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Homemade Creamy Rabokki (라볶이) – My Favorite Comfort Food!

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Homemade Creamy Rabokki (라볶이) - My Favorite Comfort Food!

The video for this is on my channel❤️ link in bio if you wanna show some love! I wanted to share my go-to creamy rabokki recipe that combines the best of tteokbokki and ramyeon with a deliciously creamy twist. This has been my comfort food lately and thought you all might enjoy it too!

Ingredients

For the Tteok (rice cakes): – 1 cup glutinous rice flour
– 1/2 cup hot water
– 2 pinches of salt
– Neutral oil (for greasing hands/surface)

For the main dish: – 1 pack Indomie instant ramen (Mi Goreng or Chicken Curry recommended)
– 3 sausages (about 150-180g), sliced
– 1 boiled egg, peeled
– 1 tbsp unsalted butter (or neutral oil)
– 1 tsp minced garlic
– 1 tbsp gochujang (Korean chili paste)
– 1 cup milk (whole milk or unsweetened oat/soy milk)
– 1/4 cup water
– 1 tsp soy sauce
– 1 tsp sugar
– 1 Indomie seasoning packet (use only one—either the soy sauce or the seasoning powder, depending on which flavor you’re using)
– Optional: 1/4 cup shredded mozzarella or cheddar cheese
– Optional: green onions and sesame seeds for topping

Instructions

  1. Make the Tteok (Rice Cakes)
  2. In a mixing bowl, combine:
    • 1 cup glutinous rice flour
    • 2 pinches of salt
    • Gradually pour in 1/2 cup hot water, stirring as you go.
  3. Mix into a soft dough.
  4. Lightly oil your hands and roll the dough into small logs, about finger-thick and 2-3 inches long.
  5. Bring a pot of water to a boil and add the shaped tteok.
  6. Cook until they float to the top.
  7. Once floating, remove them and immediately place in a bowl of cold water.

  8. After a brief soak, drain and transfer to an empty bowl. Set aside.

  9. Cook the Sausages

  10. Heat a pan over medium heat and sauté the 3 sliced sausages for about 3-4 minutes until browned and cooked through. Remove and set aside.

  11. Prepare the Creamy Sauce In the same pan:

  12. Add 1 tbsp butter and let it melt.

  13. Stir in 1 tsp minced garlic and 1 tbsp gochujang, sauté for 30 seconds until fragrant.

  14. Pour in:

    • 1 cup milk
    • 1/4 cup water
    • 1 tsp soy sauce
    • 1 tsp sugar
    • The Indomie seasoning packet (either the soy sauce or seasoning powder—don’t use both to avoid overpowering saltiness).

  15. Mix until everything is dissolved into a smooth sauce. Bring it to a gentle simmer.

  16. Assemble the Dish

  17. Add the prepared tteok and let them simmer in the sauce for 3-5 minutes until soft and chewy.

  18. Add back the cooked sausage and toss to coat.

  19. Add the cooked Indomie noodles into the sauce and simmer for 2-3 minutes, or until sauce thickens.

  20. If using, stir in 1/4 cup shredded cheese and let it melt into the sauce for a richer, creamier texture.

  21. Finishing Touches

  22. Add the boiled egg, halved or whole, and let it warm in the sauce for a minute.

  23. Garnish with chopped green onions and sesame seeds if you like.

Serve immediately—super hot, super creamy, super good.

Recipe Notes – For a spicier version, add an extra 1/2 tbsp of gochujang or a sprinkle of red pepper flakes. – Feel free to add vegetables like sliced mushrooms, cabbage, or carrots for extra nutrition. – This dish is best enjoyed fresh, as the noodles will continue to absorb the sauce if left sitting. – For a baked version, transfer the mixture to an oven-safe dish, top with extra cheese, and bake at 180°C/350°F for 5-7 minutes until the cheese is bubbly and golden.

submitted by /u/DiahDreams
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