Recipes

Hot and spicy rice cake

Tteokbokki 떡볶이

When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a market. It was run by an old lady who could always be found stirring her tteokbokki. People were lined up to buy it.

I saw she used dried anchovies in her stock, and that ingredient made a huge difference in the flavor.

I once ran out of dried anchovies and made tteokbokki without it. It didn’t taste at all like what I was expecting. So don’t forget to always make a good stock with dried anchovies when you make this!

Ingredients:

Directions:

  1. Add the water, dried anchovies, and dried kelp to a shallow pot or pan.
  2. Boil for 15 minutes over medium high heat without the lid.anchovy stockanchovy stock
  3. Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups. ddeokbokkiddeokbokkiddeokbokkie
  4. Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.ddeokbokki
  5. Remove from the heat and serve hot.

ddeokbokki

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636 Comments:

  1. hzitao324 Philippines My profile page joined 12/14
    Posted December 20th, 2014 at 2:12 am | # |

    Hi! I am still 13 years old and I love cooking so here I am learning Korean Dishes but the problem is I am the one who pays for my own ingredients where in I don’t save that much to buy some ingredients that are also hard to find in my place so I am asking some questions..

    Can I not use Red pepper paste, Flakes and Kelp?

  2. Simplybella United States My profile page joined 12/14
    Posted December 6th, 2014 at 8:59 am | # |

    can i add meat to this? if so what type would you see fit

  3. ashleyramk florida My profile page joined 12/14
    Posted December 4th, 2014 at 7:15 pm | # |

    can you substitute the kelp for anything else?

    • Maangchi New York City My profile page joined 8/08
      Posted December 4th, 2014 at 7:19 pm | # |

      You can skip dried kelp and use only dried anchovies to make good stock.

      • ashleyramk florida My profile page joined 12/14
        Posted December 4th, 2014 at 8:15 pm | # |

        i read i previous comment concerning the dried anchovy. will it taste similar it i just only use chicken broth?

        • ashleyramk florida My profile page joined 12/14
          Posted December 4th, 2014 at 8:17 pm | # |

          i mean, you said the the dried kelp can be substituted with chicken broth. can i use anything else for the anchovies. sorry for the confusion

  4. aha_cupcake Australia My profile page joined 12/14
    Posted November 30th, 2014 at 11:29 pm | # |

    Hi Maangchi,

    Are the measurements you use for your recipes, such as cup and tablespoon, American measurements? I am asking because such measurements differ around the world. For example, an Australian cup is 250mL and I believe the American cup is 240mL. If so, where do I find the conversions of these measurements into millilitres/grams?

    Thank you!!!

  5. Simplygee Philippines My profile page joined 11/14
    Posted November 24th, 2014 at 5:16 am | # |

    Hello Maangchi!

    I really would like to thank you for all the recipes on your website! I am a Filipina and married to a korean guy. My husband thought that I bought a ddukbokkie last night~ but the truth is I just followed your recipe~~ it was so yummy!!!!

    • Maangchi New York City My profile page joined 8/08
      Posted November 25th, 2014 at 4:35 pm | # |

      “My husband thought that I bought a ddukbokkie last night~ ” haha, I’m so happy to hear that. Now you can make yummy yummy tteokbokki very easily.

  6. alric India My profile page joined 11/14
    Posted November 3rd, 2014 at 11:50 pm | # |

    hi,maangchi mam i want to make Tteokbokki but i cant make rice balls as the rice flour is not available here so is there any other ingredeant that i can use insted of it. and i also cant get kelp so what shoud i do

  7. missassling Malaysia My profile page joined 10/14
    Posted October 29th, 2014 at 7:45 am | # |

    Hi Maangchi, I couldn’t find hot pepper flakes in the supermarket and I’ll be making tteokbokki without the hot pepper flakes tomorrow, will it be alright? :) I hope you’ll reply to this because it’s urgent! Thanks~

    • Maangchi New York City My profile page joined 8/08
      Posted October 29th, 2014 at 9:53 am | # |

      Yes, you can make good tteokbokki without hot pepper flakes. Yum!

      • missassling Malaysia My profile page joined 10/14
        Posted October 29th, 2014 at 7:47 pm | # |

        Hey maangchi, thanks for replying! I made these this morning and they turned out to be TOOOOO salty. I didn’t add any salt at all, what do you think may be the problem?

  8. hnal09 New Zealand My profile page joined 10/14
    Posted October 28th, 2014 at 6:09 am | # |

    Hi Maangchi, Do you think it will be a good idea if I substitute Dried Anchovies with Dried Shrimps? Will it make any significant difference?

  9. gop chang USA My profile page joined 10/14
    Posted October 25th, 2014 at 11:24 pm | # |

    Maangchi, what a great recipe once again!! I looked through the comment thread and didn’t see a mention of Sindang-dong Tteokbokki Town which is located in Seoul. This cool little street has some great little restaurants that serve Tteokbokki on steroids!! My wife and I have had Tteokbokki all over the city but this version is our favorite. If you ever go to Seoul, you must visit Sindang Tteokbokki Town! Here is a link to the Seoul City Tourist site that gives the reader a good overview of this area:

    http://www.visitseoul.net/en/article/article.do?_method=view&art_id=48680&lang=en&m=0004025001002&p=01

    We are going to make your version of tteokbokki with the addition of all the ingredients used in the Sindang-style tteokbokki: ramen, mandu, eomuk, jjolmyeon and of course, boiled egg and lots of tteok. We will let you know how it turns out!

  10. Estar Singapore My profile page joined 7/14
    Posted October 1st, 2014 at 10:55 pm | # |

    Hi Maangchi! I made this for the first time and it’s awesome! I made too much so I refrigerated and heated them up the next day, and the rice cakes were still chewy and tasty – I think it’s because I used store-bought ones which are firmer. I did tweak your recipe a bit. It was a bit sweet so I added a touch of rice vinegar: http://danandesther.tumblr.com/post/98694681304/recipe-korean-rice-cakes-tteokbokki

    • Maangchi New York City My profile page joined 8/08
      Posted October 2nd, 2014 at 5:26 pm | # |

      Hi Estar, I make tteokbokki right before serving, but it sounds like it’s ok for you. As long as you like it, I’m happy to hear that.

