Ra-bokki is a combination of ramyun (Korean for ramen noodles) and dduk bokki, spicy-sweet and saucy stir-fried rice cakes, two of the most famous and popular Korean street foods. Together, they’re like a little bit of dirty naughty eating for me, which I love.


  • 15 large dried anchovies (myulchi), head and guts removed

  • 1 (4-inch-long) piece dried kelp (kombu)

  • 2 carrots, thinly sliced on an angle

  • 1 onion, thinly sliced

  • 2 cloves garlic, grated or minced

  • 1/4 cup/ 87.5grams gochujang (Korean chile paste)

  • 2 tablespoons sugar

  • 1 tablespoon gochugaru (Korean chile flakes)

  • 1 tablespoon soy sauce

  • 3 cups/ 525grams chopped napa or Korean cabbage

  • 1 package instant ramyun/ramen noodles, seasoning packet discarded

  • 1 pound/0.45kg 2-inch-long cylindrical rice cakes (dduk), soaked in cold water for 15 to 30 minutes and then drained

  • 7 ounces fish cake sheets (eomuk), cut into triangular pieces about 3 inches long

  • 2 teaspoons toasted sesame oil

  • 1 tablespoon roasted sesame seeds

  • 2 to 3 large eggs, hard-boiled, peeled, and halved or quartered lengthwise

  • Handful of scallions/spring onions, thinly sliced on an angle, for serving


  • 1.

    In a medium saucepan, combine the anchovies, kelp, and 5 cups/1200ml water and bring to a boil. Reduce the heat to maintain a simmer for about 20 minutes. Pass the anchovy stock through a fine-mesh strainer into a large, wide, deep skillet and discard the solids.

  • 2.

    Return the stock to maintain a simmer. Add the carrots, onion, garlic, chili paste, sugar, chili flakes, and soy sauce, stir to combine, and simmer for 5 minutes. Add the cabbage and noodles and simmer, stirring often, until the noodles are slightly softened, about 2 minutes more.

  • 3.

    Add the rice cakes and fish cakes and cook, stirring occasionally, until the noodles are just tender and the sauce has thickened slightly, about 5 minutes more. Drizzle with the sesame oil, sprinkle with the sesame seeds, and nestle the eggs in the sauce.

  • 4.

    Serve immediately, topped with the scallions (spring onions).

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 221kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 15g
  • Carbohydrate 17g
  • Sugar 6g
  • Sodium 1594mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Tip: You can use any brand of ramyun/ramen noodles, but I’m partial to Shin Ramyun; get the black label if you can.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings