Seafood Ddukbokkie - Spicy Korean Rice Cakes with Seafood

When I went to Frankfurt last weekend, I had the chance to visit an Asian grocery store which is one of the biggest I know around the Hessen area. I was so happy when I saw fresh Korean rice cakes available in the store, I directly grabbed two packets and put them in my shopping basket.

A few months ago I made Rabokki, Korean rice cakes with ramen noodles, seasoned with Korean hot pepper paste. Unfortunately I had to use dried sliced Chinese rice cakes for the Rabokki, instead of the usual Korean cylinder-shaped rice cakes. It was good, but I knew that fresh rice cakes would make the dish taste even better!

This time I wanted to make the more popular Ddubokkie - simply rice cakes without the ramen noodles. Personally I find most Ddubokkie recipes too sweet and too bland, so this time I simply cooked the Ddubokkie to my liking - hot and savoury, instead of hot and sweet.

Seafood Ddubokkie

• 500 gram fresh (cylinder-shaped) Korean rice cakes, cooked in boiling water for 2 minutes
• 1 tablespoon cooking oil
• 200 grams seafood (prawns, clams, squid, etc)
• 100 grams chicken fillet, cut into bite-sized pieces
• 100 grams fish cakes, sliced
  
• 3 bird's eye chillies, seeded and sliced
• 1 tablespoon minced garlic
• 2 tablespoons fish sauce
  
• 2 tablespoons oyster sauce
• 2 tablespoons Gochujang (Korean hot pepper paste)
• 50 ml water
  
• 1 tablespoon hot pepper flakes (or to your taste)
• Sugar to taste
• 2 tablespoons chopped green onions

Instructions

• Heat oil in a skillet. Add garlic and fish cakes and stir fry for one minute.
• Add chicken, seafood, bird's eye chilli slices and fish sauce. Mix well and cook over medium heat until the chicken pieces are slightly brown.
  
• Toss in all the other ingredients (except green onions) and cook for around 3 minutes. Coat the rice cakes well with the sauce.
  
• Lastly, add green onions, mix well and turn off the stove.