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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Simmer 2
Add ramen noodles, simmer 3 minutes over medium heat until just tender and sauce coats every strand evenly.
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.
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.