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)
- 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), Chili powder 1/2 tsp , Squashed garlic 1 tsp (If you are afraid of spice, you can reduce the chili powder)
Preparation
- Thin slice the onion.
- Cut the cabbage and spring onion into medium size pieces.
- Cut the fish cake sheets into medium size pieces.
- Separate the rice cakes with your hands.
Cooking
- Pre heat the wok for about 10 seconds.
- Add some oil and the onion. Stir it.
- Add the cabbage and stir it.
- Add the rice cakes, fish cakes, sauce and water. Stir it.
- Add the spring onion. Stir it
- Once all the vegetables are cooked, serve the meal on the plate.
It was really nice because the rice cakes were so fresh. Originally it was today’s menu, but I decided to cook it last night.
Related Post
Sugar High, Stir Fried Rice Cake and Noodles (Rabokki in Korean)
Royal Rice Cake (Gungjung Ddeokbbokki in Korean)
What Rice Cake, for Cooking, Looks Like
Spring Rolls in Laver (Gimmari in Korean)
Rice cake meals
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!
Thanks Cat.
Comments like that are what motivates me to do the best cooking and posts I can.
this looks really good!
Thanks Kat
Oooo yummyyy ooo, I had once when I was volunteering for Korean Pavillion
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
That’s too bad EL,
Did you take some picture of it? I would like see mushy rice cakes on your blog.
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!
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.
thanks sue for the receipe. =) it tasted great. =))
Estlxlan,
That’s great! You are more than welcome.
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.
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!
Hi Anthony,
It looks like it turned out really well.
Great!
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!
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.
Oh ok! Will try out ur recipe and see how it goes. Thanks!
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
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
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
This looks so yummy…I have seen them in Drama
didnt realize it is so easy to make…..gonna try ur recipe soon….
This is great. I love rice cakes.. and well, I’d have a hard time now finding fresh rice cakes in Singapore.
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
Thanks! It was delicious!!! ^_^
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
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~^^
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. =)