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

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