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CHOW: Recipes: Korean spicy rice cakes [Dukbokki]
MEMBER RECIPE

Korean spicy rice cakes [Dukbokki] Recipe

By ChloeLim
Difficulty: Easy | Total Time: 20minutes | Active Time: | Makes: 5minutes

Korean spicy rice cakes[Dukbokki] is the most popular korean street food among foreigners. many korean children and young adults also like that so much including me :-) You might be able to fine it easily at food vendors on the street of Korea. There are always delicious Dukbokki boiling and ready to go.
It is made with mainely rice cakes[garaetteok; cylinder shaped rice cake], fish cakes, boiled egg and seasoned with chili paste. The rice cakes are chewy and tender.It looks super spicy and originally it is! But you can control the amount of chili paste then it’s less hot. Nowadays,another fusion are made such as Royal court dukbokki seasoned with soy sauce, Cheese dukbokki, Rabokki with noodles.

INGREDIENTS
  • Rice cakes (for 2 serves)
  • 2 pieces fish cakes
  • 1 Spring onion
  • ½ onion
  • Dried anchovies

For sauce

  • 3 Tbs chilli paste
  • 2 Tbs sugar
  • 1 Tbs soy sauce
  • 1 Tbs starch syrup
INSTRUCTIONS
  1. Boil 3 cups of water with dried anchovies for 10 minutes.
  2. Meanwhile, separate rice cakes and cut fish cakes into 2cm strips.
  3. Cut onion and spring onion into big slices.
  4. Make sauce. Mix the all sauce ingredients in the bowl.
  5. After 10 minutes, take all anchovies out. Then pour the rice cakes, fish cakes and onion. Then add the sauce
  6. Boil it for 5munutes over medium heat and stir occasionally.
  7. Add spring onion and sesame seeds.
  8. Boil down around 3 minutes.

*TIPS
If you use frozen rice cakes, just defrost them in the microwave for 40seconds.
Don’t boil the rice cakes for too long, otherwise it will be mushy.

Member recipes are not tested by the CHOW food team.

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POST A COMMENT |6 Comments

COMMENT

  • That's correct. It's supposed to be chewy:-)
    Just if you use the rice cakes for this recipe, you don't need to boil them separately because it already in step 6-8.

    And also to boil the rice cakes too long isn't good. It will be too soft. (usully, good rice cakes which is made of 100% rice doesn't become too soft when it's boiled, but the rice cakes made of flour do.so recommend to buy good...+READ

    That's correct. It's supposed to be chewy:-)
    Just if you use the rice cakes for this recipe, you don't need to boil them separately because it already in step 6-8.

    And also to boil the rice cakes too long isn't good. It will be too soft. (usully, good rice cakes which is made of 100% rice doesn't become too soft when it's boiled, but the rice cakes made of flour do.so recommend to buy good rice cakes:-) you can check that from ingredients on back side of pack)-COLLAPSE

  • I was able to find the rice cakes at a local H-Mart (korean market) but I can't seem to get the consistency of the rice cakes perfect- the instructions say boil anywhere from 3-10 min and any amount of time I've cooked them within that time frame, it came out chewy....is that the way it's supposed to be? or am i missing a step?

  • Yes the picture is Dukbokki. You don't need to use Rice, just need Rice Cakes:-) I bought a frozen rice cakes, so I microwaved them for 40seconds then they turned soft.
    If you want to check the recipe video for this food, please go to http://www.kfoodaddict.com/korean-spicy-rice-cakes/
    hope it helps y

  • is it me ? cause I dont understand this recipe at all? Are the rice cakes soft when u buy them? Is the dish pictured the recipe? I dont see any rice.

  • Yes adding cabbage is really good:-) There is always a variety of ingredients for each food.This recipe is the simply way to cook with the best taste of Dubboki ;-D

  • You guys left out the single most important ingredient: Cabbage. Duk Bokki without cabbage just isn't the same.