Rabokki
 | |
| Type | Tteokbokki |
|---|---|
| Place of origin | Korea |
| Main ingredients | Tteok, ramyeon |
| Korean name | |
| Hangul | 라볶이 |
|---|---|
| Revised Romanization | rabokki |
| McCune–Reischauer | rapokki |
| IPA | [ɾa.p͈o.k͈i] |
Rabokki (라볶이) is a type of tteokbokki (stir-fried rice cakes), with added ramyeon noodles.[1] It is a street food commonly sold in bunsikjip (snack bars).[2] As with other tteokbokki dishes, eomuk (fish cakes) and boiled eggs are a common addition.[3] Cream sauce or western-style chili sauce may be used instead of gochujang (Korean chili paste).[4]
Etymology[edit]
Rabokki is a Korean language portmanteau that combines the words for ramyeon (라면), and tteokbokki (떡볶이). The literal meaning is to add ramyeon noodles to rice cakes.[5]
References[edit]
- ^ Sasse, Werner; Kim, Hak-soon; Lee, Yong-shik (Spring 2012). Koo, Chun-sur (ed.). "English Blogs and Cyber Guide to Korean Cuisine". Koreana. p. 74. Retrieved 10 April 2017 – via issuu.
- ^ Kauffman, Jonathan (28 January 2013). "The Great Noodle Quest". San Francisco Magazine. Retrieved 10 April 2017.
- ^ Joo, Judy (2016). Korean Food Made Simple. Boston, MA: Houghton Mifflin Harcourt. p. 123. ISBN 978-0-544-66330-5.
- ^ Korean Culture and Information Service (2009). Passport to Korean Culture. Seoul: Ministry of Culture, Sports and Tourism. p. 37. ISBN 978-89-7375-153-2.
- ^ Oliver, Nyasha (2020-04-18). "Rabokki Recipe, Korea's Spicy Rice Cake Noodle Dish". Honest Food Talks. Retrieved 2020-11-01.
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