Ddukbokki – Spicy rice cakes

Rice cakes (Dduk) traditionally are a big part of Korean cuisine. Unlike these, the texture is soft and chewy. I’ve always been a fan of Ddukbokki. It’s actually more of a snack than a part of an actual meal. Isn’t it funny how memory helps us love certain foods? Though you can find this dish in Korean restaurants, the best place to get it would be in specialty places that sell kimbap and other “snacks.” This type of Korean food is called Boon Shik.

Ingredients:

1 package of rice cakes (can use small flat ones too)
1 package of fish cakes, cut into triangles
2 tablespoons of gochujang (red pepper paste – depending on your pref. of heat)
1.5 tablespoons of sugar (add more later, if needed)
3.5 cups of water
1 stalk of scallion cut into pieces
1 medium onion, sliced into strips
Basic broth ingredients(kelp and anchovies)
Hint of soy sauce
Red pepper flakes (optional)

Procedure:

1. In a big bowl, put dduk in a cold water bath. This will help the texture of the dduk. Set aside.

2. In a frying pan, add 2 cups of water and bring basic broth to a boil over high heat. Remove anchovy and kelp.

3. Add gochujang, sugar and soy sauce and decrease heat to low. Simmer for 5-7 minutes. (The longer this simmers over low heat, the yummier it will be.)

4. With a spoon, skim off any foam that may appear.

5. Raise heat to medium. Add dduk and fish cake. Stir continuously. Cook for about 5 minutes. Then add onions.

6. Lower to low heat and simmer while stirring. Cook for another 3-4 minutes. The sauce should have thickened at this point and the rice cake should be soft. Add scallions and serve.

Some people add meat to this dish, and Ramen. If you want to add noodles, cook separately and add towards the end of the cooking cycle. It’s also yummy with hard boiled eggs. Enjoy!