This rice paper rabokki is slightly spicy, creamy, and savory with the best chewy texture from the rice paper tteok. It’s undoubtedly a recipe you will make over and over once you taste it!
What is Rabokki?
Rabokki (라볶이) is a popular Korean street food made with stir-fried rice cakes, fish cakes, and ramen noodles all in sweet + spicy sauce.
You can easily find this dish in Korea at any snack bar or street food cart. Other variations of this dish may include different types of fish cakes and hard-boiled eggs.
What you’ll need to make this at home:
- Gochujang: Korean red pepper paste, can be found at any local Asian grocery store.
- Green onions
- Dashi stock: a simple broth made by simmering kombu (dried kelp) and water.
- Rice paper: this is used to act as the ‘tteok’ for the recipe
- Instant ramen packet: any spicy ramen works, for this recipe I used Pulmuone’s Spicy Ramen.
- Heavy cream
- Fish cakes (Eomuk): easily found in the freezer aisle at your local Korean grocery store.
- Grated parmesan cheese: this adds even more creaminess to the dish!
How to make this creamy rice paper rabokki:
Prep your mise en place:
Cut your green onions at a bias (diagonal slices) and set them aside.
To make the rice paper rolls, dip 3 sheets of rice paper (at the same time) in a bowl of room temperature water to soften and place the rice paper on a cutting board or plate.
Starting from the bottom edge, tightly roll the stacked rice paper to create a long roll. Repeat this step for the remaining rice papers.
To make the rabokki sauce:
In a medium-sized shallow pan, heat your water and kombu (dried kelp) on medium heat and allow it to simmer for 10-15 minutes. Remove and discard the kombu from the pan. This will become the dashi stock used in the next step.
Add the soup base + seasoning packets from the instant ramen and gochujang on medium-low heat to the dashi stock. Once the gochujang has dissolved, add your heavy cream and allow to simmer for 1-2 minutes.
Gently add the fish cakes and ramen noodles and cook for 2-3 minutes. Once the ramen noodles are al dente, cut the prepared rice paper rolls into 3-4 pieces and drop them into the sauce.
Add your green onion slices and sprinkle grated parmesan on top.
I hope you enjoy it as much as I did!
Other easy recipes you may like:
- Easy Bulgogi Chicken Bowl
- Easy Red Curry Noodle Soup
- Easy Tiramisu
- Dong Geu Rami Kimbap
- Spicy Chili Oil Noodles
Video Tutorial
Ingredients
- 1 packet of Instant Ramen
- 6 sheets of Rice paper
- ½ tablespoon Gochujang (Korean red pepper paste)
- 2-3 stalks of Green onion, rinsed and sliced
- 2 pieces of Kombu (dried kelp), two 2" pieces
- 2 cups water
- ½ cup Heavy cream
- ½ cup Fish cakes, frozen
- ¼ cup Parmesan, grated
Instructions
- On a cutting board, slice your green onions at a bias (diagonal slices) and set them aside.
- To make the rice paper rolls, dip 3 sheets of rice paper (at the same time) in a bowl of room temperature water to soften. Place the stack of rice papers on a plate or clean surface. Starting from the bottom edge, tightly roll the stacked rice papers to create a long roll. Repeat this step for the remaining rice papers. Set them aside for later.
- In a medium-sized shallow pan, heat the water and kombu (dried kelp) on medium-high heat and allow it to simmer for 10-15 minutes to create a dashi broth. Once done, remove and discard the kombu from the pan.
- Add the soup base + seasoning packets from the instant ramen and gochujang on medium-low heat to the dashi stock. Once gochujang has dissolved, add the heavy cream and allow it to simmer for 1-2 minutes.
- Gently add the fish cakes and ramen noodles to the sauce and cook for 2-3 minutes. Once the ramen noodles are al dente, use scissors to cut the prepared rice paper rolls into 3-4 pieces and drop them into the sauce. Add the green onion slices and sprinkle grated parmesan on top.
- Serve hot and enjoy!
