What’s an absolute staple in Korean street-food? Sweet and spicy rice cakes–ddukboki. We enjoyed this dish while walking the busy streets of Myungdong, and boy, were they tasty on a cold winter’s night. 
This dish consists of cute cylindrical rice cakes, fish cakes, and veggies. You can make it your own by adding in ramen, ham, etc. Although we like spice, we add ketchup in ours because this adds smoothness and sweetness. It’s up to you. Let’s begin!
What You Need:
- Rice cake
- Nappa Cabbage
- Fish cake
- Hard boiled egg (optional)
- red pepper paste
- sugar
- ketchup
What to Do:
First, take out the rice cakes from the package and pour into a bowl of cold water to wash them. In the meantime, pour some water into a pot and boil it.
While you wait, if you have purchased a rectangular fish cake, cut it up into flat triangles. Grab 5-6 leaves of nappa cabbage and roughly chop them into 1 inch pieces.
Once the water is boiling, put in the rice cakes and simmer. The water will turn into a murky white-ish color.
Poke at the rice cakes, and when they are semi soft, get a large ladel and scoop up about 1 cup of the boiled water and save. Drain the rest of the water out.
Now, pour the saved water into the pot with the rice cakes and turn the heat onto low.
Add in 2-3 tablespoons of hot pepper taste. The amount so paste is up to you. You can always add more later. Also, add in about 1 tablespoon of ketchup.
Add in the veggies and fish cake. Once simmering, add in 2 spoonfuls of sugar.
Continue to simmer until the sauce thickens and the rice cakes are soft/ready. Add in the eggs and stir.
Plate and you are ready to serve!!!!! ENJOY!