  11. Justin Pennsylvania, USA My profile page joined 9/14
    Posted September 8th, 2014 at 12:49 am | # |

    I’ve made this once already and preparing to make it again! I substituted some fish sauce for the anchovies, though. Thank you so much, you’ve helped me to impress my Korean friends! :D

  12. Hey_16 Guam My profile page joined 8/14
    Posted August 7th, 2014 at 2:05 am | # |

    Hi maangchi i love love love all your recipes but can i replace the anchovie stock for chicken broth, beef broth, etc. if you can what are the measurments same thing or not. And also what do you do with it boil it for 20 minutes or just heat it up? Please answer me!

    • Maangchi New York City My profile page joined 8/08
      Posted August 7th, 2014 at 11:34 am | # |

      Yes, use about 2 1/2 cups to 3 cups chicken or beef broth and just heat it up and make tteokbokki. You don’t need to boil it. good luck!

      • bebes Egypt My profile page joined 10/14
        Posted October 2nd, 2014 at 4:57 pm | # |

        hi i wanna ask what should i do if i haven’t got that dried anchovies the caned one in oil is available ??
        and can i replace the paper paste with tomato sauce or hot ketchup ??

        • Maangchi New York City My profile page joined 8/08
          Posted October 3rd, 2014 at 9:18 am | # |

          bebes, use chicken or beef broth. It will turn out good.

          • Sunghan CA My profile page joined 7/14
            Posted October 16th, 2014 at 3:12 am | # |

            Hi Maangchi! I was wondering if I were to use chicken broth, how would I use it? Would I boil the broth with kelp then the rick stick, then the rest of the ingredients? Please answer me.

            • Maangchi New York City My profile page joined 8/08
              Posted October 17th, 2014 at 10:08 am | # |

              If you want to use chicken or beef stock, bring 2 ½ cups of unsalted broth to a boil (skip the kelp and anchovies and skip steps 1 and 2) and then add it to step 3. The rest of the recipe is the same.

  13. Stupidman2009 Johor Bahru, Malaysia My profile page joined 7/14
    Posted July 16th, 2014 at 3:23 am | # |

    Hi Maangchi… I want to try to make your Tteokbokki… But before that, i wish to know that is kelp and kombu the same thing? If both of them are different things, can I replace kelp by using kombu? Thank you.

    • Hey_16 Guam My profile page joined 8/14
      Posted August 7th, 2014 at 2:10 am | # |

      Yes it is the same thing. You can just search it up first on google like i did. Kombu is kelp

  14. Kaaaaat Malaysia My profile page joined 7/14
    Posted July 10th, 2014 at 10:15 am | # |

    Hi maangchi! I’m your huge fan :) always look up to your recipes whenever I wanna cook Korean food :) Thanks for sharing all those awesome recipes! Anyway, I wanna ask u regarding gochujang. The one i just bought says it contains 6% orion, which is the DS Sunchang Gochujang. Do you have any idea what that is? Coz i’m afraid that it is not halal. Look forward for your reply and Thanks in advance!

  15. minimochi17 USA My profile page joined 6/14
    Posted June 25th, 2014 at 3:38 am | # |

    So i’ve made ddukbokkie with a pre made packaged sauce, and it was really sweet, i don’t remember what brand it was, but now i’m ready to make my own sauce, and was just wondering is the tablespoon of sugar was really needed, or could i do less? And, whats a good replacement for the anchovies, dried kelp and fish cakes? i have someone who has allergies to sea food, but i want to share this great dish with them.

    Please help~

    • Maangchi New York City My profile page joined 8/08
      Posted June 25th, 2014 at 9:52 am | # |

      “wondering is the tablespoon of sugar was really needed, or could i do less?”
      of course, you can use less sugar or even no sugar. It’s up to your taste.

      ” whats a good replacement for the anchovies, dried kelp and fish cakes?”
      How about using chicken broth?

      • minimochi17 USA My profile page joined 6/14
        Posted June 30th, 2014 at 3:50 am | # |

        Many many thanks! I’ll try it with chicken broth~ Very much appreciated for the suggestions~ xD

  16. zeelatiff Kuala Lumpur My profile page joined 6/14
    Posted June 23rd, 2014 at 7:24 am | # |

    Dear Maanghi,I hope you’re doing good.I did my own “garatteok” the other day and they turned out fine.Chewy and elastic.I put them in the freezer.But when I tried making tteokbokki yesterday,the rice cakes became really soggy and mushy.Where did I go wrong?I used sushi rice and soaked it for 12 hours and grind them the next day.Please help me :(

    • Maangchi New York City My profile page joined 8/08
      Posted June 25th, 2014 at 9:56 am | # |

      “the rice cakes became really soggy and mushy”
      I think the rice cake was not made chewy enough. You used short grain rice, so I think you needed to pound the rice cake longer. It’s difficult to pound it, right? But that’s the way of making chewy rice cake. Pound the rice cake dough when it’s still hot. Sprinkle some cold water and sesame oil to stop the dough from sticking to mortar and pestle.

  17. nicholashe43 Ca My profile page joined 5/14
    Posted May 28th, 2014 at 3:22 pm | # |

    Can i use Chinese red pepper flakes

  18. Skarlett Canada My profile page joined 4/14
    Posted April 28th, 2014 at 7:51 pm | # |

    MAANGCHI! I just made the dukbokkie and it turned out awesome! Everything I’ve made from you has turned out great! I made Hottoek and everyone liked it so now I make it as much as possible since it’s so easy!
    I look forward to more great recipes!!!
    Cheers from Montreal, Canada!

  19. farzane Iran My profile page joined 10/12
    Posted April 12th, 2014 at 11:16 am | # |

    hi, maangchi…
    thanks for these amazing posts.
    i have a question… there is no Korean stores around here. i can provide the other ingredients somehow. but is there any substitute for “kelp”??? please tell me there is!!
    thanks in advance

    • Maangchi New York City My profile page joined 8/08
      Posted April 13th, 2014 at 2:13 pm | # |

      You can skip dried kelp. There is no substitution for it. When you make spicy rice cake, you can use only dried anchovies to make good broth or use chicken broth. Happy cooking!

    • jordango Boston My profile page joined 8/13
      Posted June 16th, 2014 at 7:54 pm | # |

      You can use a bit of MSG in place of the kelp.

