Ddukbokki will always be a dish that is close to my heart. I needed to share my recipe from everyone to be able to make it at home. I’ve already talked about how amazing ddukbokki really is. So let me tell you a quick how to make this popular Korean dish in under 20 minutes.
Ingredients (Serves 1-2)
- ½ Onion
- 1 Garlic
- 2 Stalks of Green Onion
- 1 Tablespoon of Sugar
- 3 Tablespoons of Gochujang
- 2 Tablespoons of Roasted White Sesame Seeds
- 1 Tablespoons of Soy Sauce
- 1 Tablespoons of Sesame Oil
- 1 Pack of Ramyeon Noodles (I recommend “진라면” or Jin Ramyeon)
- Korean Rice cakes (at least 8-12 pieces)
- Fishcakes (at least 2)
- Cut up the onion, garlic and spring onions and fry them in some sesame oil for 3 minutes in a high heat. Don’t forget to put the lid on! Afterwards, add water but it should be double the level of the ingredients you have put in so far.
- The rice cake must go in first and after 5 minutes of boiling, put the noodles in the bottom of your pan and move the rice cake on top. Add a little more water if it does not cover both. Too much water will make the sauce runny.
- Once the rice cake and noodles are soft, add the soy sauce, gochujang, sugar and fishcake to the pot. It’s good if you can add the ramen pack sachets into the mixture. I highly recommend “진라면” or “Jin Ramyeon” for the mix as it changes the taste for the better. Another alternatives would be “핵불닭볶음면” or “Haek Buldak Bokkeumyeon” if you want it spicier.
- Stir everything in and you should have one of the best Korean dishes now on your plate. And for an added bonus, don’t forget to add the white sesame seeds when serving!
This is optional but sometimes I tend to throw roasted seaweed in and it still tastes really good.
And, there you have it! It’s a recipe that took me years to perfect but now I can share it with confidence that you two can make ddukbokki.