I tried ddukboki for the first time today and I discovered 2 things.
1. If you have an issue with mushy textures in food, you might not enjoy it.
2. I find it a lot more palatable when it’s not piping hot. As I have a big problem with my food being mushy, this was the only way I could eat it. I also mixed in some rice and some chicken to balance off the tangy/spicy taste of the sauce used for the ddukboki.