Recipe: Korean Kimchi Ddeokbokki


A simple trip to the supermarket, a quick Google search and an hour in the kitchen would be just about enough to replicate Korea's famous Kimchi Ddeokbokki!


- Ddeokbokki
- Lean pork
- Baby cabbage
- Spring onions
- Gochujang (Red Spicy Pepper Paste)
- Prepacked Kimchi
- Corn starch
- Shaoxing wine
- Salt
- Sugar
- Light soy sauce
- Anchovies
- Kelp


1. Bring a pot of water to a boil and allow ddeokbokki to simmer in the boiling water for 10-20 minutes.

2. Slice cabbage, spring onions and lean pork. 

3. To keep pork slices tender, marinate it with Shaoxing wine, corn starch and salt.

4. To prepare stock, boil 2 cups of water with anchovies and kelp for about 10 minutes.

5. In a pan, add some oil, and then stir fry pork with baby cabbage. Add kimchi, 1 tablespoonful of gochujang, some light soy sauce, salt and sugar to taste. 

6. Remove anchovies and kelp from stock and pour the stock into the pan. 

7. Drain ddeokbokki and add them into the pan. Stir and allow the dish to simmer for an additional 15 minutes. (So that the rice cake will be chewy and infused with flavour.)

8. Add spring onions to garnish.

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