Make the “rice cakes.” Lightly soak a piece of rice paper in warm water and tightly roll up. Cut it into 2-3 inch pieces. Repeat with one more piece of rice paper. Cheese– melted cheese is AMAZING on rabokki. Go for a classic American slice or mozzarella, something super melty for cheese pulls. Rabokki is pronounced RAH - boh -kee. Tteokbokki, on the other hand, is pronounced DUK - boh- kee. Why You'll Love It Based on what you have in your fridge, you can easily cater the dish to your own preference and make it your very own! Here are some popular toppings to add to your Ramen Tteokbokki:

What do the rice cakes taste like? Some people liken them to gluten free gnocchi, only chewier. There is a definite bite to tteokbokki, not just because of the heat. Adding ramen noodles simply add another component to have fun digging around for in the pan. Before going vegan, one of my favorite Korean bars used to make rabokki with rice cakes, ramen noodles, tempura sweet potatoes, and deep fried dumplings! The idea is, you can pretty much add whatever you like to this dish, as long as you make enough sauce to coat it all in glorious fiery heat. Put rice cake, ramen, and powdered sauce in a container, pour water and microwave for 3 minutes and 30 seconds. Remove from microwave, cover and wait 30 seconds. The texture of the rice cake is doubled.Sugar, garlic, soy sauce. A bit of sugar makes the sauce sweet, garlic adds a hit of raw spiciness, and the soy sauce adds umami and salt. No Korean broth/dashi needed: The best tteokbokki traditionally starts with a Korean broth made from anchovies and seaweed. For a fuss-free, super simple rabokki, we use a shortcut without sacrificing any flavor.

Tteokbokki is a popular Korean streetfood, made out of chewy rice cakes (naturally gluten free) and a fiery red sauce. The word “ tteok” means “rice cakes” and “bokki” refers to “bokkeum,” which means “stir fried.” “ Rabokki” is what happens when you mix tteokbokki with ramen noodles. So, if you like tteokbokki (which most people do) and you like ramen noodles (I mean…who doesn’t like ramen noodles?), you will LOVE Rabokki. To make a less-spicy, mild rabokki, use a mild gochujang and start with half of gochujang and gochugaru. If it's still too spicy, add more water to dilute the spices and extra cheese will cool the spice. Ingredients : Rice cakes[rice, refined salt, citric acid(E330), grain alcohol] / Ramen[wheat flour, modified starch, refined salt, palm oil, guar gum, sodium Pyrophosphate, sodium carbonate, potassium carbonate] / Seasoning powder[sugar, Kimchi seasoning powder(refined salt, kimchi soup powder, glucose, dextrin, glycine), chilli powder, maltodextrin, dried Kimchi flakes, acetylate distarch phosphate, dried cabbage, refined salt, vegetable base, monosodium L-glutamate(flavour enhancer), flavoring base powder] Sometimes I scroll through the rabokki hashtag on Tiktok to see how other people make their rabokki.Rabokki is one of the most versatile dishes in Korean cuisine, as the dish itself is a variation of another street food staple.