  20. Jaeyette2014 Florida My profile page joined 2/14
    Posted March 20th, 2014 at 1:51 pm | # |

    Hello Miss Maangchi! I made the spicy ddukbokki just now and it was sooooo good and spicy.My husband said it was good too.I am so really grateful for all your recipes.I been a fan of Korean dramas since 7 yrs ago.My dreamed is to go to Korea and meeting wonderful Korean people.I.’m from Philippines and live in florida right now.Thank you again! By the way I’m a fan of JYJ boy band singers.My dreamed is to meet them.

    • Maangchi New York City My profile page joined 8/08
      Posted April 13th, 2014 at 2:15 pm | # |

      Hi I’m happy to hear that you and your husband like my spicy rice cake recipe! It sounds like you are falling in love with Korean food and Korean culture! I hope your dream comes true soon!

  21. ajrainbowz USA My profile page joined 3/14
    Posted March 17th, 2014 at 4:55 pm | # |

    Hello! I was wondering if the tteokbokki sauce is supposed to be a little sour? I cooked it for the first time today and it was good. Also, can I put the tteokbokki in the fridge and eat it tomorrow? Or does it have to be finished in one day? I made too large of a portion by accident…

  22. Chloe89 Malaysia My profile page joined 3/14
    Posted March 17th, 2014 at 3:06 am | # |

    i wonder how to cook the tteok become more bouncy or chewy? i had try the tteokpokki in korea, but the texture is so different i find in malaysia. =( hope to hear from you soon. thank you

  23. KissMeELF Washington My profile page joined 3/14
    Posted March 5th, 2014 at 5:01 am | # |

    Hi Maangchi!

    So I was wondering, what can I substitute for the anchovies? and how can I make my tteokbokki a little less spicy? Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted March 5th, 2014 at 11:28 am | # |

      How about using a can of chicken or beef broth? And add less hot pepper paste or skip hot pepper flakes to make it less spicy. Good luck!

  24. rainpool Hong Kong My profile page joined 3/14
    Posted February 28th, 2014 at 11:47 pm | # |

    Its so delicious made it just now without hot pepper flakes cause i dun have them. But its verry spicy i couldn’t eat more than a few pieces, and my stomach is also feeling the sipcyness @@. any ideas how to make it less spicy?

  25. barry Finland My profile page joined 2/14
    Posted February 22nd, 2014 at 1:22 pm | # |

    I had been wanting to eat some Korean food especially Kimchi and this recipe. So, when
    I came accross frozen rice cakes ( Korean brand) from one of the Asian stores here in Finland, I wanted to buy some but the Thai owner could not explain how to cook it.

    And now that I saw your post explaining how to make Tteokbokki out of it, I would definitely go back there and try to cook my own Tteokbokki . I am sure my Finnish friends who like spicy food would love it.

  26. Cutemom Indonesia My profile page joined 3/13
    Posted February 5th, 2014 at 1:47 am | # |

    Maangchi ssi!

    I always make this dish right after I made myeolchi bokkeum. I even make my stock ahead and freeze them.

    I was wondering, if I want to make rabokki when do I put in my ramyeon? After the tokpokki, eggs and fish cake absorb the sauce or together with the eggs & fish cake?

    Kamsahamida,
    Ima

  27. nanasse Amsterdam - Paris My profile page joined 10/11
    Posted January 30th, 2014 at 11:43 am | # |

    I realized that I’ve never tried this new recipe!
    Tonight Tteokbokki ! =)
    Thanks for this new video! I was used to the older one with the Tteokbokki song ^^

    • Maangchi New York City My profile page joined 8/08
      Posted January 31st, 2014 at 11:25 am | # |

      Good luck with making good tteokbokki! “I was used to the older one with the Tteokbokki song” : )

    • Dusty8314 Watsonville My profile page joined 2/14
      Posted February 1st, 2014 at 4:12 pm | # |

      This was very good!
      Thank you,
      Maangchi

  28. Nurdboi Hong Kong My profile page joined 1/14
    Posted January 17th, 2014 at 8:20 pm | # |

    Hey Mancha! Thanks for the recipe! Just wondering, how much many portions does this recipe make? I’m trying to make this for around 22 people.

  29. SerenaWoo Malaysia My profile page joined 1/14
    Posted January 14th, 2014 at 1:03 am | # |

    Hi, Can i use without dried kelp to boil the soup?

  30. Cassandre France My profile page joined 1/14
    Posted January 11th, 2014 at 4:07 pm | # |

    Hi Maangchi!

    I found all the ingredients to make tteokbokki except dried anchovies. I bought anchovy dashida instead.
    I was wondering how to use dashida here. First, how many teaspoon of dashida do I need to add to replace 7 large size dried anchovies ; secondly, do I also add the dried kelp or do I skip this part?

    I saw you already reply partially :
    “foodcop2014 :
    Hi Maangchi!
    Can anchovy stock (Dashida) be used instead of dried anchovies? If so, what is the appropriate amount?
    Maangchi :
    I don’t use anchovy or beef stock (dashida), but if I were you, I would add 2 teaspoons first and add more if it needs it.”

    Is it always 2 teaspoons, what about kelp?

    Thanks in advance for your reply.
    Bye!

    • Maangchi New York City My profile page joined 8/08
      Posted January 15th, 2014 at 1:30 am | # |

      Ok, boil water with dried kelp first and add dashida powder to your taste. The powder is salty.

      • tat4fun Bandung, Indonesia My profile page joined 1/14
        Posted January 19th, 2014 at 9:29 pm | # |

        I wish I read comment section, 1 day earlier, before I put whole 1 tablespoon of anchovy dashida :D

        As the water evaporated, it was even saltier. It was still great for my kind husband’s taste, but it’s just too much for my own.

        Plus, I think I made too much sauce. So, I add some more water, dried shitake, garlic and onion, and voilaaa….soondubu jjigae for dinner :D

  31. Demi91 United State My profile page joined 1/14
    Posted January 1st, 2014 at 7:25 pm | # |

    I really love korean food and I’m a newbie. Btw, can you make a video how to make rabbokki? they are rice cake and ramyun.

