Chicken Dukboki / 닭떡볶이

We took two of our favorite spicy recipes—dukboki and spicy chicken galbi—and combined them for the ultimate spice challenge. A restaurant-favorite and a popular anju dish, we present to you the chicken dukboki dish that can be easily enjoyed, and adjusted, at home.


Serves: 3 | Total Cooking Time: 40 minutes


1 L Water
1 tsp Black Pepper Corn
3 Bay Leaves
355 g Chicken Thigh, cut into bite sized
50 g Big Green Onion, cut into 2” long
2 cups Chicken Broth
120 g Fish Cakes, cut into 2½” X 1 inch
330 g Rice Cakes, soaked in water for 15 mins.
155 g White Cabbage, sliced
40 g Thinly Sliced Scallions
85 g Onions, sliced
200 g Perilla leaves, sliced
2 tbsp Cooking Oil
Black Pepper

3 tbsp Gochugaru
1½ tbsp Raw Brown Sugar
3 tbsp Soy Sauce
1 tbsp Corn Syrup
1 tbsp Garlic, minced
1 tsp Black Pepper
1 tbsp Oyster Sauce
½ tsp Korean Curry Powder
1 tbsp Water

Sesame Seeds
Thinly Sliced Scallions

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