Ddukbokki (also spelled tteokbokki) is the go-to street food in Korea, beloved by kids and adults alike. The perfect balance of heat and sweet, this rice cake dish can be amped up with a generous topping of cheese or a gooey soft-boiled egg. Once you taste it, you’ll be dreaming about these chewy, spicy logs day and night.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 24 ounces dduk (about 4 cups)
- 8 large dried anchovies
- One 12-inch piece dried kelp
- 1/2 cup gochujang
- 1/4 cup sugar
- 2 tablespoons minced garlic
- 2 tablespoons gochugaru
- 1/2 green cabbage, cut and separated into 2-inch squares
- 6 sheets thin frozen pre-fried fish cakes, cut into triangles
- 8 scallions, sliced into 2-inch pieces
- Toasted sesame seeds, for topping
Instructions
- Soak the dduk in cold water for 30 minutes, breaking up any logs that are stuck together.
- Meanwhile, make the anchovy kelp broth. Place the anchovies, kelp and 3 cups of water in a large saute pan, wok-style pan or wok over low heat and simmer for 30 minutes. Remove and discard the anchovies and kelp.
- Drain the dduk and add to the broth. Stir in the gochujang, sugar, garlic and gochugaru. Increase the heat to medium and cook, stirring occasionally to prevent sticking, until the dduk is soft and the liquid reduces by about half, about 10 minutes.
- Add the cabbage and fish cakes, and cook until the cabbage softens, 3 to 4 minutes.
- Add the scallions and cook until softened, 3 to 4 minutes. Remove from the heat and sprinkle with sesame seeds. Serve immediately.