  32. Fufu Singapore My profile page joined 12/13
    Posted December 25th, 2013 at 6:16 am | # |

    Hi Maangchi,

    I cooked the topokki and i eat is quite soft but i left it around 30min it start will to become hard. is this normal?

    • koralex90 Davis, CA My profile page I'm a fan! joined 6/09
      Posted December 25th, 2013 at 1:05 pm | # |

      Hi Fufu,
      Yes it is normal for it to do that. It is important to keep it warm for the rice cakes to stay warm. If you are cooking it in advance, leave the pot lid on so it stays warm longer.

  33. mop Australia My profile page joined 12/13
    Posted December 22nd, 2013 at 4:47 am | # |

    hi maangchi!

    my friend LOVES ddukbokki! but she can’t eat seafood D: is it okay if we leave out the anchovies? ;~;

    love from
    mop

    • Maangchi New York City My profile page joined 8/08
      Posted December 22nd, 2013 at 10:23 am | # |

      How about using chicken broth instead of anchovy stock? The broth should be delicious because it makes ddeokbokki delicious.

  34. Fufu Singapore My profile page joined 12/13
    Posted December 20th, 2013 at 4:59 am | # |

    Hi, Can i know how much ml of water you added in? I got alot of different size cup at home. haha. :)

    • Maangchi New York City My profile page joined 8/08
      Posted December 20th, 2013 at 3:36 pm | # |

      My 1 cup is 240 ML, so you need 960 ML water. Good luck!

      • Fufu Singapore My profile page joined 12/13
        Posted December 21st, 2013 at 11:23 am | # |

        Thanks Maangchi! :)

        • Nurdboi Hong Kong My profile page joined 1/14
          Posted January 20th, 2014 at 10:14 am | # |

          Thanks! Sorry for the spelling mistakes on the last post! Doing this on my phone haha. Thanks again for all your amazing recipes!

  35. minphamtastic san jose My profile page joined 12/13
    Posted December 5th, 2013 at 1:37 am | # |

    Maangchi, I fell in love with your website when I was on a search for Korean recipes to try out, and I don’t know too much about the ingredients. I was wondering what brand of gochujang you recommend? I really like the sweetness in ddukbokki as well as the hotness of it. Please help!

  36. ShadowMidget Canada My profile page joined 3/13
    Posted October 26th, 2013 at 2:58 pm | # |

    Hi Maangchi,

    I recently tried using this recipe but I noticed a few things wrong with my rice cakes. The water wasn’t very consistent it was just pure liquid and the rice cakes didn’t soak up a lot of the gochujang how can i fix this??

    Thanks in advance

    • Maangchi New York City My profile page joined 8/08
      Posted October 27th, 2013 at 11:59 am | # |

      “… the rice cakes didn’t soak up a lot of the gochujang how can i fix this” Cook longer then. Starch from the rice cake will make the broth thicker. You may have to add more water. Good luck!

  37. chelleee UK My profile page joined 10/13
    Posted October 25th, 2013 at 12:55 pm | # |

    Hi Maangchi,

    I bought a pack of rice cake from the Asian Supermarket which consists of individually frozen rice cakes (which does not require separation but just defrosting). On my first attempt I defrosted the rice cakes in warm water but the rice cake broke into strands at the ends. The 2nd time I defrosted it in just cool tap water but the same happened. It makes it really difficult for me to cook the rice cakes in the red pepper paste as it goes soggy and loses it’s cylinder shape the moment I defrost it. Can you advise me on that? Thanks!

    • HyeNa New York My profile page joined 12/13
      Posted December 16th, 2013 at 11:00 am | # |

      I had that happen. I defrost the rice cakes in the refrigerator overnight (without water) and that solved the problem. It seems that the rice cake requires slow defrosting.

  38. SUMIRA LOVE TO EAT malaysia My profile page joined 9/13
    Posted September 28th, 2013 at 3:56 am | # |

    hi maangchi…

    try to check out for ‘laksam’ in the web since i find the rice cake is quite similar to ‘laksam’ in our country…the ingredients to make them is quite similar, wow…this is amazing…that is why i really love to cook…..just by the dish we can learn everything including culture!!!!

    please cook more mangchi!!!!!!!! love your recipes

  39. SUMIRA LOVE TO EAT malaysia My profile page joined 9/13
    Posted September 28th, 2013 at 3:24 am | # |

    owh , maangchi,

    can we fried the hard boiled egg first before putting in …and, can we grilled the rice cakes first to have a smoky taste?

  40. SUMIRA LOVE TO EAT malaysia My profile page joined 9/13
    Posted September 28th, 2013 at 3:21 am | # |

    hi maangchi,
    can we use other dried fish since i am allergic to anchovies, ??? tuna maybe? or other dried things,…

    then, can we use dried fruits such as apricots too? just to add the texture ^.^

  41. Zulumom Concord, CA My profile page joined 9/13
    Posted September 20th, 2013 at 2:08 am | # |

    Maangchi, this is the very first recipe I tried after I found your video on YouTube a few weeks ago. It was the best ddukbokkie I’ve ever tasted. I’ve made a lot of different ddukbokkie before, but never used anchovies or kelp (I’m a very bad Korean), and had no idea that made a world of difference. Also, I learned the proper cooking time in order to get that sticky and shiny consistency and the look by watching your video. You are inspirational. Thank you so much!!!

  42. Sterniii Germany My profile page joined 9/13
    Posted September 12th, 2013 at 9:53 am | # |

    Hey Maangchi!
    I love to cook your recipes and my Korean Teacher is always happy when I bring something I made to the lesson in a Dosirak haha.
    I also take care of the Korean exchange students and everytime they feel homesick, I cook for them. Last time I made Ddeokbokki and they were all so happy! They even said I need to marry a Korean man who can appreciate my cooking skills haha!
    Thank you for your videos :)

    • Maangchi New York City My profile page joined 8/08
      Posted September 13th, 2013 at 3:07 pm | # |

      “they even said I need to marry a Korean man who can appreciate my cooking skills..” That’s right! : )
      I think the Korean exchange students are very lucky because you cook real hearty food for them.

  43. maangchisyummyfood Vancouver My profile page joined 8/13
    Posted August 30th, 2013 at 1:17 am | # |

    I am going to try this soon! Just copied down the recipe. Thanks so much!

