Rabokki (Ramen + Dukboki), the Ultimate Korean Street Food

Rabokki (Ramen + Dukboki), the Ultimate Korean Street Food

The Spruce / Cara Cormack

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
432 Calories
9g Fat
78g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 432
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 12%
Cholesterol 7mg 2%
Sodium 971mg 42%
Total Carbohydrate 78g 28%
Dietary Fiber 5g 17%
Total Sugars 13g
Protein 9g
Vitamin C 7mg 37%
Calcium 49mg 4%
Iron 2mg 11%
Potassium 385mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rabokki is the combination of two delicious things: ramen noodles and dukboki (or tteokbokki). Dukboki is a spicy rice cake (duk) dish that's closely associated in Korean cuisine with the royal court of the Joseon dynasty (1392—1897). Today, both dukboki and rabokki are popularly enjoyed as Korean street food.

Given the divergent histories of dukboki and ramen noodles (often categorized as cheap college dorm fare), the two do make a peculiar yet interesting combination. South Koreans consume the most instant noodles per capita of any country: 69 packages a year per person. So perhaps the combination of dukboki and ramen noodles shouldn't be a surprise after all.

For this dish, you'll want to buy good ramen noodles. Shop at an international market for brands such as Shin Ramen, which are higher quality than the ultra-inexpensive packages of ramens found at many American supermarkets. This simple upgrade will make your rabokki much better.

While you're at the market, be sure to pick up Korean rice and fish cakes, the red pepper paste called kochujang, and some quality soy sauce. It's not a lengthy shopping list, and the other ingredients are kitchen staples. Everything comes together in less than an hour to create a satisfying, flavorful stir-fry dish that's sure to liven up your dinner routine.


  • Oil, for stir-frying

  • 1/2 carrot, sliced into strips

  • 1/2 sweet onion, thinly sliced

  • 1/2 pound Korean cylindrical rice cakes (about 1/4 of a package)

  • 1 large flat Korean fish cake, or odeng or oh mook, cut into squares or rectangles

  • 3 cups water

  • 1 teaspoon soy sauce

  • 4 tablespoons kochujang, or red pepper paste

  • 1 1/2 tablespoons sugar

  • 1 package Korean instant ramen noodles, broken into pieces

  • 2 scallions, sliced into 1-inch pieces

  • 2 to 3 large hard-boiled eggs, sliced in half, optional

Steps to Make It

  1. Gather the ingredients.

    Rabokki (Ramen + Dukboki), the Ultimate Korean Street Food ingredients

    The Spruce / Cara Cormack

  2. In a pot or large pan, stir-fry the carrots and sweet onion in a little oil for 3 to 4 minutes over medium-high heat.​

    sweet onion and carrots in a pan

    The Spruce / Cara Cormack

  3. Add the rice cakes, fish cakes, and water and turn the heat to high.

    rice cakes and fish cakes with the vegetables in a pan

    The Spruce / Cara Cormack

  4. When it starts to boil, bring down to simmer and add soy sauce, kochujang, and sugar. 

    rice cakes, fish cakes, vegetables and sauce in a pan

    The Spruce / Cara Cormack

  5. When the sauce has thickened, add dry instant ramen noodles.

    ramen added to the mixture in the pan

    The Spruce / Cara Cormack

  6. Stir until noodles have cooked, adding a little more water if necessary.

    Rabokki (Ramen + Dukboki), the Ultimate Korean Street Food cooking in a pan

    The Spruce / Cara Cormack

  7. When noodles are cooked through, add scallions and turn off heat. Top with hard-boiled egg halves, if desired.

    Rabokki (Ramen + Dukboki), the Ultimate Korean Street Food in a pan with scallions on top

    The Spruce / Cara Cormack

Recipe Tags: