We had a blast cooking dukbokki, which is a Korean street food made up of rice cakes and spicy pepper paste. It actually doesn't taste that spicy when it's cooked. Our friend Linda affectionately calls it "duck boogie", and though the pronunciation is close... trust me, it's super delicious! My sister, Hyun Jeong, gave me her recipe, but I adapted it a bit for what I thought would be more appealing to the Western masses. Instead of making a kelp-anchovy broth, I just used vegetable broth. And, I didn't use as many fish cakes. Of course, if you are a fan of the fishy-fare, then you can check out the recipe and the alternatives here. Special thanks to Meg Johnson for cooking along with me! She knew a lot about dukbokki! The best tip? Hyun Jeong says sprinkle it with cheese! I thought it sounded weird, but when I added mozzarella, it was like heaven in my mouth. We had a few technical problems in the beginning, so we had to start over in a new hangout... hopefully you can catch up from here:     
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