Korean · Dinner
Spicy Pork Rice Cake Noodle Bowl
Pork Tteokbokki Rabokki
Korean street-style rabokki with chewy rice cakes, sliced pork, fish cake, and ramen noodles in a sweet-spicy gochujang sauce, finished with a soft-boiled egg, scallion, and sesame.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
645Calories
38gProtein
22gFat
68gCarbs
8gSugar
3gFiber
1240mgSodium
95mgChol
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Instructions
1
Prep
Soak 400g rice cakes in cold water 15 minutes, drain. Thinly slice 360g pork shoulder. Cut 160g fish cake into triangles. Boil 2 eggs 7 minutes, transfer to ice water, peel, halve. Whisk gochujang, gochugaru, brown sugar, soy sauce, garlic, and 800ml stock together. Cut 160g onion into thick slices, spring onions into 5cm batons.
2
Boil
Bring sauce to a boil in a wide skillet over medium-high heat. Add onion and sliced pork, simmer 5 minutes until pork turns opaque and broth reduces by a quarter.
3
Simmer 1
Add rice cakes and fish cake, simmer 6 minutes over medium heat until rice cakes turn glossy and chewy and sauce thickens noticeably.
4
Simmer 2
Add ramen noodles, simmer 3 minutes over medium heat until just tender and sauce coats every strand evenly.
5
Finish
Add spring onion batons, drizzle sesame oil over surface, simmer 60 seconds until onion just wilts. Slide halved eggs into centre, scatter sesame seeds.
6
Plate
Serve straight from the pan while steaming hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) pork shoulder
- 400g (14.1 oz) cylindrical rice cake
- 120g (4.2 oz) dried ramen noodles
- 160g (5.6 oz) flat fish cake
- 2 large eggs
- 160g (5.6 oz) yellow onion
- 4 scallions
- 40g (1.4 oz) gochujang
- 16g gochugaru
- 30g (1.1 oz) light brown sugar
- 20ml (1 tbsp + 1 tsp) soy sauce
- 10ml (2 tsp) toasted sesame oil
- 6 garlic cloves
- 800ml (3 1/3 cups) anchovy stock
- 10g toasted sesame seeds