20-Min Rabokki — Spicy Korean Rice Cakes & Ramen
Chewy tteokbokki (rice cakes) tossed with instant ramen noodles in a gochujang-forward sauce that's spicy, slightly sweet, and absolutely crave-worthy. Ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 300 g frozen tteokbokki (rice cakes)
- 2 packets instant ramen noodles (2 packets, seasoning discarded)
- 3 tbsp gochujang (red chili paste)
- 1 cup water
- 1 tbsp granulated sugar
- 1 tbsp soy sauce
- 2 stalks green onion (chopped) & sesame seeds
Instructions
- 1
Boil water in a large skillet or shallow pot over medium-high heat.
- 2
Add tteokbokki and ramen noodles, breaking up the noodle cakes as they soften, about 3 minutes.
- 3
Stir in gochujang, sugar, and soy sauce until fully mixed and no lumps remain.
- 4
Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens and coats the rice cakes.
- 5
Top with chopped green onion and a pinch of sesame seeds.
- 6
Serve immediately in bowls; the sauce will continue to thicken as it cools.
Tools you’ll need
- large skillet or shallow pot (12-inch)
- wooden spoon or silicone spatula
- measuring spoons
- measuring cup
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