Prepare ingredients.
Soak 2-3 dried oyster mushrooms for at least 30 minutes in water.
Hard boil 2-3 eggs.
Turn the heat off.
Peel the egg. Cut the egg in half.
Remove seeds from 1 red bell pepper. Cut the red bell pepper into strips (as shown in the picture).
Repeat step 6 for 1 green bell pepper.
Chop white parts of 2-3 scallions finely.
Cut green parts of scallions into pieces.
Some of them are cut into thin stripes and set aside separately.
Chop 1 onion finely.
Chop 3-4 garlic cloves finely.
Gently squeeze the extra water from the mushrooms. Soaking water should not be thrown away.
Slice the mushrooms.
Heat 2 tablespoons cooking oil.
Put the onion and the garlic into the hot oil.
Fry the spices until they start to get fragrant.
Add sliced mushrooms.
Add pieces of scallions.
Stir briefly.
Pour the soaking water of mushrooms.
Add 1-2 tablespoons of koh-choo-jahng (Korean red pepper paste)
Add 1-2 tablespoons of chili flakes (or red pepper flakes).
Add 3-4 tablespoons of soy sauce.
Stir briefly.
Add 200-250 grams of dduk (Korean rice cakes).
Stir briefly.
Cut 100 grams of uhmook (Korean fish cake) into stripes.
Put uhmook stripes into the wok.
Stir briefly.
Add pieces of red and green bell pepper.
Add 1-2 tablespoons of rice wine shao xing.
Add 1/2 tablespoon of sugar.
Stir briefly and continue until everything is done.
Roast 1 tablespoon of sesame seeds without using additional oil.
Prepare servings.
Add a half of the boiled egg.
Add roasted sesame seeds.
Add scallion stripes.


Dukbokki is a popular Korean snack food which is commonly purchased from street vendors. Originally it was called tteok jjim and was a braised dish of sliced rice cake, meat, eggs, and seasoning.


200 grams dduk (Korean rice cakes)
100 grams uhmook (Korean fish cake)
2 eggs (2-3)
2 dried oyster mushrooms (2-3)
1 red bell pepper
1 green bell pepper
2 scallions (2-3)
1 onion
3 cloves garlic (3-4 cloves)
1 tablespoon koh-choo-jahng (Korean red pepper paste)
1 tablespoon chili flakes (1-2 tablespoons)
3 tablespoons soy sauce (3-4 tablespoons)
1 tablespoon rice wine shao xing (1-2 tablespoons)
1⁄2 tablespoon sugar
1 tablespoon sesame seeds
2 tablespoons cooking oil