Grand Fromage posted:

It's much better since the commercial varieties of ddeokbokki are always way too sweet and flat. Very easy to make. You want garaeddeok preferably, the cylindrical stuff. The slices are usually for soups. Ddeok is ddeok though so get whatever and go hog wild.

Fry thin sliced onions in a pan along with some garlic. Add dashi, either the Korean style from anchovies or powdered Japanese stuff is fine. Once that comes to a simmer sauce it up. You can start with a 3:1:1 ratio of gochujang/gochugaru/soy sauce and adjust it however you like from there. In Korea they will usually add a poo poo ton of sugar and rice or corn syrup at this point, I do not since gochujang already is sweet enough imo. Up to you. A little bit of sugar as a flavor enhancer is okay. I usually add some vinegar since I am a vinegar whore. Then your other ingredients--fish cakes, cabbage, and the ddeok is the classic combo but you can add more. Hard boiled eggs, boiled and drained instant noodles, fried mandu, whatever.