  44. maangchisyummyfood Vancouver My profile page joined 8/13
    Posted August 29th, 2013 at 11:04 pm | # |

    Yummy! I love eating this!

  45. ayukusuma Indonesia My profile page joined 8/13
    Posted August 19th, 2013 at 4:11 am | # |

    Hi, Maangchi.
    I’m using kelp in fiber instead of sheet shape.
    Than how much the dose I should add in for the fiber please?

  46. RonnieLuvsKpop Oregon, WA My profile page joined 8/13
    Posted August 14th, 2013 at 5:44 pm | # |

    Hey Maangchi! I love your recipes! I was wondering if the ddukbokki would be could stored in the refrigerator and then reheated the next day. if so how should i rewheat it? in the microwave?-+

    • Maangchi New York City My profile page joined 8/08
      Posted August 15th, 2013 at 10:59 am | # |

      I wish I could say, yes! ; ) But I don’t think ddeokbokki from the fridge is very tasty. Best thing is to make it right before serving, otherwise the rice cake will swell and it will lose its chewy texture.

  47. chibi88 Melbourne My profile page joined 7/13
    Posted July 29th, 2013 at 8:48 pm | # |

    Hi Maangchi.. i was just wondering how do you store dried kelp? can i put it in the fridge?
    Thanks.

  48. Devonie United States My profile page joined 7/13
    Posted July 17th, 2013 at 11:44 pm | # |

    Hello Maangchi! I’m going on a short trip soon and would like to know if this is still good when cold. Thanks!

  49. amiraegypt egypt My profile page joined 6/13
    Posted June 22nd, 2013 at 6:59 pm | # |

    haaaaay may i ask about something
    can i replace dried anchovies and dried kelp with fish suce?
    and about the rice cake what kind of rice flower is this is it egyption rice flower or another kind ?

    • Maangchi New York City My profile page joined 8/08
      Posted July 18th, 2013 at 8:29 am | # |

      Fish sauce will make your ddeokbokki too salty. Use chicken or beef broth if anchovy stock is not available.

  50. sara-hwang Canada My profile page joined 6/13
    Posted June 9th, 2013 at 10:50 pm | # |

    This recipe was the best I found so far for ddeokbokkie, but the first time I made this, it was so spicy!! So I made a few adjustments:
    -no kelp in the anchovie mixture
    -two tablespoon of honey instead of sugar
    -one tablespoon only of red pepper paste
    after that it came out sweet and spicy and was delicious! my whole family loved it, thank you Maangchi! ^^

  51. albacortez Fontana, CA My profile page joined 6/13
    Posted June 5th, 2013 at 10:49 pm | # |

    Thank you sooo much for showing how to make 떡볶이!! (^_^)
    It’s very delicious!! Thank you! 😃

  52. mrscashflow South Bay, CA My profile page joined 5/13
    Posted May 26th, 2013 at 11:46 pm | # |

    Today I fixed Ddeokbokki for the first time 4 servings easily I froze 2 servings.

    Finally, made it downtown this morning to the biggest Korean market ever ASSI, it was a one stop shop.

    I reviewed this dish so many times when saw fish cakes I decided to make it today.

    As I looked through the fish cakes OH MY so many types, I saw this case I could sm..e..ll the fried-ness of the fish cake ;-D I bought the long type fried fish cakes like you stated the rice cakes and the fish caked absorbed the sauce, only thing I was concerned about how fishy will the fish cakes be? I gotta try it, it smelled too good through the packaging!

    I watched your Ddeokbokki video as I mixed the ingredients. I didn’t want to screw this dish up ;-D Only thing I sub out was the anchovies I used some fish sauce from Thailand I used a little extra fish sauce. It worked and the dish was very, very tasty so good!!

    So for dinner today was all Korean ;-D
    Roasted pork belly w/crispy skin (my goodness)
    Ddeokbokki (mild spicy…hubby can’t handle the heat like me)
    Stuffed Persian Kim chi cucumbers (I made couple weeks ago
    lettuces and homemade Ssamjang

    What a wonderful tasting Korean Dinner….On a Sunday at home!

    Thanks for sharing
    Maangchi ♥

    • Maangchi New York City My profile page joined 8/08
      Posted May 28th, 2013 at 9:21 am | # |

      Thank you for your nice message! Cheers! : )

      • mrscashflow South Bay, CA My profile page joined 5/13
        Posted May 29th, 2013 at 7:02 pm | # |

        a…h thank you I love watching you on video you make cooking Korean fun. I enjoy shopping for the items. I found a Korean grill like yours I so jazzed going to use it
        on our first summer picnic ;-D Thank you so much for sharing your recipes.

        I will purchase your cook book for sure!!

        Thank you Maangchi!!

  53. Gumiho Tours - France My profile page joined 5/13
    Posted May 18th, 2013 at 4:02 am | # |

    Thank you so much !
    First time I cook it but what a surprise : it is wonderderfull
    With adding some ingredients it makes it become as good as when I test in some restaurants

    You are my heros <3
    I cooked it for French guys, Corean and Chinese … they all loved it

    • Maangchi New York City My profile page joined 8/08
      Posted May 19th, 2013 at 8:14 pm | # |

      I’m glad to hear that your ddeokbokki turned out great! Happy cooking!

      • Gumiho Tours - France My profile page joined 5/13
        Posted May 24th, 2013 at 8:13 am | # |

        Yes, but the hardest part is to make is to make the garaeddeok.
        My friend tryed with your recipe but the garaeddeok turned farinaceous when cooking and we don’t know why ^^

  54. lyric22 Austin, Texas My profile page joined 4/13
    Posted April 26th, 2013 at 1:55 am | # |

    Hi Maangchi!

    I’ve been watching your videos for a bit but this is the first one I’ve made, and BOY was it amazing!!! I did make the broth with the kelp and anchovies and it really added a complementary fishy/salty undertones to the sweet/spicy from the gochujang. I also added a small splash of soy sauce, but I’m not sure if it really added anything to the dish.

    Extremely satisfying, 5/5, can’t wait to make again!

    Thanks from Texas

    • Maangchi New York City My profile page joined 8/08
      Posted April 26th, 2013 at 10:14 am | # |

      oh, you were one of my tons of silent readers! : )
      I’m so happy to hear that you like the broth. 5/5 ow ow!

