If you love bold, spicy Korean street food, this Korean Fried Chicken “Rabokki” Bowl is your dream dish. A mash-up of tteokbokki (spicy stir-fried rice cakes) and ramyeon (instant noodles), this comforting bowl is made even better with crispy fried chicken on top. It’s chewy, slurpy, saucy, and crunchy all in one—the ultimate combination of textures and flavours.
At the heart of this dish are soft rice cakes and springy noodles bathed in a spicy, savoury, and slightly sweet sauce made with gochujang, soy sauce, ketchup, and a touch of honey. Add sautéed garlic, carrots, and mushrooms for extra depth and a bit of bite, then pile on the golden fried chicken for a satisfyingly rich finish. Whether you drizzle the sauce over the chicken or keep it crisp is totally up to you.
This bowl is a fun, customisable meal that’s perfect for a weekend treat or a cosy night in. You can use homemade or store-bought fried chicken, and garnish with boiled egg, green onions, or sesame seeds for extra flair. It’s comfort food with a Korean twist—and once you try it, you’ll be hooked.
Ingredients
- fried chicken (chopped or served whole)
- rice cakes (tteok)
- 1 pack noodles (ramyeon, udon, or glass)
- 1 carrot (julienned)
- 1 cup oyster mushrooms (torn)
- 1 tablespoon gochujang
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 teaspoon honey or sugar
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 1/2 cup water or broth
- green onions, sesame seeds, boiled egg (optional for garnish)
Instructions
- Soak the tteok rice cakes if needed, and cook noodles separately.
- In a pan, sauté garlic, carrots, and mushrooms in sesame oil.
- Add gochujang, ketchup, soy sauce, honey, and water. Stir.
- Add rice cakes and simmer until soft and the sauce is thickened.
- Add noodles and toss to coat.
- Top with fried chicken (you can drizzle spicy sauce over it or leave it crisp).
- Garnish with green onions and sesame seeds.
Nutritional Information
- Per serving
- Energy: 700 kcal / 2926 kJ
- Fat: 30 g
- Protein: 26 g
- Carbs: 80 g
