Lunch · 20 min · korean

Rabokki

A Korean lunch built around instant ramen and rice cakes — on the table in 20 minutes. Each serving lands at 620 calories with 18g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 packs Instant ramen
• 1.5 cups Rice cakes
• 2 tbsp Gochujang
• 1 tbsp Sugar
• 1 cup Green cabbage
• 1 Egg
• 2 slices Sliced cheese
• 2 Scallions

Steps

1. Bring 3 cups of water to a boil with the gochujang, sugar, and half the ramen seasoning packets; whisk until the broth is smooth and red.
2. Add the rice cakes and cabbage and simmer 5 minutes until the rice cakes start to soften and the sauce thickens slightly.
3. Add the ramen noodles and cook 3-4 minutes, stirring so the noodles drink up the sauce rather than swimming in it.
4. Crack the egg in and poach 2 minutes, then lay the cheese slices over the top and cover 1 minute until molten.
5. Shower with scallions and eat straight from the pot — rabokki is late-night luxury and should be treated accordingly.

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