  55. Beonica Lisboa My profile page joined 4/13
    Posted April 16th, 2013 at 4:28 pm | # |

    Hi maanghi!!
    Can i use Hot pepper powder instead of hot pepper flakes??
    And instead of Tube-shaped rice cake can i use Sliced rice cake??

  56. Aumcqueen Perth My profile page joined 4/12
    Posted April 15th, 2013 at 2:11 am | # |

    hi maangchi! maybe i can substitute the anchovy with anchovy stock powder? :) btw, do you know a dish called tteokkochi ? somehow i cannot find any of this in korean restaurant here and only can find it in indonesia, and i very curios is this dish really exist or indonesian just made up the dish. so i want to ask you about that, master! ;3 thankyouu ^^

    • Maangchi New York City My profile page joined 8/08
      Posted April 17th, 2013 at 5:52 pm | # |

      yes, you can use anchovy stock powder. Tteokkkochi, sure it’s included in the list of my upcoming recipes. Meanwhile search the recipe on the internet.

  57. Miss Kim78 socali My profile page joined 3/13
    Posted March 12th, 2013 at 3:31 am | # |

    Hi Maangchi. Thanks for sharing the secret about the dried anchovies. I tried this method tonight to the usual ddukbokki that I make..and I tasted a big difference. It was delicious and more flavorful. But I like it extra spicy, so I added some Jalapenos for that extra kick. And since i didn’t have regular ddukbokki dduk, I used ddukgook dduk. I also did not have any odeng in my fridge (I seriously need to go shopping lol), but I added artificial crab and spam for the protein. http://behgopa.blogspot.com/2013/03/ddukbokki-cravings.html

    • Maangchi New York City My profile page joined 8/08
      Posted March 12th, 2013 at 9:55 am | # |

      I saw the photo of your ddeokbokki on your blog. I love your blog title: behgopa. Behgopa means “I’m hungry”
      Yes, I can’t make good ddeokbokki without anchovy stock. : )

      • Miss Kim78 socali My profile page joined 3/13
        Posted March 13th, 2013 at 3:32 am | # |

        Thank you, Maangchi. I am always “behgopa” lol. I actually made ddukbokki again tonight. I was sooo hungry after work and my taste buds were begging for something spicy and comforting. I think I am getting addicted to the novel taste of the ddukbokki made with dried anchovies.

        A couple of months ago, I made ddukbokki for my coworkers (a diverse group). I noticed that while Asians and the Latinos (more culturally exposed to spicy foods) enjoyed the spicy taste of it, many of my Caucasian coworkers could not handle it. I should try to make your nonspicy version next time. That looks awesome as well!

  58. MeepKitty Florida My profile page joined 10/12
    Posted February 26th, 2013 at 8:55 pm | # |

    Best recipe ever!!!!!! I used to use your old recipe, and it was awesome!! This new recipe is still awesome :). Many of my friends have asked me to make this dish for them because it’s so addicting and yummy. We just hover over the gas stove with bamboo sticks and pick out the rice cake. I made your homemade rice cakes and used it in ddeokbokki last week and it was the best yet. So soft and chewy.

  59. charlene USA My profile page joined 2/13
    Posted February 4th, 2013 at 4:25 am | # |

    Hi Maangchi! I’ve been subscribing your youtube channel but never visited your blog before.
    I have made a lot of Korean food for my husband and your videos really help me. Here’s a request from my hubby. His halmoni used to make moo malengi when he was little but since she passed away a few years ago(btw, she was a super lovely lady and I loved her so much!), he misses it very much. We could buy at a Korean grocery store but I would love to make for him. Could you post a video how to make moo malengi in the near future??
    Thank you for your video posts and I hope you keep this blog and youtube channel going for a long time!

    • Maangchi New York City My profile page joined 8/08
      Posted February 6th, 2013 at 11:22 am | # |

      “I’ve been subscribing your youtube channel but never visited your blog before.” Welcome to my website! : 0)
      Your husband is missing his grandmother’s moomalaengi. Yes, the recipe is included in the list of my upcoming recipes. * moomalaengimuchim (seasoned dried shredded radish)

      • charlene USA My profile page joined 2/13
        Posted February 8th, 2013 at 12:57 am | # |

        Thank you Maangchi! My husband and I are both very excited now. We can’t wait to try your recipe!!

  60. TrinityDevil Singapore My profile page joined 10/12
    Posted February 3rd, 2013 at 10:37 pm | # |

    Where did the mild recipe for tteokbokki go ?

  61. korean student Anyang,Gyungi-do,Republic of korea My profile page joined 2/13
    Posted February 2nd, 2013 at 7:28 am | # |

    I’m proud of you that you are korean.. 한국사는 학생인데 가끔유튭 보고있어요.우리나라도 제대로못하는 한식세계화를 하시는것가아서 감사드립니다.새해복 많이받으세요 :)

    • Maangchi New York City My profile page joined 8/08
      Posted February 2nd, 2013 at 7:12 pm | # |

      Thank you so much for your nice encouraging comment! 새해복많이 받으시고 맛있는 음식 많이많이 만드시길!..

  62. niluiq Singapore My profile page joined 2/13
    Posted February 1st, 2013 at 8:06 pm | # |

    I replace chicken eggs with quail eggs! :)

  63. gamerzgamerz gamerz My profile page joined 2/13
    Posted February 1st, 2013 at 8:03 pm | # |

    i want to make this so badly but every time i try to make the anchovy broth – it’s tasteless… what is the point of the kelp? do i really need both…? :/

    • MeepKitty Florida My profile page joined 10/12
      Posted February 26th, 2013 at 8:51 pm | # |

      You don’t have to add kelp, but it gives it a really deep flavor! And check your anchovies, maybe they’re not good anymore? Or try adding about 9 anchovies and shimmering it for a little longer (10 mins)

  64. hellokitty08 My profile page joined 5/10
    Posted February 1st, 2013 at 3:09 am | # |

    How come your dukkbokgee comes out soft and mine is rock hard? lol

    • Maangchi New York City My profile page joined 8/08
      Posted February 1st, 2013 at 9:53 am | # |

      Then cook longer over low heat until it gets softer. You can add more water if the water evaporates.

