Ddubbokki – again and again

Eldest daughter request ddubbokki for supper two days ago, so twice in this month I cooked it.

This time hubby had a chance to try it but he could not eat the rice cake cos he had just extracted his tooth. So he ate the fishcake with the ddubbokki’s sauce. His verdict? Nice! 🙂

I’m making this often perhaps I should consider selling it hahaha … Just joking really! hihi

Eldest invited her friend who also loves this spicy korean snack and its a joy to see others enjoying what you cook.

This is how I cook ddubbokki using the gochujang paste.

First, make the broth. 3-4 cups of water boil together with slice onions and a few anchovies. Boil it for about 20 mins then take out the onions and anchovies, leaving only the broth. Off the fire and put it aside.


Next, prepare the sauce. 2 tbsp of gochujang, 1 tbsp of soya sauce, 3 tbsp of sugar and 1 clove of minced garlic. Mix them well. Put aside.

Then wash the rice cakes, sliced thinly some cabbage, slice thinly fishcakes and chop about 1 inch of a few green onions or scallions (optional).

Now, we are ready to cook the dubbokki.


Pour the broth into a saucepan, once boil add the rice cakes and sauce mix. Stir well. Then add in the fishcakes and cabbages. Keep stirring till rice cakes are soft and sauce thickens. At this point you can taste and see if you need to add salt (i usually don’t).

Lastly before you off the fire, add the green onions or scallions. Mix well and its ready to be serve.


Ddubbokki…..savoury snack that can be eaten anytime of the day!


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