Stir-Fried Rice Cake with Gochujang Sauce (Ddeokbokki)

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Korean Spicy Rice Cakes (Ddeokbokki)

I’ve meant to post this recipe since I started blogging, but I just couldn’t post it because my picture wasn’t quite ready. I have tried this meal nearly every week, I’ve never got good pictures. Yes! I have to admit that I may have OCD (obsessive compulsive disorder) but it is not as bad as Mr.monk. :)

This is the most common Korean snack meal in Korea. You can see mini vans or carts that sell this food on the street easily as well. There are lots of variations of this meal, however today’s recipe is the most common and basic way of cooking this meal.

Ingredients for 2 people are

(Expected preparation time: 4 minutes, cooking time: less than 10 minutes)

Ingredients for ddeokbokki
  • Fresh rice cake 300g (I always prefer fresh rice cake from the rice cake shop, it tastes best.)
  • Fish cake 2 sheets
  • 1/2 an onion
  • 1 stalk of spring onion
  • 2 leaves of cabbage
  • Water 1/3 cup
  • Seasoning sauce (mix these in a bowl well) : Gochujang 2 tbsp, Sugar 2 tbsp (I used dark brown sugar), Korean chili powder 1/2 tsp (reduce if you are afraid of spice), Minced garlic 1 tsp

Preparation

  1. Thin slice the onion.
  2. Cut the cabbage and spring onion into medium size pieces.Basic ddeokbokki  cooking
  3. Cut the fish cake sheets into medium size pieces.
  4. Separate the rice cakes with your hands.

Cooking

  1. Pre heat the wok for about 10 seconds.
  2. Add some cooking oil and the onion. Stir it.
  3. Add the cabbage and stir it.
  4. Add the rice cakes, fish cakes, sauce and water. Stir it.
  5. Add the spring onion. Stir it
  6. Once all the vegetables are cooked, serve the meal on the plate.
Korean Spicy Rice Cakes (Ddeokbokki)

It was really nice because the rice cakes were so fresh. Nothing beats the freshly made Korean rice cakes! :)Fresh Korean rice cakes

Stir-Fried Rice Cake with Gochujang Sauce (Ddeokbokki)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Korean
Serves: 2
Ingredients
  • Fresh rice cake 300g (I always prefer fresh rice cake from the rice cake shop, it tastes best.)
  • Fish cake 2 sheets
  • ½ an onion
  • 1 stalk of spring onion
  • 2 leaves of cabbage
  • Water ⅓ cup
Seasoning sauce (mix these in a bowl well) :
  • Gochujang 2 tbsp
  • Dark brown sugar 2 tbsp
  • Korean chili powder ½ tsp (reduce if you are afraid of spice)
  • Minced garlic 1 tsp
Instructions
Preparation
  1. Thin slice the onion.
  2. Cut the cabbage and spring onion into medium size pieces.
  3. Cut the fish cake sheets into medium size pieces.
  4. Separate the rice cakes with your hands.
Cooking
  1. Pre heat the wok for about 10 seconds.
  2. Add some cooking oil and the onion. Stir it.
  3. Add the cabbage and stir it.
  4. Add the rice cakes, fish cakes, sauce and water. Stir it.
  5. Add the spring onion. Stir it
  6. Once all the vegetables are cooked, serve the meal on the plate.

 

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. Hey Sue,

    Just tried your recipe :) First time making Tteokbokki (yay!) and it turned out really well- I really love your recipe! Thanks for sharing! :D

    Von

    • Thanks Von! Great to hear you liked it. I haven’t made ddeokbokki in this way for a long time. I should do it soon. :)

  2. I have seen these in my local Korean supermarket but had no idea how to cook them. I#m going to try this recipe as it doesn’ look too complicated.

  3. Hi, I taste this dish in the neighbor church for Saint Degun Kim Day´s and I fall in love for Ddeokbokki. Thanks for sharing with all this recipe.

