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

Ramen Dukbokki Rabokki on white plate

 The Spruce

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
463 Calories
5g Fat
94g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 463
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 473mg 21%
Total Carbohydrate 94g 34%
Dietary Fiber 6g 20%
Protein 10g
Calcium 73mg 6%
*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 (tteokbokki). You might be surprised to find Ramen noodles featured so prominently in combination with dukboki which, after all, is a dish that's more closely associated with Korean cuisine from the royal court in the Joseon dynasty than it is with graduate students living on instant noodles.

Given the divergent histories of dukboki and Ramen noodles, the two do make an odd 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 isn't that strange, after all.


  • 1/2 carrot (sliced into strips)
  • 1/2 onion (sweet, thinly sliced)
  • 1/2 lb. Korean cylindrical rice cakes (probably about 1/4 of a package)
  • 1 large flat Korean rice cake sheet (odeng, oh mook, cut into squares or rectangles)
  • 3 cups water
  • 1 tsp. soy sauce
  • 4 tbsp. kochujang (red pepper paste)
  • 1.5 tbsp. sugar
  • 1 package Korean instant ramen noodles (try the Shin Ramen brand, broken into pieces)
  • 2 scallions (sliced into 1-inch pieces)
  • Optional: hard-boiled eggs, sliced in half

Steps to Make It

  1. If the rice cakes or fish cakes are frozen, thaw them in water first.

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

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

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

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

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

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

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