Creamy Rosè Rabokki

I’m really excited to share this new dish with you! I started experimenting with Asian rice cakes a couple months ago, and now they have become one of my favorite ingredients to use. This dish uses ramen noodles, rice cakes, and Vienna sausage, all coated in a creamy spicy rosè sauce. This dish is sure to satisfy those late night noodle cravings 🙂

Info and tips

I only used one pan for this, which makes it a great simple dish that you can make quickly.

I used frozen rice cakes for this recipe. I thawed them out for roughly 20 minutes before rinsing them in lukewarm water. I then added them to the pan in the sauce, and let them cook for about eight to ten minutes. I also added ramen to the pan, and let it cook in the sauce. I covered the rabokki and let it cook, while checking every couple minutes to make sure nothing was sticking. Make sure to add more milk if your sauce looks too thick and the noodles are sticking to the pan.

I added the mini sausages right in with the noodles, but feel free to brown them in the first step with the garlic.

I added a little bit more than a tsp of gochujang to the sauce, feel free to add more or less depending on your spice tolerance!

Once everything has cooked, I like to add a little extra splash of heavy cream, as I like my sauce to be a bit more on the runny side.

Ingredients

• 2 cloves garlic
• 1-2 tsp gochujang
• 2 cups milk
• 1 package rice cakes
• 1 package Vienna sausage
• 1 package ramen (add in spice packets too)
• 1/2 cup cream (+ splash at end)
• green onion

Instructions

1. Mince your garlic cloves and add to an oiled pan on medium heat. Let simmer for 1-2 minutes until fragrant. Add in gochujang and mix together.
2. Add in milk and bring to a low boil while stirring to get rid of clumps. Add in rice cakes, sausages, and ramen + seasoning packets once boiling. Add in cream and cover for roughly 8-10 minutes on low.
3. Check on noodles every couple minutes to make sure they aren’t sticking. Add more milk if sauce seems to thick.
4. Once noodles are cooked through add a splash of cream if desired. Top with green onions and enjoy!

See below for a video tutorial!

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Creamy Rosè Rabokki

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Quick and Easy – Korean

By Kenna's Cooks – Serves: 2

Prep Time: 5 minutes – Cooking Time: 10 minutes – Total Time: 15 minutes

Creamy Rosè Rabokki uses ramen noodles, rice cakes, and Vienna sausage, all coated in a creamy spicy rosè sauce. This dish is sure to satisfy those late night noodle cravings 🙂

Ingredients

• 2 cloves garlic
• 1-2 tsp gochujang
• 2 cups milk
• 1 package rice cakes
• 1 package Vienna sausage
• 1 package ramen (add in spice packets too)
• 1/2 cup cream (+ splash at end)
• green onion

Instructions

1

Mince your garlic cloves and add to an oiled pan on medium heat. Let simmer for 1-2 minutes until fragrant. Add in gochujang and mix together.

2

Add in milk and bring to a low boil while stirring to get rid of clumps. Add in rice cakes, sausages, and ramen + seasoning packets once boiling. Add in cream and cover for roughly 8-10 minutes on low.

3

Check on noodles every couple minutes to make sure they aren't sticking. Add more milk if sauce seems to thick.

4

Once noodles are cooked through add a splash of cream if desired. Top with green onions and enjoy!