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

Ramen Dukbokki Rabokki on white plate

 The Spruce

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
463 Calories
5g Fat
94g Carbs
10g Protein
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Nutrition Facts
Servings: 4
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 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.


  • 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 sheet, odeng or oh mook; cut into squares or rectangles
  • 3 cups water
  • 1 teaspoon soy sauce
  • 4 tablespoons kochujang, red pepper paste
  • 1 1/2 tablespoons sugar
  • 1 package Korean instant ramen noodles, 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. Gather the ingredients.

  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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