Magic Sauce Vol.01 떡볶이(Dukboki)-spicy rice cake

Hello everyone~
You guys might curious about the title-Magic Sauce.
Although it's embarrassing to say my recipe is 'magical', but once you make this sauce, you can make various different sauce in no time by adding roasted sesame oil or ketchup or vinegar.

My Korean blogger friends(I have a Korean blog) who tried this sauce told me that it was magical and they really liked it. Hope you like this as much as Korean does.
Let's begin with the basic, Dukboki.

Right one is the Dukboki .

Ingredients>
T-Table spoon
t-tea spoon

Dukboki mochi 200g
Fishcake(flat oden) 2slice
Onion 1/4 -long slice
Carrot(if you have) thin slice, a few pieces
Cabbage(if you have) a little bit more than onion

for the Magic Sauce
Gochujang(Korean pepper paste) 2Ts
Sugar 1Ts
Shoyu 1ts
Minced garlic 1ts
Sesame seed(if you have)

I recommend you to make the sauce 10~15 times more than the recipe so that you can use it for other recipes. It tastes better after 24hour in the refrigerator and can be stored up to 3weeks.

- Mix the magic sauce ingredients. You may add some Tbsp of water to loosen Gochujang.

-Wash the mochi with water and soak it into the water for 15-20minutes.

-Cut the fish cake and veggies for bite size.

-Pour 1cup of water in a pan and put a spoonful of magic sauce and boil it.

-When it bubbles turn the stove lower than medium and put all the other ingredients together.

-When the Duckboki is soft, it's done.

You should check 4things

1. If the soup is too thick, you may add several table spoon of water(do not pour too much)

2. Please stir it often to prevent mochies stick on the pan.

3.You need to wait until the mochi become really chewy and soft. If it takes too long, you may cover it with a lid to steam it.

4. Check the taste of the soup. You may add more sauce.

The key of the taste is the garlic and the Fishcake. Those things make this taste really amazing. If it is too spicy for you, you may add some catchup.

Hope you enjoy the best home made Dukboki!