  65. chrissybello Ireland My profile page joined 1/13
    Posted January 14th, 2013 at 5:37 pm | # |

    Hi! How do I cook Rabokki? Do i just add the ramen at the end? thanks ! :D

  66. Kieusterrrr Louisiana My profile page joined 11/12
    Posted November 15th, 2012 at 1:16 am | # |

    Maangchi, I would like to try to make ddukbokkie but I have a question about the anchovies…. did you used the live anchovies or the dried one? Also you used fish cakes in it too right?

  67. n4rit4 Montclair, NJ My profile page joined 11/12
    Posted November 2nd, 2012 at 3:55 pm | # |

    Hi Maangchi, I always wondered what’s missing with my tteokbokki. However, the way I made mine is pretty simple. Boil the rice cake w/o anchovies, then drain when it’s cooked then I put honey and gochujang with the rice cake in a bowl add some garlic powder and chopped scallion then top it with sesame seed. How’s that for a modified recipe??? But I still want to try with anchovies next time!!!!

  68. MeepKitty Florida My profile page joined 10/12
    Posted October 29th, 2012 at 7:36 pm | # |

    I’ve made this recipe so many times so birthday parties and potlucks and it’s always a big hit! Some of my tips: Use a wide pan, this will allow the water to evaporate evenly and thicken the dukkbokie. I’ve always used 5 generous tablespoon heaps+ 1 big tb of chili powder+ 5 teaspoons of sugar. Please add Oden (flat fish cake!!) to this, it makes it 100 Times better!! (: and also, people who are wondering if you can skip the anchovy stock…no you can’t!!! It won’t taste authentic if you skip it, trust me. …~

  69. zand3rz Toronto My profile page joined 11/11
    Posted October 24th, 2012 at 9:25 am | # |

    I’m trying to experiment with the recipe and trying new stuff I found in the Korean grocery store nearby. Would it be possible to substitute kelp with the anchovies? (I have anchovy allergy) and can I also add some daikon to make the broth taste refreshing? Thank you for the recipe again.

    • Maangchi New York City My profile page joined 8/08
      Posted October 25th, 2012 at 7:26 am | # |

      Yes, you can use dried kelp to make good broth or use chicken broth instead of water. Daikon sounds good to me. Good luck!

  70. homebound Philippines My profile page joined 10/12
    Posted October 18th, 2012 at 1:33 am | # |

    Hi! maangchi…. I love this Korean dish….

    ps. the backgroun music is just too loud and disturbing :D

    • Maangchi New York City My profile page joined 8/08
      Posted October 18th, 2012 at 8:59 am | # |

      I can’t remove the music from the video. I am planning to remake the video. Meanwhile, just make ddeokbokki with the written recipe.

  71. ImHyeYeon Mendoza- Argentina My profile page joined 8/12
    Posted October 15th, 2012 at 5:25 pm | # |

    Hi Maangchi, I have a question for you… Is there any way if making korean “odeng”? my sister and I love dukkbokkie, but we like it with odeng. the preoblem is that we have no Korean store here in Mendoza, so we can’t buy it.
    thanks for this recipe ^^!~

  72. anna.m Iran My profile page joined 9/12
    Posted September 3rd, 2012 at 8:15 am | # |

    hi dear maangchi…im from iran and i didnt find any koreanshop in my city…there is no way to make the rice cake by myself???

  73. SaengS California My profile page joined 8/12
    Posted August 30th, 2012 at 6:56 am | # |

    Where can I find the rice cakes for the tteokbokkie?

  74. IndigoAsh USA My profile page joined 8/12
    Posted August 30th, 2012 at 12:37 am | # |

    Hi Maangchi,
    I was wondering, do you use dried anchovies in the mild ddukbokkie recipe as well?

  75. msnindya21 indonesia My profile page joined 8/12
    Posted August 27th, 2012 at 7:12 am | # |

    i see you using fish cake on this recipe, is that optional or a must? because i can’t find any market that sell fish cakes in my city. Will the taste change if i didn’t use them?
    Thank you^^

    • Maangchi New York City My profile page joined 8/08
      Posted August 30th, 2012 at 9:19 am | # |

      It’s optional. I actually like my ddeokbokkie without fish cake but many people seem to love their ddeokbokkie with fish cake.

  76. deha1231 indonesia My profile page joined 8/12
    Posted August 21st, 2012 at 2:05 am | # |

    hi maangchi :D
    if it okay if im not used dried anchovy… will it turn bad or not.. please reply, thankz :)

  77. Tteokpokki Western Australia My profile page joined 7/12
    Posted July 28th, 2012 at 4:08 am | # |

    My favourite recipe! Made this a lot of times at home and my family likes it too~ It tastes so yummy, I miss having these on the streets of Korea )':

  78. foodcop2014 Illinois My profile page joined 7/12
    Posted July 20th, 2012 at 7:34 pm | # |

    Hi Maangchi!
    Can anchovy stock (Dashida) be used instead of dried anchovies? If so, what is the appropriate amount?

    • Maangchi New York City My profile page joined 8/08
      Posted July 21st, 2012 at 10:52 am | # |

      I don’t use anchovy or beef stock (dashida), but if I were you, I would add 2 teaspoons first and add more if it needs it.

  79. shanice.chelsy.lam Hong Kong My profile page joined 7/12
    Posted July 4th, 2012 at 11:25 pm | # |

    hi maangchi,
    i have 2 questions and they are urgent
    1. how many portions does this recipe make? for how many people?
    2. i bough chicken broth, but it is clear chicken broth. so it is orginally liquid. it’s actually a soup. how much clear chicken broth do i use?
    this is urgent. reply asap please!

    • Maangchi New York City My profile page joined 8/08
      Posted July 6th, 2012 at 9:55 am | # |

      This recipe is for 2-4 servings. There are 2 types of chicken broth: salted and unsalted.
      Use it instead of water in the recipe if it’s unsalted. If it’s salted chicken broth, you will need to mix it with water before adding. Check out the taste to see if it’s bland or salty.

  80. shanice.chelsy.lam Hong Kong My profile page joined 7/12
    Posted July 4th, 2012 at 8:57 am | # |

    hi maangchi
    if i dont use anchovies, will it taste BAD? or will it still taste okay?
    please reply as soon as possible!!!

