10-Minute One-Pan Ramen Tteokbokki (Rabokki)

Tteokbokki is one of the most famous Korean street foods, frequently featured in Korean dramas. Most Koreans first try it in elementary school as “cup tteokbokki” sold at stationery store snack corners in front of the school. I also remember rushing to the store as soon as the bell rang at lunch or after school, waiting in a long line with friends in front of the tteokbokki vendor.

Personally, I prefer Rabokki—adding ramen noodles to tteokbokki—over regular tteokbokki. It is much more filling, and the seasoning is simple thanks to the ramen soup powder, so I make it much more often. Best of all, it creates very few dishes since it’s all done in one pan, making it ideal for someone living on their own. Give this quick and easy Rabokki a try at home.

Quick Overview

• Prep Time: 10 mins (soaking tteok)
• Cook Time: 10 mins
• Servings: 2
• Spice Level: Medium (adjustable with cheese)
• Difficulty: Easy

Ingredients & Substitutions

Main Ingredients

• Wheat tteok / flour tteok: 200g
• 1 pack of ramen: Standard red spicy broth ramen
• 1½ stalks scallions (approx. 60g)
• 2 sheets square Korean fish cakes (100g)
• Water: 700ml (approx. 3cups) (reduce to 650ml if adding cabbage or onions)

Optional

• Hard-boiled eggs: 2
• Mozzarella cheese
• Toasted sesame seeds
• Cabbage: 100g
• Onion: ½

Sauce Ingredients

• Gochugaru (Korean red pepper flakes): 1 tbsp
• Sugar: 1½ tbsp
• Gochujang (Korean red pepper paste): 1 tbsp
• Soy sauce: 1 tbsp
• Ramen soup powder: ½ packet

Step-by-Step Cooking Guide

Step 1. Soak the tteok

• Place the tteok in a bowl of cold water and soak for 10 minutes. (Refrigerated or frozen tteok tends to crack or split during cooking, so soaking in cold water helps rehydrate it to the core.)

Step 2. Prep the remaining ingredients

• Cut the scallions into finger lengths, then slice them in half lengthwise.
• Cut the square fish cakes into bite-sized pieces.
• If using cabbage and onion, slice the onion and cut the cabbage into bite-sized pieces.
• Cleanup Tip: To skip washing a cutting board, use kitchen shears to cut the scallions, fish cakes, and cabbage directly into the pan. (If you keep pre-sliced scallions in the freezer like I do, just grab a handful—about ½ cup—and toss them straight into the pot.)

Step 3. Make the quick base broth

• In a deep skillet or pot, pour in 700ml of water.
• Add the prepped scallions and fish cakes. (and cabbage and onion, if using)
• Add ½ packet of ramen soup powder, the dried vegetable mix, 1 tbsp gochugaru, 1½ tbsp sugar, 1 tbsp gochujang, and 1 tbsp soy sauce.
• Cleanup Tip: To minimize dishes, use a single tablespoon in this order: dry ingredients first (sugar, then gochugaru), followed by soy sauce, and gochujang last. You can then use that same spoon to stir the paste directly into the broth.
• Stir while heating to make sure the gochujang and sugar dissolve completely.
• Once dissolved, bring to a rolling boil over high heat for 2 minutes. The scallions, fish cakes, dried vegetables (and cabbage and onion, if added) release their flavors quickly into the broth.

Step 4. Cook the tteok first[Medium Heat · 3 Mins]

• Drain the soaked tteok thoroughly using a strainer and add it to the pan.
• Simmer over medium heat for about 3 minutes so the sauce penetrates the tteok.

Step 5. Add ramen and reduce

• Once the sauce is bubbling, add the ramen noodles.
• Keep the heat at medium. Spoon the sauce over the noodles while cooking for 3 minutes 30 seconds to 4 minutes.
• As the noodles absorb the liquid and release starch, the sauce will naturally thicken and turn glossy. As soon as the noodles reach an al dente texture, turn off the heat immediately.

Step 6. Serve and enjoy

• Transfer the rabokki to a deep serving bowl and finish with a sprinkle of toasted sesame seeds and hard-boiled egg.
• Cheese tip: If you are sensitive to spice, add mozzarella cheese on top, cover with a lid, and let it melt for 1 minute.
• Better taste tip: Cut the hard-boiled egg in half and mash the yolk directly into the sweet and spicy broth. It adds a rich, savory depth to the sauce.

10-Minute One-Pan Ramen Tteokbokki (Rabokki)

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Print Recipe

Make ramen tteokbokki (rabokki) with chewy rice cakes and fish cakes in one pan. Ready in 10 minutes, with fewer dishes to wash.

• Total Time: 10 minutes
• Yield: 2 servings

Ingredients

• 200g wheat tteok / flour tteok (regular rice cakes work too)
• 1 pack ramen (standard spicy red broth ramen: noodles, powder, and vegetable mix)
• 1½ stalks scallions (approx. 60g), cut into finger lengths and halved lengthwise
• 2 sheets square Korean fish cakes(100g), cut into bite-sized pieces
• Water: 700ml (approx. 3cups) (reduce to 650ml if adding cabbage or onions)

Sauce

• Gochugaru (Korean red pepper flakes):1 tbsp
• Sugar:1½ tbsp
• Gochujang (Korean red pepper paste):1 tbsp
• Soy sauce:1 tbsp
• Ramen soup powder:½ packet

optional

• 2 hard-boiled eggs (pre-boiled or store-bought)
• Mozzarella cheese (to taste)
• Toasted sesame seeds (for garnish)

Instructions

1. Soak Rice Cakes: Soak the rice cakes in a bowl of cold water for 10 minutes to prevent cracking, then drain.
2. Prep Vegetables: Cut green onions and fish cakes into bite-sized pieces (use kitchen shears directly over the pan to save dishes).
3. Build Broth: In a deep skillet, add 700ml water, green onions, fish cakes, 1/2 ramen soup packet, vegetable mix, 1 tbsp gochujang, 1 tbsp gochugaru, 1.5 tbsp sugar, and 1 tbsp soy sauce. Stir and boil for 2 minutes over high heat.
4. Cook Rice Cakes: Add drained rice cakes to the boiling broth and simmer over medium heat for 3 minutes until softened.
5. Add Noodles: Add ramen noodles and simmer over medium heat for 3.5 to 4 minutes, spooning sauce over noodles until thick and glossy.
6. Garnish & Serve: Turn off heat while noodles are still chewy. Top with a halved hard-boiled egg and sesame seeds, then serve immediately.

Notes

• Spoon order trick: Measure dry seasonings first (sugar, gochugaru), then soy sauce, and gochujang last to use just one spoon.
  Soaking tteok: Cold soaking prevents refrigerated or frozen rice cakes from splitting open while boiling.
  Richer sauce: Mash the hard-boiled egg yolk directly into the spicy broth for a thicker, richer sauce.

• Prep Time: 2 minutes
• Cook Time: 8 minutes
• Category: Instant Noodles
• Cuisine: korean