Easy Cheesy Rabokki With Ramen Noodles Recipe
I still remember the first time I tried Rabokki—my friend and I stumbled upon it at a street vendor’s cart in Seoul. We were looking for something quick, warm, and comforting to fight off the cold, and this dish hit every note: chewy rice cakes, spicy sauce, and those ramen noodles that just soaked up all the flavor. Fast forward to now, and it’s one of those recipes I always come back to when I need a taste of nostalgia mixed with the ultimate comfort food. And you know what? Adding cheese just takes it to a whole new level—because let’s be real, cheese makes everything better.
If you’ve never tried rabokki before, think of it as tteokbokki’s (spicy Korean rice cakes) fun, cheesy cousin that’s loaded with ramen noodles and melty mozzarella. The dish strikes a perfect balance between the spicy, savory sauce and the rich creaminess of the cheese. Plus, it’s super customizable. Whether you’re a spice fiend or just looking to jazz up your ramen game, this recipe will have you hooked. Trust me, once you get that first bite of cheesy, spicy goodness, you won’t look back.
My cheesy rabokki discovery (and the slight obsession that followed)
I have to admit, cheesy rabokki was a game changer for me. I’d already been in love with tteokbokki—how could you not be? It’s spicy, sticky, and so satisfyingly chewy. But then, I came across this cheesy version at a late-night food stand after a night out with friends, and I was immediately hooked. Imagine sitting on a little plastic stool with a hot, bubbling pan of this spicy, cheesy goodness in front of you. The cold air is biting at your nose, but you don’t even care because this dish is all you need. The combination of the soft rice cakes, the chewy ramen noodles, and that stretchy mozzarella was everything I didn’t know I needed.
After that night, I knew I had to recreate it at home. And here’s the good news: it’s ridiculously easy to make. Once you’ve got the basics down, you can tweak the spice levels, add more cheese (always more cheese), or throw in whatever you have lying around in your fridge. The possibilities are endless, and it’s one of those recipes that you’ll find yourself coming back to over and over again. Especially when you’re craving something cozy and quick.
A quick background on rabokki
Rabokki is a playful fusion of two classic Korean street foods: tteokbokki (spicy rice cakes) and ramyeon (ramen noodles). Tteokbokki dates back to the Joseon Dynasty, but the version we know today—spicy, rich, and hearty—emerged in the 1950s with the introduction of gochujang. Rabokki brings ramen noodles into the mix, creating a heartier, more filling dish that’s especially popular among students and late-night snackers. The addition of cheese is a more modern twist, likely influenced by Korea’s growing love for cheesy, fusion comfort foods. And let me tell you, it’s a genius addition.
Let’s talk ingredients: the essentials and fun swaps
Each ingredient in this recipe plays a role, but don’t stress if you’re missing something—there are always ways to adapt.
- Cylindrical rice cakes (tteok): These chewy rice cakes are the star of the show. Their texture holds up so well to the spicy sauce. If you can’t find them, you can use sliced rice cakes or even gnocchi (though it’ll be a little different!).
- Ramen noodles: Any ramen noodles will work here, just make sure to discard the seasoning packet. You want the noodles to soak up all the delicious sauce. You can even swap in udon noodles for an extra chewy twist.
- Fish cakes: These add a savory, slightly sweet depth. If fish cakes aren’t your thing, tofu or even mushrooms would make a great substitute.
- Mozzarella cheese: The cheese adds a creamy, stretchy contrast to the spicy sauce. You could swap in cheddar or even a vegan cheese if that’s more your style.
- Gochujang & Gochugaru: These Korean chili pastes and flakes are the heart of the sauce’s heat and flavor. If you need a milder option, you can reduce the amount of gochujang or substitute with a mix of sriracha and ketchup.
Pro tip: when picking your rice cakes, go for ones that are fresh or frozen, not the dried kind. They’ll cook up so much softer and chewier, which is exactly what you want for this dish.
The kitchen gear you’ll need (and what you can totally skip)
You don’t need anything fancy to pull this off, but a few key tools will make your life easier:
- Large pot: You’ll want a nice, roomy pot to cook everything in. It helps prevent sticking and gives you space to stir everything together.
- Nonstick skillet or saucepan: This is perfect for melting the cheese and making sure it doesn’t burn or stick.
- Tongs: Tongs are great for mixing everything together without breaking up the noodles or rice cakes.
- A lid: You’ll need this to help the cheese melt evenly. No lid? A baking sheet placed over the pot works in a pinch.
Other than that, you just need a good wooden spoon or spatula to stir everything together. Easy, right?
Step-by-step: bringing cheesy rabokki to life
Let’s get cooking! I promise, it’s simple.
- Prepare the sauce: Mix together the gochujang, soy sauce, sugar, garlic, and gochugaru in a bowl. It should be a deep, fiery red and smell a little sweet, savory, and spicy all at once.Tip: Taste your sauce as you mix it. If you like things less spicy, cut down on the gochugaru or add a touch more sugar.
- Boil the rice cakes and noodles: In a large pot, bring 4 cups of water to a boil. Add the rice cakes first—they take a little longer to cook. After about 5 minutes, toss in the ramen noodles and cook until both are tender but still chewy. Drain and set aside.Mistake I’ve made: Overcooking the noodles until they were mushy. Keep an eye on them—they only need 2-3 minutes to cook through.
- Sauté the fish cake sheets: In the same pot (why dirty another dish?), heat some vegetable oil and toss in the sliced fish cakes. Let them get a little golden and crispy around the edges—it adds such a nice texture.
- Coat everything in sauce: Now, pour that spicy, beautiful sauce into the pot. Stir everything together so the fish cakes are completely coated. Add the drained rice cakes, noodles, and fish cakes, and stir until they’re swimming in the sauce.
- Add the cheese: Sprinkle a generous handful of mozzarella over the top of everything, then cover the pot with a lid. Let it sit for a few minutes until the cheese melts into a gooey, irresistible layer.Pro tip: If you love extra-cheesy bites, stir half the cheese into the dish before adding more on top.

