Korean Instant Dukboki for When You Just Don’t Feel Like Cooking

A few weeks ago, I bought this tiny tub of Korean Instant Dukboki knowing that there would be a night where I would be too exhausted (or more likely, lazy) to cook something to eat.

It was my first time trying it and I was hesitant because I’ve had some awful tasting instant noodles before. But I’m so glad I did this time because it wasn’t bad at all!

Does it taste like dukboki from scratch? Definitely not.

But you can really doctor it up to making it more substantial or not at all for something quick and easy.

What Is Dukboki?

For those who haven’t had the pleasure of eating delicious dukboki, it’s a popular Korean street food. It’s also referred to as dukbokki, tteok-bokki, or Korean spicy stir-fried rice cakes.

It’s made from cylindrical rice cakes that are stir-fried in a spicy sauce. People add all kinds of things to it. The most commonly added are boiled eggs, fish cakes, and, of course, green onions/scallions. Adding cheese has become popular as well because it makes it gooey and the dairy cuts the spiciness of the sauce just enough so that you can eat more!

Instant Dukboki Where Have You Been All My Life?

Making dukboki from scratch really isn’t difficult (because you’re not making the rice cakes) but it’s certainly not as easy as just popping the instant stuff in the microwave for a minute and a half.

I probably would’ve lived off these had they existed, or had I known they existed, when I was in college!

If you have the time and the will to fancy it up a little, add some chopped green onions and a boiled egg cut into halves. It’ll add a bit of color and a source of protein! And don’t forget to put it into a proper bowl! That’s what I did for a quick dinner after a long day of toddler chasing, laundry, snow shoveling, etc.

Have you tried Korean Instant Dukboki? What did you think? Have you tried another kind you’d recommend? Share in the comments!