Cheese Rabokki (Spicy Korean Rice Cakes) Recipe

Name: Cheese Rabokki (Spicy Korean Rice Cakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon sesame oil; 1 teaspoon canola oil; 1/2 medium onion, chopped; 2 cloves garlic, minced; 8 ounces protein of choice (beef, fish cake, chicken, tofu, etc.); 1 1/2 cups stock or water; 1/4 cup Korean hot pepper paste (gochujang); 1 tablespoon soy sauce; 2 teaspoons Korean hot pepper flakes (gochugaru); 3 tablespoons sugar; 1 pound rice cakes (tube kind are preferable, fresh if you can find it, frozen works too but they need to be thawed completely); 4 ounces ramen noodles (Korean brand is preferable); 1/2 cup grated cheese (I like truffle cheddar); 2 eggs, hard boiled; 1 scallion, chopped

Servings: persons

1 teaspoon sesame oil
1 teaspoon canola oil
1/2 medium onion, chopped
2 cloves garlic, minced
8 ounces protein of choice (beef, fish cake, chicken, tofu, etc.)
1 1/2 cups stock or water
1/4 cup Korean hot pepper paste (gochujang)
1 tablespoon soy sauce
2 teaspoons Korean hot pepper flakes (gochugaru)
3 tablespoons sugar
1 pound rice cakes (tube kind are preferable, fresh if you can find it, frozen works too but they need to be thawed completely)
4 ounces ramen noodles (Korean brand is preferable)
1/2 cup grated cheese (I like truffle cheddar)
2 eggs, hard boiled
1 scallion, chopped

1
["Heat a wide, shallow pan over medium heat and add in the sesame oil and canola oil. When the pan is hot, add in the onions and garlic and cook until soft, 2 to 3 minutes.", "Add in the protein and saute until cooked through. (Cooking time will vary depending on the protein.)", "Add stock (or water) to the pan and then stir in the hot pepper paste, soy sauce, hot pepper flakes, and sugar. Keep stirring until completely combined and then bring to a boil.", "Cut the rice cakes into 2"" pieces. Reduce the heat to a simmer and add in the rice cakes. If the rice cakes are fresh, they'll only need to be cooked for 5 to 7 minutes. If frozen rice cakes are used, they'll need to cook 10 to 12 minutes, or until tender.", "When the rice cakes are tender, make a spot in the middle and add in the ramen. Cook just until the noodles are soft.", "Sprinkle cheese all over the top and let the heat of the rabokki melt the cheese. Garnish with the hard boiled eggs (cut in half) and sprinkle with scallions and serve immediately.
2
[For the sake of food photography and ease of serving, I dished out my rabokki into little crocks before sprinkling on the cheese.]"]

1097

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 teaspoon sesame oil, 1 teaspoon canola oil, 1/2 medium onion, chopped, 2 cloves garlic, minced, and more.

Yes, Cheese Rabokki (Spicy Korean Rice Cakes) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese Rabokki (Spicy Korean Rice Cakes)

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