Jajang Rabokki recipe - ingredients, nutrition and when to eat it
This Korean street-food dish combines chewy rice cakes, springy ramen noodles, and a sweet, savory black bean sauce.
This Korean street-food dish combines chewy rice cakes, springy ramen noodles, and a sweet, savory black bean sauce. It’s perfect for a filling lunch or dinner, especially when spicy rabokki feels too heavy.
Street food · 20 minutes to cook
Nutrition (per 658g serving): 918.4 kcal · protein 22.3g · carbohydrate 163.6g · fat 19.6g · sodium 1918.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir gently from time to time so the rice cakes don’t stick to the bottom of the pan.
Tips: Chunjang varies in saltiness by brand, so taste the sauce before adding more rather than using too much at once.
Tips: Add the ramen noodles last, since they become soft quickly if overcooked.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 180 g
- Ramen noodles — 0.5 pc
- Fish cake — 50 g
- Chunjang (Korean black bean paste) — 1.5 Tbsp
- Onion — 60 g
- Green onion — 20 g
- Sugar — 0.7 Tbsp
- Cooking oil — 1 tsp
- Water — 250 ml