  4. awww i want to try this too..
    i cant find rice cake in indonesia..
    T-T

    • You can find rice cakes in Mu Gung Hwa Korean supermarket in Jakarta. Find the address at google.com. I’ve seen at least 2 Mu Gung Hwa’s in South Jakarta.

  5. Neny Lilly Lao says:

    My first experience in eating Korean food starts from kimchi. Since then, we never, never eat without them. From then on, I tried so many kinds and even other Korean menus are always available on our table. This rice stick cake is one our best menu as the kids really craved for them, We use them as snack or while viewing on television. The sweet/spicy taste can really make you urge for more. Since rice cake stick is not available< I was able to get the recipe for this, and I made them myself. Really a great help since they are available in our internet. Thanks to the people concerned. You are such a great help.

  6. I had been try this recipe, its so yummy.
    Whole my family love it.
    Thank you for sharing your recipe.
    God bless you

  7. Juanita says:

    this was awesome help for my project yo!! Muchisimas gracias :)

  8. This may seem like a silly question, but what is
    “squashed garlic”?? Is that simply a fresh clove of garlic that is squashed??

  9. I loved the look of the food and i really want to try to cook korean food but it is so diffcult to find the ingredients nessecery for the recipes … can anyone tell me where to buy korean ingredient in EGYPT??? thanks

  10. I am a chinese. I love to eat Korean food and Korean Cake. It is very famous around where I live, but very expensive. I want to ask a question not related to Rice Cake, I hope you don’t mind. Do you have any Korean Green Tea, Mocha & Sweet potatoes cake recipes? I am dying for it. Please help me out. Appreciated.

    Amy

  11. Hi Everyone,

    Someone said that this came out a little sweet. I will tell you that the gochujang has some sugar or sweetener in it already. Usually to dense out the sweet you use soy sauce. However, if it was to sweet do not add as much sugar. Taste the sauce before adding. Also, like all peppers the hot pepper powder can be hot sometimes or not so hot, so that could have also been your problem. To make it more spicy my mom adds jalopeans to hers (she’s korean).

  12. wow… like this… ^^

  13. Angie Chan says:

    WOW!!!i just made it today and it is really taste delicioussss!!!frankly i am on diet now….but this food make me want it more and more hahahhahahahaha…..is really goood!!!!!!!!!!!!!

  14. hi, thanx so much for the recipe..my friends and i are crazy bout korean stuffs^^ so we cant wait to try the recipe..however, is there anyone who can help by giving the information on where could we find the rice cakes (ddeokbbokki) here in indonesia?? could we find it in korean supermarkets? can i get the info bout those kind of supermarket, like the address etc?
    thankyou so much for the help..i’d really appreciate it..^^

    • Maybe you could find it at shopping center nearby toll gate from Lippo Karawaci to Jakarta. There is a big korean supermarket. And also you can find a lot of korean restaurants and the owner also korean. ..

  15. I finally found a rice cake recipe (other than the sweet potato version I’ve tried several times)!

    The chili powder and cabbage seems like you’re making instant kimchi… yknow? Would subsituting kimchi for both ingredients would do the trick? But if that’s how they make it in Korea, than that’s how I’ll eat it :)

  16. Thanks for the recipe. I am Malaysian Chinese and I enjoy eating all kinds of food. Just bought a packet of wet rice cakes and was looking high and low for a recipe so was i glad when i found this one. Also bought a packet of soy bean paste and another that looks like chili paste. unfortunately all are in korean since i bought it from a korean supermarket. anyway i am going to try out your recipe. hope it will turn out ok. BTW i visited korea 3 years ago and it was winter so we had lots of steamy hot stuff and barbecue. loved the chicken ginseng soup too!

  17. Yum! Delish! Just made some with the help of your recipe! Thank you so much!

  18. Hi! I was wondering where you can buy the rice cakes and fish cakes. I look everywhere but there isn’t any. Does local store usually have them?

