Korean Cooking: Ra-kbokki (Tteokbokki with Ramen)

Korean Cooking: Ra-kbokki (Tteokbokki with Ramen)

This is authentic! I added instant ramen to a popular, B-class gourmet Korean snack that all Koreans love to make "Ra-kbokki." It is slightly spicy.

Ingredients: 4 servings

Tteok (Korean mochi)
1 bag
Japanee leek (optional)
Tempura crumbs or fried sweet potatoes (optional)
1 pack
Boiled eggs
Korean beef dashida (powdered soup stock)
1 tablespoon
Sliced cheese
1 slice
2 tablespoons
Korean chili pepper powder
1 tablespoon


1. Chop the onion, leek, and carrot.
2. Soak the tteok in water for 10 minutes.
3. Place the vegetables, tempura crumbs, and boiled egg into a frying pan, and cook. Pour in 1cm of water and add the Korean dashida.
4. Once it starts to bubble, add the gochujang.
5. Add ra-kbokki type dried noodles to the pot. If you need to use a substitute since it's difficult to get a hold of, use a spicy ramen.
6. Taste at this point. If it is not sweet enough, add ketchup or mizuame, or cider. If you want it to be more spicy, adjust the amount of Korean red chili pepper and gochujang.
7. Once the taste is set, Top with a slice of cheese to finish~! If you simmer it for too long, the tteok (mochi) will become too soft.

Story Behind this Recipe

I remade the ra-kbokki taste that I eat often in Shin Okubo, Tokyo.