Food with Friends: Rabokki with Corn and Mozzarella

I’m having an Instant VS Fancy Ramen showdown on (LINK IN BIO!) in today’s new episode of Food With Friends! I’m challenging my friend Natan to make me his best college style ramen and then I made him MY BEST fancy ramen, Rabokki! 🍜 We had a blast and I hope you do too when watching!

Rabokki with Corn and Mozzarella

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 -4 people
Calories 864.24 kcal


For the Rabokki

  • 1 package Shin Ramen
  • 1 cup 7 ounces rice cakes
  • 1 small yellow onion cut into quarters and sliced (about ½ cup)
  • 2 cups green cabbage sliced into 2-inch triangles

For the Sauce

  • Reserved packets from ramen package
  • 2 tablespoons gochujang
  • 1 ½ tablespoons rice syrup or sugar
  • 1 medium garlic microplaned or minced
  • 1 teaspoon gochugaru
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar

For Garnish

  • 2 scallions sliced on a bias
  • ¼ cup frozen corn
  • 1 teaspoon sesame seeds
  • 1 whole egg at room temperature
  • Mozzarella cheese for serving


For the Rice Cakes

  • In a medium mixing bowl, add rice cakes and enough hot water to cover cakes. Cover with lid or tin foil and leave to soften for 10 minutes.

For the Sauce

  • In a small mixing bowl, add all ingredients and whisk together until smooth and combined. Set aside.

For the Rabokki

  • In a large sauce pot, add 3 cups water and bring to a boil. Add cabbage, onions and sauce ingredients. Stir and bring to a simmer and cook for 10 minutes, or until the cabbage and onions begin to soften.
  • While the cabbage is cooking, bring a small pot of water to a boil. Carefully add egg with a slotted spoon into boiling water and cook for 5 minutes. While egg is cooking, prepare an ice bath. In a small mixing bowl, add a few cubes of ice and fill halfway with water. Once egg is done cooking, transfer egg to ice bath and allow to cool completely. Once cool, peel the egg and set aside.
  • After cabbage has softened, drain rice cakes, then add to sauce pot and cook for 5-6 minutes, or until rice cakes begin to soften. Add ramen noodles and cook for 3-4 minutes.
  • Preheat oven to broil.
  • Transfer to soup to a large oven proof bowl and top with mozzarella cheese. Place under broiler for 2-3 minutes, or until cheese is melted and begins to brown and bubble. Carefully remove from oven and top with corn, scallions, egg and sesame seeds. Serve immediately.
Tried this recipe?Tag %eitan% on Instagram!
Related Posts