I love anything Korean … the dramas, the songs, the food (though have not tasted a lot of them) …. somehow over these years, I have managed to cook some for the family such as Korean potato pancakes, kimchi fried rice, kimchi pancake and Ddukbokki.
Kids simply love this Ddukbokki (spicy rice cakes). Its simple to cook as long as you have all the ingredients.
Korean spicy rice cakes (Ddukbokki)
Luckily, at NTUC supermarket, they sell ready to cook rice cakes and kinchi paste (Gana brand).
The original paste is using gochujang sauce but over here it’s difficult to find one so I make substitute using the kimchi paste. I did a few modification and though it did not turn out as the original ddukbokki, nevertheless it was tasty and kids love them.
1/2 pkt of instant ddukbokki (frozen, need to thaw first)
2-3 tbsp of Gana brand kimchi paste
1 garlic – chopped finely
1 onion – sliced thinly
1/2 tbsp anchovies
1 small bowl of shred cabbage
1 fish cake – slice thinly
1-2 kaffir lime leaves
1 stalk of fresh onion leaves – cut about 2 cm in length
salt and sugar to taste
Pour water into a medium size pot (about half the pot or less depending whether you want more gravy or not)
Boil the water together with the anchovies.
Add the garlic, onion, kaffir lime leaves and kimchi paste.
Stir, let it boil for about 1-2 mins.
Then add the ddukbokki. Keep stirring until the ddukbokki has turn a little bit soft and the gravy has thicken a bit.
Add the fish cake, let it boil some more and keep stirring.
Add the salt and sugar.
Lastly, add the cabbages and onion leaves. By this time, the gravy should be thick and the rice cake soft.
Ready to serve.