Vegan Rabokki (Tteokbokki with Ramen)
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!
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
Serving: 1 serving | Calories: 507 kcal | Carbohydrates: 106.1 g | Protein: 9.3 g | Fat: 5.1 g | Saturated Fat: 2.3 g | Sodium: 1657 mg | Potassium: 94 mg | Fiber: 5 g | Sugar: 30.5 g | Calcium: 15 mg | Iron: 1 mg