  19. When we visited Seoul last year, we tried deokbokki, which is spicy stir fried rice cakes. The ones in Seoul that we tried were spicy and yet sweet and we didn’t really like it very much. It was nice, but I won’t eat a whole plate of it!

    When shopping at Sol Mart on Sunday, we bought a packet of instant deokbokki. You just had to add water and cook. It was nice but at SGD$7.30 a packet, just a tad expensive. What to do, we have to make our own if we want to have it regularly!
    I found your recipe and asked my mom if she’d try making it. She said okay and I bought Gochujang sauce, a packet of rice cakes and chili powder from Sol Mart.

    Mom tried the recipe yesterday and I am posting the result here:

    http://bp0.blogger.com/_R3iVN9iEyxs/SFjE3DKScNI/AAAAAAAAAGY/b5b4gK60BQ8/s1600-h/ricecakes1.jpg

    Mom tweaked the recipe a bit by adding button mushrooms and kimchi and more chili powder. It was very very nice! I think the main reason was that my mom’s version is a lot more spicier than what we had in Seoul.

    I love the ones my mom made and I will ask her to make them again really soon!

  20. Hi! I tried your receipe today and followed the proportion of the ingredients u recommended and my Ddeokbokki turns out sweet and not spicy at all.Is this how it is to be tasted like? No offence,only curious. =)

  21. 오늘 미국인 친구랑 같이 떡볶이 만들어 먹었는데요.
    제 친구가 워낙 매운 음식을 잘 먹어서 그런지
    조금 싱겁고 달다고 하네요 ^^
    고추장을 1스푼 더 넣어도 좋을 것 같아요~^^

  22. hi! i am indonesian i live in a small city. its hard for me to find some korean fresh rice cake n fish cake to make ddeokbokee (rice cake in hot sauce) .coz i am really like to eat ddeakbokee (rice cake in hot sauce).. so can u tell me how to make the fresh rice cake n fish cake.
    i can find other things but for these two things abit hard for me..

    thanks looking forward for ur information

  23. Thanks! It was delicious!!! ^_^

  24. Hi, i am from Chile, and a log time ago I make this recipe whit a friend, we thought that it wouldn’t be so spicy but in the end whit a lot of food made, we ate a little and it was so spicy that we can’t eat, but my father love spicy food and in the end they eat all the food whit my mother, was really funny, anyway we make the recipe whithout the gochunjang and its very good, that’s all, I just want to tell you my experience whit this food, because we made this recipe after look a corean dorama and we wanted so much try that food.

    I hope you can understand my really bad english
    goodbye

    thanks for the recipe :D

  25. This is great. I love rice cakes.. and well, I’d have a hard time now finding fresh rice cakes in Singapore. :(

    • Hello, i know where you can buy rice cakes in Singapore. There’s a small korean shop that sells all kinds of korean products at Westmall in Bukit Batok. Go check it out =)

      To Ivin.

  26. This looks so yummy…I have seen them in Drama :)
    didnt realize it is so easy to make…..gonna try ur recipe soon….

  27. Hi Sue!

    I had tried this recipe during a pot luck party last week and it had garnered a great response from all my friends! Thanks for having such clear instructions and there were even pictures to double check if I’m on the right track! Keep up the good job! Kamsahamida!

    Love,
    apple

  28. THANKS SO MUCH FOR THIS RECIPE. I lived in KOrea for 3 years, and this is one of my fave foods… its nice to have the info in English.. and I am eating it right now and its GOOD! Thanks!

    Melissa

  29. Hi, I would love to try ur recipe…but can tell me where I can get rice cake and the sauce. I’m from Singapore. Any ideas?

    Thks :)

  30. Oh ok! Will try out ur recipe and see how it goes. Thanks! :)

  31. ViVien
    I think they are nearly the same, just different makers.
    To be honest, I can’t tell the difference in terms of the taste, so I suppose I am just a loyal customer of my gochujang maker. :)

  32. Hi Sue! So glad to find all these recipes here. Been wanting to try making some korean dishes myself. Would like to ask, whats the difference between this gochujang I have & the one u normally use?

    http://img255.imageshack.us/img255/6008/img9476cg8.jpg

    Thanks!

