Rabokki / Ramen Tteokbokki (Vegan)

Ramen + Tteokbokki, combined in one dish to make Rabokki (라볶이)! This is a popular Korean snack meal/late-night food and it’s easy to see why: the clinging noodles and chewy rice cakes in a spicy, umami-rich sauce make for a comforting, easy dish.

What’s in Rabokki?

The standard ingredients are ramen, rice cakes, cabbage leaves, onion/scallion, and gochujang and gochugaru for the sauce. Sometimes I’ll add in fried tofu puffs to make it even heartier. You can make this dish soupier or more sauce-like by simply adjusting the amount of water in the broth.

Ingredients for Ramen Tteokbokki

Most of these ingredients are quite common, found in any Asian grocery store. Gochujang and gochugaru are Korean pantry items and form the base of the spicy base. Feel free to substitute any veggies you have available for the cabbage and carrot!

• Kombu. This is dried kelp, used to flavor the broth for the rabokki. It comes sold in sheets and can be stored for a long time.
• Dried shiitake mushrooms. Also for umami-flavor in the broth.
• Rice cakes. I buy fresh rice cakes from my local H Mart (Korean grocery store), but frozen works as well, just remember to thaw them in warm water in advance. You can use flat rice cakes or the longer cylindrical rice cakes.
• Ramen noodles. Any pack of instant ramen noodles will work (we won’t be using the included seasoning).
• Gochujang. Korean chili sauce, usually sold in a tub.
• Gochugaru. Korean chili flakes– this comes in either course flakes or finely ground powder– either will work. Adjust amount according to your spice preference (or omit altogether).
• Soy sauce. For savoriness. Use tamari if gluten-free.
• Coconut sugar. Cane sugar or brown sugar will work too.
• Garlic. Peeled and finely minced.
• Cabbage leaves. You can use green cabbage, napa cabbage, bok choy, romaine lettuce, etc. really any kind of leafy green.
• Carrot. Feel free to sub red bell pepper, pumpkin, etc.
• Onion. Half a small white or yellow onion, thinly sliced.
• Scallions. You’ll be using two scallions, cut into segments, green parts only (although honestly if you throw in the whole thing in there that’s fine too!)

How to Make Ramen Tteokbokki

Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat. Reduce heat and let simmer for 10 minutes. In the meantime, prepare the carrot, onion, green cabbage, and scallions.

Discard kombu and dried mushrooms from the pot and add the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Bring broth to a boil, then add rice cakes, ramen, carrot, onion, and cabbage. Continue to simmer, stirring frequently, until rice cakes are soft but still chewy and sauce is thickened, about 6-8 minutes.  Add more water during this process if necessary.

Add in the sesame oil and scallions and stir quickly to incorporate, then remove from heat. Garnish with toasted sesame seeds (if desired), and enjoy immediately.

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