How to Make Saucy, Spicy Korean Rice Cakes (Duk Boki)

Name: How to Make Saucy, Spicy Korean Rice Cakes (Duk Boki)
Ingredients: 1 pound cylindrical rice cakes (duk, cut into 2-inch pieces); 3 cups water; 1 tablespoons kochujang (hot chili pepper paste); 1 teaspoon kochukaru (hot chili powder); 2 teaspoons garlic (minced); 1 tablespoon sugar; 1 1/2 tablespoons soy sauce; 1 package rectangular fish cake (oden or omook, sliced into 1-inch pieces); 3 shiitake mushrooms (soaked and sliced into pieces); 2 cups Napa cabbage (chopped)

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How to Make Saucy, Spicy Korean Rice Cakes (Duk Boki)

Instructions

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Gather the ingredients. The Spruce Eats / Cara Cormack Soak rice cakes (duk) for about an hour in cold water (see tip at the end if short on time). The Spruce Eats / Cara Cormack In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce and bring to a boil. The Spruce Eats / Cara Cormack Add fish cakes and bring back to a boil. The Spruce Eats / Cara Cormack Add the mushrooms, cabbage, and rice cakes. The Spruce Eats / Cara Cormack Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing. The Spruce Eats / Cara Cormack Serve as a casual meal or a snack when drinking. The Spruce Eats / Cara Cormack Enjoy! The Spruce Eats / Cara Cormack

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