Recipe: Ddukbokki or Labokki

Easy Medium Hard

Cook Time: 20 min

As you may already know, I love ddukbokki.  There are so many ways to modify this dish and I'm still trying to perfect my own... but here's a standard version for now.  (One thing to note is that this dish is best served hot and does not taste good reheated.

1. Base soup is important!  Boil 2 cups of water, 1 tablespoon minced garlic, 3 pieces of dashima (aka kombu in Japanese) for 5 minutes.



2. Remove the dashima.  Stir in 5 tablespoons of gochujang (Korean chili paste), 1 tablespoon gochugaru (Korean chili flakes), 1 tablespoon soy sauce, and 1 tablespoons sugar.
3. Add sliced onion and carrots.  Optional additions: Hard boiled egg, mushrooms, odeng (fish cakes), pork, dumplings, and/or SPAM!!



3. Add dduk (rice cakes) and green onions.



4. While you cook the dduk (rick cake), boil a pot of water and cook a package of lamyun (instant noodles) (just the noodles! Don't add the powder sauce!)
5. Drain and add to ddukbokki -- Now you have La-bokki!
6. Eat and Be Happy!