In my opinion, the sign of a good ddoki boki is that it makes your face sweat. Perhaps my favourite Korean street vendor food, I quickly began experimenting on creating authentic-tasting ddok boki at home. Years later, I still make this Korean “fast food”, and as far as I can remember, it tastes just as good as any I ever bought on the street, regardless of whether I’ve got all the steps or ingredients exactly right.
I start with some ddok (I use the cylinder-shaped rice cakes) and boil it up on the stove in a bit of water. As it reaches the boil, I add some minced garlic, a bit of chopped onion, a sliced carrot, a touch of sesame oil and soy sauce, a bit of sugar, and a heaping tablespoon of gochujang (hot pepper paste). Next, I add a bit of odeng, which is a pressed fish cake (I know it sounds bad, but really, is it any different than a hot dog?) and maybe a half package of ramyeon noodles. When it’s all cooked, I add a hard-boiled egg. Et voilà: ddok boki. Sprinkle with sesame seeds and enjoy the heat!
Delicious ddok boki. Makes me think I should open a ddok boki stand and share the love; I really think it could really catch on.