Spicy Korean Rice Cake (Ddukbokki)Course: Korean Kitchen
250g cylinder rice cakes (20-22 pcs)
400ml anchovy stock or water
1/4 white onion (optional)
1 sheet fish cake
toasted sesame seeds
1-2 green onion
- Ddukbokki sauce:
2 tbsp gochujang
1 tbsp fine (or coarse) gochugaru
1 tbsp minced garlic
1 tbsp soy sauce
1 tbsp honey
1/4 tsp salt
1 tbsp sugar
- Anchovy stock:
3 cups water
6 dried anchovies
dried kelp, palm-sized piece
bottom half of green onion (optional)
- If using refrigerated or frozen rice cakes: separate each piece and soak in water for 20-30 min.
- Anchovy stock, if using: combine everything in a pot, bring to a boil, reduce and let simmer (soft rolling boil) for 20 minutes.
- Make ddukbokki sauce, set it aside.
- Slice up the onion and cut the fishcake sheet into triangular shapes or whatever shape you want.
- Add 400ml anchovy stock or water to a shallow pot along with ddukbokki sauce, and mix until fully dissolved.
- Bring the mixture to a boil before adding the rice cakes.
- Bring back to a boil, stirring often.
- Reduce heat, simmer for 8-10 minutes, and keep stirring.
- Add sliced onions and fishcake, stir until evenly coated and cook for another 5 minutes, stir stir stir.
- Give it one last stir before sprinkling toasted sesame seeds and topping it with green onion.
- You can buy anchovy dashi bags instead at most Korean grocery stores. the flavor is really light, it’s good enough for ddukbokki but not so good to make Korean stews with. Try to make the stock at home if possible
- To reheat leftover ddukbokki: Add a little water in the pot to the leftovers, turn the heat to high just to warm it up don’t cook it. Stirring to make sure they don’t stick to the pan (leftovers don’t need to be stored in the fridge if planning to have it the next day)