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Rabokki is a popular Korean street food that combines Tteokbokki and ramen noodles! This vegan recipe features chewy rice cakes and instant noodles cooked in a creamy and spicy Gochujang sauce. It’s saucy, warming, and so hearty!
Never heard of Rabokki before? Me neither! I first discovered Rabokki in the instant noodles section of my local Asian store and thought it would be interesting to give it a try. It’s basically Tteokbokki + Ramen!
I instantly fell in love with the contrast of chewy rice cakes combined with springy ramen noodles and the sweet and spicy sauce. This dish warms you up from the inside, it’s both hearty and comforting.
After extensive research about how Koreans made this dish, I started experimenting with it and came up with my own version. Yes, my recipe is LESS spicy than the traditional one, but it’s just as delicious and even more saucy.
By the way, if you love Tteokbokki as much as I do, I highly recommend giving my Jjajang Tteokbokki or creamy Rose Tteokbokki a try! They offer comletely different flavor profiles compared to Rabokki.
⭐️ Why You Should Try It
- Flavorful and extra saucy. My vegan Rabokki has the perfect blend of sweet, salty, garlicky, and umami flavors! Plus, I made sure there was plenty of sauce to coat the noodles and rice cakes perfectly. Once you try this homemade version, you’ll never go back to instant Rabokki cups!
- Loaded with different textures. The chewy rice cakes mixed with meaty sausages and tender noodles make this dish super fun to eat: each bite packs different textures! You can even incorporate extra veggies or tofu for more textures and flavors.
- Just one pan and 30 minutes. This recipe comes together in less than 30 minutes and requires just one pan, making it a great last-minute weeknight dinner option.
📘 What is Rabokki
Rabokki is a Korean dish consisting of cylindrical rice cakes and instant noodles cooked in a spicy sauce made with Gochujang paste, soy sauce, sugar, and garlic. While the origin of Rabokki is still unclear, it is said to have emerged during the 1960s, when sellers of Tteokbokki began experimenting with different ingredients and toppings.
🌶️ Ingredient Notes
Here are the ingredients that you will need to make Rabokki:
- Rice cakes – These long and cylindrical rice cakes, called Garaetteok in Korean, can be found in most Asian supermarkets, either in the refrigerated or frozen section. You can also buy dried Garaetteok online.
- Instant noodles – Use instant noodles that come in small packages with a packet of seasoning.
- Gochujang – Gochujang is a spicy paste made with chili powder, fermented soybeans, sugar, and salt. Once again, you can get Gochujang in most Asian supermarkets or buy it online.
- Garlic – Use fresh garlic for optimal flavor. We advise against using dried garlic for this recipe.
- Soy sauce – For saltiness and umami. I recommend using regular soy sauce. Do not use low-sodium soy sauce.
- Sugar – To balance the spiciness. I went with granulated white sugar but you can use maple syrup, agave syrup, or light brown sugar.
- Green onions – For freshness.
- Vegan sausage – Sausages add meatiness and a delicious smoky flavor. You can use store-bought vegan sausages or homemade vegan frankfurter sausages. In case you don’t have access to vegan sausages, feel free to omit them.
🥣 How to Make It
- Add the aromatics to a pan. Add the gochujang paste, sugar, soy sauce, and garlic to a large non-stick pan.
- Add the rice cakes. Next, add the rice cakes and cover with the water.
- Let simmer. Bring to a boil and lower the heat to a simmer. Let the rice cakes simmer in the sauce for 7-8 minutes, stirring regularly to prevent them from sticking to the pan.
- Add the sausages and green onions. Add the sliced vegan sausages and green onions and let simmer for another 3-5 minutes.
- Add the noodles. Once the rice cakes are tender, add the instant noodles and let simmer for another 2-3 minutes or until the noodles are cooked. Note: If the sauce is too liquid, let simmer for another 3-5 minutes or until it is slightly thicker.
- Serve. Finally, divide into bowls and garnish with chopped green onions and toasted sesame seeds!
📔 Tips
- Adjust the spiciness level. This recipe yields a relatively mild spiciness (less spicy compared to instant Rabokki, for example). You can adjust it by increasing or decreasing the amount of gochujang paste. Note: I made this dish a bit less spicy than my traditional Tteokbokki recipe.
- Make it healthier. If you do not want to use instant noodles for health reasons, you can simply cook your favorite ramen noodles, drain them, and add them to the sauce. Quick tip: in that case, reduce the amount of water by about 1/4 cup.
