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Last checked 2026-09-07

Ramyeon & Rabokki — Paris

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7
Arrondissements
6/20
Last checked
2026-09-07

Korean ramyeon has little to do with Japanese ramen: these are fried-and-dried instant noodles cooked in minutes in a red broth from a seasoning sachet, almost always topped with an egg, spring onion or a slice of melted cheese.

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Rabokki is its cross with tteokbokki — the same noodles cooked in the sweet-spicy rice-cake sauce, with fish cake. Both are snack food, served at the bunsik counters and Korean cafés of Paris. Ramyeon is eaten scalding hot, straight from the pot or bowl it cooked in; you slurp the noodles, then finish the broth with rice if you are still hungry. Rabokki is shared between two or three, like tteokbokki, with a gimbap to dip in the sauce.

Ramyeon & Rabokki

karendotcom127 (flickr) · CC BY 2.0 · Wikimedia Commons

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