Soy Sauce Ddukbokki Food

TTEOKBOKKI - SPICY STIR-FRIED RICE CAKES

Steps:

• Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
• Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
• To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Bring it to a boil over medium high heat, and continue to boil for 10 minutes. Reduce it close to medium if your heat is very high. Remove the anchovies, dasima and onion from the broth.
• Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
• Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
• Drop the vegetables, garlic, and fish cakes in. Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.

SPICY DDUKBOKKI

Steps:

• Soak the dduk in cold water for 30 minutes, breaking up any logs that are stuck together.
• Meanwhile, make the anchovy kelp broth. Place the anchovies, kelp and 3 cups of water in a large saute pan, wok-style pan or wok over low heat and simmer for 30 minutes. Remove and discard the anchovies and kelp.
• Drain the dduk and add to the broth. Stir in the gochujang, sugar, garlic and gochugaru. Increase the heat to medium and cook, stirring occasionally to prevent sticking, until the dduk is soft and the liquid reduces by about half, about 10 minutes.
• Add the cabbage and fish cakes, and cook until the cabbage softens, 3 to 4 minutes.
• Add the scallions and cook until softened, 3 to 4 minutes. Remove from the heat and sprinkle with sesame seeds. Serve immediately.