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- ✔MAMA Authentic Thai Instant Noodles Pork Flavour 60g€0.85
- ✔Chilgab Wheat Noodle Tteokbokki 360g - Frozen€4.00
- ✔Chungjungone Authentic Korean Fermented Red Pepper Paste with Glutinous Rice - Sunchang Gochujang 170g€2.79
- ✔Goraesa Authentic Korean Vegetable Square Fish Cake (Frozen) - Sak-Gak Eomuk 300g€6.50
- ✔Beksul Authentic Korean Corn Syrup - Mulyeot 700g€4.45
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마마 돼지고기 라면 60g
×1 - ↳ MAMA Pork Ramyeon 60g — a basic ramyeon that pairs beautifully with broth and spicy sauce, essential for Rabokki's noodles.
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칠갑 밀누들떡볶이 360g - 냉동
×1 - ↳ Chilgab Wheat Tteokbokki Rice Cakes 360g (frozen) — wheat-based cakes that soften nicely in the broth, delivering Rabokki's signature texture.
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청정원 순창 찰고추장 170g
×1 - ↳ Chungjungone Sunchang Gochujang 170g — a sticky red-chili paste that forms the sweet-and-spicy base of the sauce.
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고래사 야채 사각어묵 300g - 냉동
×1 - ↳ Goraesa Vegetable Square Fish Cakes 300g (frozen) — the must-have square fish cakes that add savory depth and a chewy bite.
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백설 물엿 700g
×1 - ↳ Beksul Corn Syrup 700g — the essential ingredient that gives the sauce its sweetness and glossy shine.
- 1 green onion · cebolleta / puerro
- 2 eggs · huevos
- A little cabbage · col / repollo
- 1 slice cheese (optional) · queso en lonchas
- 600ml water
- A little green onion (optional)
- Boiled egg (optional)
- 1 tbsp sugar (if substituting for syrup)
Soak the frozen rice cakes in lukewarm water for 5 minutes to loosen them. If they're stuck together, separate them one by one with your hands.
Pour 600ml of water into a pot and bring to a boil over high heat. Meanwhile, cut the fish cakes into 2–3 triangles and slice the green onion diagonally.
Once boiling, add 2 tbsp gochujang and 1.5 tbsp corn syrup, stirring with a ladle. Dissolve completely so no paste lumps remain — undissolved paste makes the broth muddy.
Add only half of the ramyeon seasoning powder first. You can adjust the taste later, so don't dump it all in at once.
Drain the rice cakes and add them, lowering to medium heat. Stir occasionally with a ladle so the cakes stay submerged in the broth.
Add the sliced square fish cakes and simmer together. When the fish cakes swell slightly as they soak up broth, you're on the right track.
When the broth has reduced to a shallow pool, add the ramyeon noodles. Press them under the broth and gently loosen with chopsticks.
When the noodles are half-cooked, add the green onion and reduce until the broth turns a deep, glossy red.
Taste it — if bland, add the reserved seasoning or a bit more gochujang. If too reduced, add 50ml of water.
Just before turning off the heat, (optional) melt a slice of cheese on top or add a halved boiled egg to finish.
I'm worried it'll be too spicy. Can I tone it down?
Add only half the ramyeon seasoning and an extra tablespoon of corn syrup for a milder result. Melting a slice of cheese on top at the end softens the heat nicely.
How many servings is this?
It serves 2 adults. Pair it with rice or gimbap to stretch it further among more people.
How do I store the leftovers?
Reseal and freeze the leftover rice cakes and fish cakes after opening. Keep the gochujang and corn syrup refrigerated with lids closed for long-term use.
Can I use something instead of the rice cakes?
Wheat rice cakes suit the broth best, but if you don't have them, rice-based tteokbokki cakes or even gnocchi give a similar chewy texture.
What cookware do I need?
Just a pot, a ladle, and chopsticks are enough. A wide pan helps the broth reduce evenly for even better results.
Can beginners or kids make this?
Yes — follow the order of steps and it's nearly foolproof. For kids, use only 1/3 of the ramyeon seasoning and plenty of corn syrup for a sweeter, milder taste.
