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Rosè Rabokki | This is an excellent dish for a busy weeknight. Ready in 30 minutes. Super creamy & savory w/ a kick. #rabokki #roserabokki #ricecake #instantramen #sausage #dinner #dinnerrecipe #snack #koreanrecipe #easyrecipe #weeknighrecipe | The Missing Lokness
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Rosè Rabokki

Course Dinner
Cuisine Korean
Keyword dinner, easy recipe, instant ramen, korean, rabokki, rice cake, rosè rabokki, snack, street food
Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings 2 people
Author Lokness

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

  1. 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. 
  2. 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. 
  3. 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.