Korean Rice Noodles with Hot Honey Sauce

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As we continue adjusting and readjusting to an entirely new way of life, set of rules and longings, we're also re-imagining how we can use some Jacobsen mainstays. Case in point - our Hot Honey Sauce

Also know as Ddukbokki, this spicy Korean, rice-cake dish gets its heat from gochujang and the hot honey, resulting in a slightly tangy, sweet and thick sauce you'll want to smother on more than just noodles. Shop for these rice noodles (or dduk/tteok) at your local Asian market (we like H Mart). 

Makes two servings


  • 1lb Rice cakes (soaked in water for one hour, minimum)
  • 2 Soft boiled eggs (we boil for five minutes, then run under cold water)
  • 1/4 Head of green cabbage, thinly sliced
  • 1 Green onion, sliced, white and green parts separated
  • 1 tsp sesame seeds
  • Vegetable oil
  • 3 tbsp Jacobsen Co. Hot Honey Sauce
  • 4 Garlic cloves, finely chopped
  • 1/2 cup Gochujang
  • 2 tbsp rice vinegar
  • 1/2 Yellow onion, diced
  • 1/2 tsp black pepper


  1.  Heat oil in a large saucepan, wok or cast iron skillet over medium high heat.
  2. Add onion, and cook until fragrant and translucent, about 5 minutes.
  3. Stir in rice vinegar and black pepper.
  4. Increase heat to high, and add broth (Hot Honey Sauce and Gochujang), rice cakes, garlic and white ends of green onion.
  5. Add cabbage and stir frequently until cabbage becomes soft, about 3 minutes. Remove from heat.
  6. Divide evenly between two bowls and add a soft boiled egg to each.
  7. Garnish with the remaining green onions and sesame seeds.

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