Ddeokbokki Recipe

Make anchovy-kelp stock

Place 4 cups of water in a medium pot. Add the dried kelp and the cleaned dried anchovies. Bring to a gentle simmer over medium heat and cook for 8–10 minutes. Do not boil vigorously so the kelp does not become slimy. Remove the kelp after 6–8 minutes. Continue simmering anchovies for a total of 8–10 minutes, then strain the stock through a sieve into another pot or bowl. Discard solids and return the clear broth to the pot.

Combine seasonings

In a small bowl, whisk together 3 tbs gochujang, 1 tbs gochugaru, 1 tbs soy sauce, 1 tbs sugar, 1 tbs mirin (if using), 1 tsp sesame oil, minced garlic, and 1/2 tsp salt until smooth. Taste a little of the broth and adjust sweetness or saltiness now (add up to 1/2 tbs more sugar or 1/2 tbs more soy sauce as needed).

Heat broth and add sauce

Bring the strained anchovy-kelp broth back to a gentle simmer over medium heat. Stir in the prepared sauce mixture until fully dissolved and the liquid turns a vibrant red-orange. Taste and adjust seasoning: more gochugaru for heat, more sugar for sweetness, more soy for saltiness.

Add rice cakes and onions

Add the rice cakes (if frozen, soak in warm water for 10–15 minutes first and drain) and sliced onion to the simmering sauce. Cook, stirring occasionally to prevent sticking, for 6–8 minutes until the rice cakes are soft and chewy and the sauce begins to thicken.

Add fish cakes and cabbage

Add the sliced fish cakes and chopped cabbage (if using). Stir and simmer for another 2–4 minutes until the fish cakes are heated through and cabbage is slightly wilted. If the sauce becomes too thick, add 2–4 tbs water or broth to reach desired consistency.

Finish with scallions and eggs

Add the scallion pieces and gently stir. If using hard-boiled eggs, add them whole or halved now and simmer 1–2 minutes to warm. Turn off heat.

Transfer ddeokbokki to a serving bowl or shallow pan. Sprinkle toasted sesame seeds over the top and drizzle a little extra sesame oil if desired. Serve hot with optional sides (kimchi, pickled radish) and enjoy.