Rosé Rabokki

Rosé Rabokki

If you’re a fan of Korean cuisine like I am, you’re probably familiar with tteokbokki, the hugely popular street food featuring chewy rice cakes in a spicy, savory sauce. But have you ever tried rosé tteokbokki? This delightful twist combines the classic flavors of tteokbokki with a creamy sauce. At first glance the sauce looks similar to an Italian pink sauce which is probably how it came to be called rosé. But the sauce is actually made from prized Korean ingredients like gochujang and gochugaru. Half and half and mozzarella temper the heat and add addictively rich creaminess. And to take it up a notch, we’re adding ramen noodles and toppings like fishcakes and ham into the mix, making it a delicious mashup known as rabokki.  It’s a carbapalooza!

I first tasted Rosé Rabokki last year. My daughter Zoe is a Superfan of Korean foods and she had been talking about this Korean restaurant near her university where she discovered a new item. She brought home some leftovers in a box for me to try. As soon as I took a taste, I knew why Zoe was obsessed. It combines all of her favorite flavors in one bite. I also knew that I would get sticker shock looking at my credit card bill, so I decided to find a way she could make it at home. It took me a couple of attempts, but I think my version is definitely restaurant worthy, yet simple enough that any college kid can make it. Rosé Rabokki is top notch comfort food, so let’s get into it.

photo of the ingredients needed for rose rabokki

I start by making the Rosé Rabokki sauce. Creamy half and half makes up the base of the Rosé Rabokki sauce. Then we enliven it with smoky, spicy, and a touch of sweet punchiness by adding sweet gochujang, Korean chili flakes (gochugaru), soy sauce, sugar, and salt.

sauce ingredients for rose rabokki

sugar rose rabokki

soy sauce rose rabokki

Add all of the ingredients to a small saucepan. Heat over medium heat, stirring to combine until the sugar is dissolved and the sauce is smooth. There is no need to heat the sauce.

cooked sauce

When the sauce is done I set it aside and I dice the onion,  mince the garlic and scallions and then I prep all the fun ramen toppings like fish cakes and ham.

cutting fish cakes

You can use Spam in this, it’s a Korean favorite, but I prefer ham so that’s what I typically use.

slicing ham

ramen toppings

When everything is prepped I start making the broth that’s going to flavor the rice cakes and noodles. If you have any of my anchovy dashi on hand, this is an excellent use for it. It’s my preferred stock because it has a strong, assertive (but not fishy) flavor that really stands up to the other flavors. You can also substitute chicken broth or whatever stock you have on hand. But personally, I would probably add a teaspoon of dashi powder to boxed chicken stock if I didn’t want to go through the hassle of making anchovy stock.

stir frying onions

garlic and rice cakes

pouring broth over rabokki

stir rice cakes

adding ramen noodles and sauce to pot

addings ham eggs fish cakes

Once your ramen noodles are halfway cooked, it’s time to add all that glorious cheese!

Simmer for a couple of minutes until the noodles are cooked to your liking (I prefer a firm al dente), and the cheese has turned the sauce into a lush creamy pool of deliciousness.

And then it’s time to dig in! Garnish with some scallions for a little color, texture, and bite.

beauty shot

I happen to know this is excellent with an adult beverage (or for nursing a hangover) so whip up a batch of my Watermelon Soju to enjoy with your rabokki. Let me know when you’ve tried this recipe and don’t forget to tag us on your socials @funkyasiankitchen, we love hearing from you!



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recipe card rose toppoki

Rosé Rabokki

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: serves 2
  • Category: entrees
  • Cuisine: Korean


  • 8 oz topokki rice sticks
  • 2 cups anchovy broth or chicken broth (use less salt if your broth is salty)
  • 1 block instant ramen/ramyon (discard the seasoning packets)
  • ¼ large onion, diced finely
  • 1 Tablespoon neutral oil
  • 4 ounces spam or ham, cut into bite sized pieces
  • 4 ounces fish cake, cut into bite sized pieces
  • 2 hard boiled eggs
  • 2 cloves garlic, minced
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 2 green onions, trimmed and minced


  • 3 Tablespoons gochujang 
  • 1 Tablespoon soy sauce
  • 1 Tablespoon gochu-garu (Korean chili flakes)
  • 1 Tablespoon sugar
  • ¼ teaspoon salt
  • 1 cup half and half


Make the sauce:

  1. Put the gochujang, soy sauce, gochu-garu, sugar, half and half, and salt in a small saucepan over medium heat.
  2. Stir for a minute or two with a whisk until the sugar is melted and the sauce is smooth. Set aside.

Make the stew:

  1. Heat a medium pot (I used a 4 ½ quart pot) over medium heat for several minutes and then add the oil and onions.
  2. Stir fry for 3-5 minutes until the onions are translucent.
  3. Add the garlic and rice sticks and stir to combine.
  4. Add the broth to the pot, raise the heat to high, and bring the liquid to a simmer.
  5. Cover the pot with a lid, lower the heat slightly so it doesn’t boil over, and let the rice sticks cook for 3 minutes. Stir occasionally to keep the rice sticks from sticking to the bottom of the pan.
  6. Add the ramen noodles, sauce, hard boiled eggs, fish cake, and spam/ham.
  7. Cook for 3 mins, stirring occasionally to keep the rice noodles from sticking to the pan.
  8. Sprinkle the mozzarella cheese over the top of the stew and cook for a couple more minutes, stirring the sauce until the cheese has melted and the ramen noodles are cooked through but al dente.
  9. Sprinkle with the scallions and serve in the skillet and let everyone serve themselves or ladle out into a couple bowls. Serve immediately.


*You can use any kind of fish cake you find at the asian market. The korean one I used is flat and is the size of half a sheet of paper. They are packed 4-6 sheets per pack. But Japanese style fish cakes, vietnamese/thai fish balls, or Chinese Fish Tofu are all fine. They all have a mild seafood flavor and a bouncy texture.

*You can make this vegetarian by substituting the fish cakes for tofu (fried tofu cutlets would be perfect here) and maybe some wild mushrooms for the ham. Use vegetarian stock for the liquid in the sauce.

*Instant ramen noodles are not good leftovers so try and eat those up first. But rice sticks reheat well. Any leftovers can be gently heated in a covered pan over medium heat for several minutes until the rice sticks regain their chewy texture-adding a couple tablespoons of water to help loosen it up. Otherwise microwave on moderate heat for several minutes.

Keywords: hangover food, comfort food, ramen, korean, rice cake, toppoki, spam, carbs

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