeds, and drizzle sesame oil on top for extra aroma. Serve hot and enjoy your cheesy, spicy Rabokki!
Notes
- Discard ramen seasoning packets to avoid overpowering flavors and excess sodium.
- If rice cakes are frozen, soak them in warm water for 10 minutes before cooking to soften.
- Adjust gochujang and gochugaru quantities based on your heat tolerance.
- Use fresh mozzarella or string cheese as an alternative for the shredded mozzarella.
- Adding boiled eggs enhances protein and texture contrast.
- Ensure cheese is fully melted for best creaminess.
- Serve immediately for optimal texture and flavor.
