Duk-Pokee (Spicy Rice Cake and Fishcake Soup)

Demonstrated by: Gue Nam Hwang and Min Bang of Elim Restaurant.
Korean Festival - September 19, 2004.



Duk-Pokee (Spicy Rice Cake and Fishcake Soup)

  • 1 piece (4-inches) dried seaweed for soup stock
  • 1 onion
  • 1 daikon (white radish)
  • 5 cups water
  • 1 heaping tablespoon ko choo jung (Korean hot pepper paste)
  • 1 teaspoon olive oil
  • 1 teaspoon Korean hot pepper powder
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic
  • 1/4 head cabbage, cut into 2-inch pieces
  • 1/3 onion, sliced
  • 2 stalks green onion, cut into 2-inch pieces
  • 1/2 carrot, thinly sliced
  • 1 hard cooked egg
  • 7 pieces Korean fish cake, thinly sliced
  • 8 pieces Korean rice cake
  • Sliced green onions for garnish
  • Toasted sesame seeds for garnish


  1. Put seaweed, whole onion, and daikon into a large sauce pot; add water.
  2. Bring to a boil, reduce heat, and simmer for about 1 hour or until reduced by half.
  3. Remove seaweed, onion, and daikon; discard.
  4. Add remaining ingredients; simmer for about 5 minutes or until rice cakes are soft.
  5. Slice the egg; garnish with sliced egg, green onions and sesame seeds.

Makes 2 to 3 servings.


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