Ra-bokki

	Korean name
Hangul	라볶이
Revised Romanization	ra-bokki
McCune–Reischauer	ra-pokki
IPA	[ɾa.p͈o.k͈i]

*Ra-bokki*
Type	Tteok-bokki
Place of origin	Korea
Main ingredients	Tteok, ramyeon
	Cookbook: Ra-bokki; Media: Ra-bokki;

Ra-bokki (라볶이) is a type of tteok-bokki (stir-fried rice cakes), with added ramyeon noodles.[1] It is a street food commonly sold in bunsikjip (snack bars).[2] As other tteok-bokki 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 (chili paste).[4]

References

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.

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[Sasse-1] 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.

[2] Kauffman, Jonathan (28 January 2013). "The Great Noodle Quest". San Francisco Magazine. Retrieved 10 April 2017.

[3] Joo, Judy (2016). Korean Food Made Simple. Boston, MA: Houghton Mifflin Harcourt. p. 123. ISBN 978-0-544-66330-5.

[4] 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.