Spicy Ddeokbokki

It has taken me so long to finally master this. The enemy, I believe, were onions. Note to self, don’t add ingredients that excrete water when you want the sauce to thicken. If you do, you’ll get a soggy, liquid-y mess. So for once, I didn’t add the onions and got to eat amazing ddeokbokki that I cooked myself! It’s almost like instant ramen (barely added any condiments, which speeds up the time) 😀  


Ddeokbokki / Rice Cakes
hot pepper paste
soy sauce
sesame oil
Korean Fish Cake

Other: hot pepper flakes, scallions, cheese, sesame seeds


  1. Defrost ddeokbokki or soak in water, if needed.
  2. Sauce: In a small bowl, add paste, (pepper), soy sauce, oil, honey, and mix well.
  3. Slice fish cakes (and scallions).
  4. Boil enough water to cover the rice cakes. Pour sauce into water and mix until broth forms. Add rice cakes and cook for ~5 mins or until cakes soften, absorb, and thicken the broth. Add fish cakes (and scallions) to cook for 2-3 mins. (Sprinkle cheese and sesame seeds on top).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s