This will be perfect for those who can’t really battle through Korean food’s spiciness. I for one, loves everything spicy, but change is also good from time to time. This recipe turned out great and so again, I have hopes in perfecting my spicy ddeokbokki recipe! But for now, here’s the power of soy sauce~
Ddeokbokki / Rice Cakes
Chicken (chicken breast, or any kind of meat)
Red Bell Pepper(s)
Korean Fish Cakes
Other: scallions, carrots, sesame seeds, pine nuts
- Defrost ddeokbokki or soak in water, if needed. If using dried mushrooms, soak in water.
- Marinade chicken / other meat: Slice into thin pieces. Coat with diced garlic, soy sauce, honey, sesame oil, black pepper. Set aside in refrigerator.
- Slice mushrooms, bell pepper(s), (and carrots) into thin pieces. (Chop scallions into 1 in pieces). Dice garlic finely. In an oiled pan under medium heat, add garlic, (scallions), and chicken. When chicken is half way cooked, add mushrooms, (carrots), and bell peppers.
- In another heated pan, add oil and pat it off with a clean dry towel. Pour whisked egg(s) into the pan in a thin layer. When one side is cooked, carefully flip it over and turn off the heat. When the egg is entirely cooked through, slide it off the pan and onto a cutting board. Slice egg into thin pieces. Slice fish cakes into thin pieces as well.
- Add ddeokbokki to the pan (in Step 3). Pour enough water to cover the bottom of pan. Add soy sauce, honey, sesame oil, black pepper, and fish cakes. Cook until ddeokbokki is soft. (Serve and) Sprinkle egg slices, (sesame, nuts) on top.
Total Time: ~50 mins
– “Thin pieces”: chop similar to the egg slices shown in the picture above.
– All sauce should be absorbed or there should only be a little leftover.
Cheers to reheating leftovers! As a side note, ddeokbokki + kimchi pancakes = a true Kdrama night 😀 And last night marked as my first successful attempt at pancake flipping! Can I be any happier in the kitchen?!