Variations and adaptations
This dish is totally customizable. Here are some fun ways to make it your own:
- Vegan version: Skip the fish cakes and use tofu or mushrooms. Swap the mozzarella for a plant-based cheese or simply omit it altogether.
- Gluten-free: Make sure your gochujang is gluten-free (some brands are!), and use gluten-free noodles. Rice cakes are naturally gluten-free, so you’re all set there.
- Low-carb option: Replace the rice cakes with tofu or extra veggies like zucchini or cauliflower, and use shirataki noodles instead of ramen.
- Spice it up or cool it down: If you’re a spice lover, add more gochugaru or even a splash of hot sauce. For a milder version, reduce the amount of gochujang and add a bit more sugar.
How to serve it
When it comes to serving cheesy rabokki, presentation is all about that melted cheese pull. Serve it straight from the pot, and encourage everyone to dig in while it’s hot and gooey. Garnish with sesame seeds and chopped green onions for a fresh, crunchy bite.
For a full meal, you can serve it alongside a simple cucumber salad (to cool down the spice) and maybe some kimchi for an extra kick of flavor.
Drink pairings
If you’re wondering what to drink with this, I’d go with something that can cut through the spice. A cold Korean beer, like Hite or Cass, is a classic pairing. If you’re not into beer, a light, fizzy drink like sparkling water or a citrusy soda works wonders. For those who want to keep things traditional, a bottle of soju (Korean distilled liquor) is always fun!
Storing and reheating tips
Got leftovers (lucky you)? Store them in an airtight container in the fridge for up to two days. To reheat, just pop it into a skillet with a splash of water to loosen up the sauce. Heat over medium until warmed through.
One thing I’ve learned: the rice cakes will harden in the fridge, but they soften up again when heated—just be sure to add that splash of water!
Scaling the recipe
This recipe serves about four people, but if you need to make more, just double the ingredients. The only thing to watch out for is the cheese—too much cheese (is that a thing?) can make the dish too rich, so add it gradually if you’re doubling the recipe.

FAQs
1. Can I make rabokki less spicy?
Yes! You can reduce the gochujang or gochugaru, or even replace some of the gochujang with tomato paste to mellow out the spice.
2. What can I use instead of fish cakes?
You can use tofu, mushrooms, or even cooked chicken for a different protein option.
3. How long do rice cakes take to cook?
Fresh or frozen rice cakes usually take 5-7 minutes to become soft and chewy.
4. Can I freeze rabokki?
I don’t recommend freezing this dish because the texture of the rice cakes and noodles changes once thawed.
5. What other toppings can I add?
Try adding a soft-boiled egg, crispy seaweed flakes, or even a drizzle of honey for a sweet contrast to the spice!

Easy Cheesy Rabokki With Ramen Noodles Recipe
Spicy, cheesy rabokki with chewy rice cakes, ramen noodles, and melty mozzarella. A cozy Korean street food classic!
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 2 cups of cylindrical rice cakes (tteok)
- 2 packs of ramen noodles (discard the seasoning packets)
- 1 cup of fish cakes, sliced
- 2 boiled eggs, halved
- 1 cup of Korean fish cake sheets, cut into bite-sized pieces
- 1 cup of shredded mozzarella cheese (American)
- 2 tablespoons of sesame oil
- 4 cups of water
- 1 cup of gochujang (Korean red pepper paste)
- 3 tablespoons of soy sauce
- 2 tablespoons of sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of vegetable oil
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Prepare the sauce: Mix together the gochujang, soy sauce, sugar, garlic, and gochugaru in a bowl. It should be a deep, fiery red and smell a little sweet, savory, and spicy all at once.
Tip: Taste your sauce as you mix it. If you like things less spicy, cut down on the gochugaru or add a touch more sugar.
- Boil the rice cakes and noodles: In a large pot, bring 4 cups of water to a boil. Add the rice cakes first—they take a little longer to cook. After about 5 minutes, toss in the ramen noodles and cook until both are tender but still chewy. Drain and set aside.
Mistake I’ve made: Overcooking the noodles until they were mushy. Keep an eye on them—they only need 2-3 minutes to cook through.
- Sauté the fish cake sheets: In the same pot (why dirty another dish?), heat some vegetable oil and toss in the sliced fish cakes. Let them get a little golden and crispy around the edges—it adds such a nice texture.
- Coat everything in sauce: Now, pour that spicy, beautiful sauce into the pot. Stir everything together so the fish cakes are completely coated. Add the drained rice cakes, noodles, and fish cakes, and stir until they’re swimming in the sauce.
- Add the cheese: Sprinkle a generous handful of mozzarella over the top of everything, then cover the pot with a lid. Let it sit for a few minutes until the cheese melts into a gooey, irresistible layer.
Notes
How to serve it
When it comes to serving cheesy rabokki, presentation is all about that melted cheese pull. Serve it straight from the pot, and encourage everyone to dig in while it’s hot and gooey. Garnish with sesame seeds and chopped green onions for a fresh, crunchy bite.
For a full meal, you can serve it alongside a simple cucumber salad (to cool down the spice) and maybe some kimchi for an extra kick of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner