½ to 1 lb of duk
1 package of fish cake
5 tbsp gochujang (pepper paste)
1 tbsp red pepper powder (gochukaru)
1 tbsp garlic (or garlic powder)
1 tbsp onion powder
2 tbsp soy sauce
2 tbsp sugar
4 cups of water (5 if you like it watery)


Soak the duk in cold water for 30 minutes.

Bring the water to a boil and add the gochujang in a deep cooking pan (or wok.)

Stir in the pepper paste until it dissolves.(we kind of mash it against the side of the pot to help the process) Add all the other ingredients except for the fish cakes, together in the pot, stir, and bring to a boil.

After 5 minutes of boiling, bring the heat down to simmer for about 10 minutes then adding the fish cakes. Stir occasionally to prevent the duk from sticking to the bottom of the pot.

Once duk has fully softened turn off stove and serve. Yum!