- Stir regularly to prevent sticking. Rice cakes tend to stick easily to the pan so ensure you stir regularly during cooking.
🍜 Variations
Rabokki is a versatile dish that can be easily customized to your liking. Here are some suggestions:
- Add extra protein: In addition or as a substitute to the vegan sausage, feel free to incorporate vegan shredded chicken, thinly sliced fried tofu, or vegan ground meat!
- Add veggies: Sauté mushrooms, pak choy, spinach, or green beans before adding the sauce and rice cakes.
- Make it non-spicy: You can make a non-spicy version of this dish by replacing the Gochujang with 2-3 tablespoons of black bean sauce. This version of Rabokki is called Jjajang Rabokki.
🥬 What to Serve It With
Rabokki is usually garnished with green onions and toasted sesame seeds, but you can also top it with kimchi or pickles for a hint of tanginess.
It’s also delicious topped with grated vegan cheese or mozzarella! A quick tip: transfer Rabokki to oven-safe serving bowls, top with your vegan cheese of choice, and place the bowls under the broiler for a couple of minutes until the cheese is melted and golden brown!
❄️ Storing and Reheating
- To store: Rabokki can be stored in the refrigerator for up to 2 days, although it tastes best when served the same day. After a day or two, the noodles tend to soften a bit.
- To reheat: Reheat gently over medium heat in a pan or saucepan for 5-7 minutes. If the sauce has thickened too much, add a splash of water.
💬 FAQ
Yes, my recipe is based on authentic Korean recipes. Just be aware that there is not one single authentic recipe and that each cook has their own way of making it. Also, note that we intentionally reduced the spiciness level of this dish to suit our taste.
Traditional Rabokki tends to be quite spicy. However, this recipe yields a mild spiciness. If you are unsure, we suggest beginning with only two tablespoons of Gochujang paste and gradually adding more to taste. Just keep in mind that you may need to add extra soy sauce to balance the saltiness.
If the sauce still appears too liquid, you have to let it simmer for a few more minutes. Be aware that the sauce slightly thickens as it cools down.
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Vegan Rabokki (Tteokbokki with Ramen)
Ingredients
- 3 tbsp Gochujang
- 1/4 cup sugar
- 2 tbsp soy sauce
- 2 cloves of garlic minced
- 7 ounces Korean rice cakes
- 4 cups water
- 2 medium vegan Frankfurter sausages
- 1 stalk green onions sliced into 1-inch strips
- 1 package instant noodles (about 2 oz / 60g)
- 1 tsp toasted sesame seeds for topping
Instructions
- Add the aromatics to a pan. Add the gochujang paste, sugar, soy sauce, and garlic to a large non-stick pan.
- Add the rice cakes. Next, add the rice cakes and cover with the water.
- Let simmer. Bring to a boil and lower the heat to a simmer. Let the rice cakes simmer in the sauce for 7-8 minutes, stirring regularly to prevent them from sticking to the pan.
- Add the sausages and green onions. Add the sliced vegan sausages and green onions and let simmer for another 3-5 minutes.
- Add the noodles. Once the rice cakes are tender, add the instant noodles and let simmer for another 2-3 minutes or until the noodles are cooked. Note: If the sauce is too liquid, let simmer for another 3-5 minutes or until it is slightly thicker.
- Serve. Finally, divide into bowls and garnish with chopped green onions and toasted sesame seeds!
- Rabokki can be stored in the refrigerator for up to 2 days, although it tastes best when served the same day.
Notes
- Adjust the spiciness level. This recipe yields a relatively mild spiciness (less spicy compared to instant Rabokki, for example). You can adjust it by increasing or decreasing the amount of gochujang paste. Note: We made this dish a bit less spicy than our traditional Tteokbokki recipe.
- Make it healthier. If you do not want to use instant noodles for health reasons, you can simply cook your favorite ramen noodles, drain them, and add them to the sauce. Quick tip: in that case, reduce the amount of water by about 1/4 cup.
- Stir regularly to prevent sticking. Rice cakes tend to stick easily to the pan so ensure you stir regularly during cooking.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
We love Tteokbokki and cook it so often at home. So when we saw this new recipe published on your blog, we tried it right away. Forgot to take any photo because it was gone so quickly. Lol
Thanks for your rating Emy!
So easy and delicious!
Your Rabokki looks super delicious! 😋 Thanks for your feedback and for sharing your photo, Ashley ^^