  33. Hi Anthony,
    It looks like it turned out really well.
    Great!

  34. Hi Sue,
    I was looking through wikipedia the other day and I stumbled across ddeokboki so I tried to find a recipe for it… The other day I went grocery shopping so I picked up some gochujang, rice cakes and fish cake for making some… Too bad, today I realized I was out of some stuff so I made some substituions. I used flat rice cakes instead of your long ones and pounded up some rock sugar. Since I don’t have a website, I’ll host up some pictures so you can see. My ddeokboki turned out great even though I substituted some stuff!

    http://img170.imageshack.us/img170/7509/dsc00353jh1.jpg
    ^ The flat rice cakes I used

    http://img172.imageshack.us/img172/7026/dsc00354yf8.jpg
    ^ my basic ingredients

    http://img172.imageshack.us/img172/534/dsc00355dw8.jpg
    ^ I had to pound up some rock sugar since my house was all out of white/brown sugar… I didn’t want to go back out to get some since it was already starting to get late

    http://img409.imageshack.us/img409/4295/dsc00356ac8.jpg
    ^ the veggies

    http://img409.imageshack.us/img409/7351/dsc00358wb9.jpg
    ^ how it finally turned out! It was delicious and very spicy. Perfect!

  35. So happy to find this recipe, this is one of my favorite Korean dishes. We can’t get fresh rice cakes here in Boston, so I will have to make due with the vacuum sealed packages.

  36. Estlxlan,
    That’s great! You are more than welcome.

  37. thanks sue for the receipe. =) it tasted great. =))

  38. Hi K,

    I hope my recipe helps you make better dish than last time.
    It tastes best if you use fresh rice cakes from a rice cake shop, though it is not that easy to get them if you don’t live in Korea.

    So if you use prepackaged (vacuum packaged) rice cakes, soak them in cold water for about 20-30 minutes before you use them (After separating them first.)
    Maybe also, parboil them, just before you cook them (very briefly), or run them under some hot water a couple of times.
    Softened rice cakes seemed absorb seasoning better.

  39. Oh! I’m so glad I came upon your site. I tried making this the other day but the directions didn’t mention “water” and I ended up burning my pot. I’m going to try again with your recipe. Hopefully it turns out better than my first attempt!

  40. That’s too bad EL,
    Did you take some picture of it? I would like see mushy rice cakes on your blog. :D

  41. ooo…i tried this recipe for lunch today. I forgot to add chilli powder though..lol…and maybe i cooked too long, the ddeok was rather mushy…haha…but i’ll try it again someday and improve :)

  42. Oooo yummyyy ooo, I had once when I was volunteering for Korean Pavillion

  43. Thanks Kat :)

  44. this looks really good!

  45. Thanks Cat.
    Comments like that are what motivates me to do the best cooking and posts I can.

  46. Hi,

    Just posting to say that I love your blog! (I found it through Mary Eats. I’m an American expat living in Seoul and love to try new recipes. Yours are so wonderful–easy to understand and easy to follow the directions. Your website is also beautiful and very easy to use. Great job!

Trackbacks

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  12. [...] Click here for the recipe (I substituted the Korean-style thin fish cake with Japanese-style thicker ones). Seriously, how could you not love a cuisine that lets you produce reasonably tasty fare as long as you get the ingredients right? And I’m a bit in awe of how it’s turned something I used to detest (rice cake — absolutely couldn’t stomach it Shanghainese-style) into spicy goodness. (An even better use of rice cake I’ve found is evenly roasting and then slathering it with gochujang sauce … as found here, my favourite Korean eatery in HK! It’s along Tsim Sha Tsui’s Kimberly Street, parallel to Kimberly Road and Granville Road, which is like a mini Koreatown — there are many other restaurants, two supermarkets and best of all a little shop selling fresh ‘n’ heavenly side dishes here.) [...]

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