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
Korean Fish Cake
Other: hot pepper flakes, scallions, cheese, sesame seeds
- Defrost ddeokbokki or soak in water, if needed.
- Sauce: In a small bowl, add paste, (pepper), soy sauce, oil, honey, and mix well.
- Slice fish cakes (and scallions).
- 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).