How to describe it?  Cheesey.  Noodley.  Fishy.  Chewy.  Spicy.  Yup.  That pretty much sums it up.  My version of this is a somewhat modified version of this recipe I found on the net.

It’s a pretty easy dish to make.  One pot and a plate to serve is all it takes.  Start by gathering your ingredients (the brown sugar is missing from this picture because I forgot about it).

Here are some better views of everything…

Start by turning on the stove to low.  Addi about 1.5 cups of water to a saucepan.  To that, add about 3 tablespoons of brown sugar and 3 tablespoons of gochujang.  I also (sometimes, not always) add a bit of garlic and some salt.  I use a whisk to mix it all together as the gochujang is kind of sticky.

Then add your noodles.  Here in Korea we can buy raman noodles without any sort of seasoning packet.  They’re about half the price of the other kind.

Cut your odang into bit size chunks.

And add it to the pot.

Stir and then add your dduk.

Let cook until the ramen is done.  Stir every minute or so to keep it from sticking to the pot.  The ramen cooks fast, this should only take a few minutes.

Then dump your cheese on top.  This is completely optional, but ever so yummy.

Stir and dish out.

Believe me when I say it… This makes enough for 3-4 people/servings.  It can be reheated.  Don’t try to eat it cold.  Cold dduk is like trying to eat a very gummy rock.  The microwave works well to reheat.  I’ve never tried to reheat on the stove.  You could probably make a bit of just the sauce and then dump the leftover rabokki in to reheat.