This Rosè Rabokki is ready in 30 minutes. It’s excellent for busy weeknights. There’re sausages, rice cake and instant ramen. Super creamy and savory with a kick.
Rabokki is a Korean dish that has ramen (instant noodles) and tteokbokki (rice cakes). It’s spicy and savory. I have my version on the blog for many years and I still make it often. This rosè version has dairy added to it, so the color of the sauce is pinkish-orange, which resembles the color of rosè wine. It’s super creamy and a little spicy. A normal rabokki has fish cakes, cabbage and even meat. This is a simplified one with just smoked sausage, so it’s quick for busy nights.
The ingredient list is fairly short. There are a few special ingredients that will require a trip to your local Korean supermarket. Gochujang is Korean red chili paste that is spicy, savory and a little bit sweet. I don’t eat food too spicy, so I only use a little bit. If you like spicy food, feel free to increase the amount.
Next is Korean rice cakes. There are many different shapes and sizes. But for this recipe, I like using the tube ones. The chewiness of the rice cakes can be vary from different brands. Some get very soft after cooking and some remain chewy. I like mine chewy for sure and the one I like is from Hansang brand.
Then, there is the instant noodles. My go-to is Nongshim Ramyun Black Noodle. I like that it contains 3 seasoning packets. There is a dried vegetable one, a beef broth soup one and a spicy one. Since the spicy packet is separated, I can choose not to use all of it (I used 1/3 only). I have more control on the spiciness level and it won’t compromise the flavors too much. So I highly recommend getting this noodle for this recipe.
Other than the Korean ingredients, sausage is also important too. I used Japanese smoked sausages. They are smallish and they are really flavorful. If you can’t find that, use American smoked sausage or even hot dog. Cut them into slices. Then sauté them until nicely browned.
During cooking, it will look like there is too much liquid. But the broth thickens a lot at the end. If there is too much liquid, remove the lid and let it cook uncovered for the last minute or so. If the sauce is too thick, add more water.
This dish is savory and a bit spicy. I love the chewiness from the rice cakes and the meatiness from the sausages. It’s so easy to make. It’s incredibly creamy and rich. Add lots of green onions to give some freshness and lighten the flavors. Enjoy!
Rosè Rabokki
Ingredients
- 7 ounces small smoked sausages (or smoked sausage or hot dog)
- 3 cloves garlic (minced)
- 1½ teaspoons gochujang (Korean chili paste)
- 2 cups whole milk
- ¾ cup water
- 8 ounces Korean rice cakes
- 1 package Korean instant ramen (including seasoning packs)
- 3 green onions (finely chopped)
- Vegetable oil
- salt
Instructions
- If not using small sausages, cut the large sausage or hot dog diagonally into slices. Transfer to a small bowl and set aside.
- Rinse the rice cakes under cold tap water. Separate them if needed. Drain and set aside.
- In a large skillet over medium heat, warm ½ tablespoon vegetable oil. Add the sausages and sauté until nicely browned. Transfer to a bowl and set aside.
- Open the ramen package and check the seasoning options. If you only have 1 packet of seasoning and it's spicy, you may want to reduce the amount of gochujang in the next step. If it's not a spicy ramen, increase the amount of gochujang. It depends on how much spiciness you want.
- In the same skillet without cleaning, add the garlic and cook for 30 seconds. Add gochujang and stir for another 30 seconds. Pour in ½ cup of milk. Stir to mix well until gochujang has blended in. Pour in the rest of the milk and ¾ cup of water. Bring to a boil. Once it starts to boil, add rice cakes, sausages and non-spicy ramen seasoning (not ramen yet). For the spicy packet, only add about ⅓ at this point. Mix. Cover with a lid. Bring back to a boil. Add the ramen. Cover and cook for 3 minutes, stirring every once a while to separate the ramen.
- Remove the cover. Taste and adjust the seasoning with spicy packet or salt. If the sauce is too thick, add a little bit of water and bring back to a boil. Transfer to serving bowls. Top with lots of green onion and serve hot.
Notes
- The sausage I used is Japanese small pork sausages from Mitsuwa (Japanese supermarket). Japanese sausages are very flavorful. If you can’t find them, Hillshire Farm smoked sausage will do too. Also, regular hot dog will also work.
- For rice cakes, I like the tube shapes one. Some rice cakes cook faster than others. The one I got tends to stay chewy after cooking for a while. This brand is Hansang and here is a link to Hmart.
- For the ramen, I used Nongshim Ramyun Black Noodle. I like there are 3 seasoning packets that come with it. One is the dried vegetable, then one is beef broth and the last one is the spicy packet. I added the dried veggie and beef broth. But for the spicy one, I only added ⅓. I like that I can control the spiciness a lot better without taking away flavors.
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