  81. Heyssel-M USA My profile page joined 6/12
    Posted June 30th, 2012 at 4:34 pm | # |

    Hi Maangchi! I am new to Korean food. I’ve made bulgogi and that’s pretty much it for me. I didn’t have any anchovies or fish cake. I bought one of the hot pepper paste that I saw on your page. I made it with chicken broth instead, but it tastes funny. Almost like a mexican candy, which are usually spicy hot and sweet. I think it’s not suppose to taste like that right? I’m guessing it really needs the anchovies for the broth.

    • shanice.chelsy.lam Hong Kong My profile page joined 7/12
      Posted July 5th, 2012 at 1:06 am | # |

      hey i just made ddeokbokki with chicken broth. and i think it tasted great. maybe its because you added too much sugar. you only need to add it if you think its way too salty. i used the chicken broth and it was amazing. so i dont think its the chicken broth thats the problem

      • Heyssel-M USA My profile page joined 6/12
        Posted July 5th, 2012 at 12:29 pm | # |

        maybe the type of hot pepper paste…. it just tasted like chili paste for candy like they use in mexico not for savory food. I have a feeling that’s the problem. What kind of hot pepper paste did you use?

  82. fitXmom Florida My profile page joined 5/12
    Posted June 1st, 2012 at 8:54 am | # |

    Maanchgi: I have noticed that some people put their rice cakes in water for about 1 hr. Is that needed when they are frozen to defrost or when they are not frozen, do they still need to be soaked in water for 1 hr? I see that you didn’t soak yours. So I am asking. Thank you. ☺

  83. Shanneene Australia My profile page joined 5/12
    Posted May 29th, 2012 at 6:28 am | # |

    Hi there. Today I made ddukbokkie using your recipe. It turned out fantastic! I am going to make this for my sister! Thank you for teaching us this amazing recipe! :)

  84. LindsB1986 Burlington, Ontario, Canada My profile page joined 5/12
    Posted May 14th, 2012 at 3:29 pm | # |

    HELP! I cannot get dried anchovies so I got anchovy paste. I have never cooked with anchovy paste before so I do not know how strong of a flavour it will have. Has anyone tried using anchovy paste in this recipe instead of making the anchovy stock? I was thinking of adding the paste in with the gochujang, the package says half a tsp for every anchovy fillet, so I think I will use 1 or 1 and a half tsp. Can anyone comment on this?

    • Maangchi New York City My profile page joined 8/08
      Posted May 16th, 2012 at 8:37 am | # |

      The reason I use dried anchovies is to make delicious stock, so you can replace it with a can of chicken or beef broth instead of anchovy paste.

      • LindsB1986 Burlington, Ontario, Canada My profile page joined 5/12
        Posted May 16th, 2012 at 3:43 pm | # |

        Thanks Maangchi! I ended up using 1 tsp of anchovy paste and it turned out really well! I will definitely try beef broth sometime, sounds delicious. Thanks for your help!

  85. shinhajung United States My profile page joined 11/11
    Posted May 7th, 2012 at 9:00 pm | # |

    Do you have a recipe for ramen ddubokkie together?!!

    • LindsB1986 Burlington, Ontario, Canada My profile page joined 5/12
      Posted May 14th, 2012 at 3:41 pm | # |

      I would just cook the ramen and mix it in with the ddukbokkie.

  86. gia vi hochiminh city My profile page joined 4/12
    Posted April 30th, 2012 at 2:16 pm | # |

    Hi! I asked for the name of this dish called ”ddukbokkie” or” tteokbokki. In Vietnam tteokbokki with you call it. So the exact name of it? Thank you !

    • Maangchi New York City My profile page joined 8/08
      Posted May 2nd, 2012 at 6:35 pm | # |

      You can use both because there is no way to romanize the exact sound. ddeokbokkie, tteokbokki, or ddukbokkie

  87. DeliteD So California My profile page joined 4/12
    Posted April 14th, 2012 at 10:27 pm | # |

    I have reading this for months and I finally made it tonight… At first I didn’t have enough hot sauce in it… But it was enough… I added some squid nuggets (made for hot pot) and it was perfect with the sweet spicy sauce… I am so happy to learn this dish :) yay

  88. ZenMistress California My profile page joined 4/12
    Posted April 6th, 2012 at 1:24 am | # |

    Hi Maangchi!! I love this recipe. It works, it’s simple, and it’s delicious! I love how a lot of your other readers have made this. It’s really really good. Thank you!

  89. chichinini_ph Philippines My profile page joined 4/12
    Posted April 1st, 2012 at 11:39 pm | # |

    can i use store-bought “ddukbokkie sauce”?

  90. Jadenjae UK My profile page joined 3/12
    Posted March 30th, 2012 at 9:22 am | # |

    Hi Maangchi :D,
    First of all: I loooove your videos! ^^
    Im trying to make ddukbokkie myself, so I bought the Red Hot Pepper Paste (fermented)/GOCHUJANG. I see some youtubers who make ddukbokkie without seasoning the Red Hot Pepper Paste/GOCHUJANG (without soysauce suger garlic etc) so now Im wondering should I season it or not? Does the Red Hot Pepper Paste/GOCHUJANG itself already has the seasoning?

  91. dhira singapore My profile page joined 3/12
    Posted March 23rd, 2012 at 9:06 am | # |

    Maangchi Annyeonghaseyo~
    I’m a muslim. i really wish to eat korean foods.
    I would like to know, if the rice cake and hot pepper paste are without pork content?
    Kamsahamida~

  92. Krista24 California My profile page joined 3/12
    Posted March 19th, 2012 at 2:05 am | # |

    I just made this dish tonight for my family and they loved it! My parents aren’t Korean and they’re pretty traditional but they ended up liking the dish so much that they even asked me to make more again already. The recipe was very easy to follow and I tried to be creative and added some spam in it too. I am so glad I found this site.. Can’t wait to try more of your recipes. Thank you so much!

  93. fhoenix philippines My profile page joined 2/12
    Posted March 12th, 2012 at 9:46 am | # |

    can i ask you something what are the ingredients for the milder ddukbokkie? thanks!

  94. JohnnyBoi1290 Stillwater, Oklahoma My profile page joined 3/12
    Posted March 6th, 2012 at 12:01 am | # |

    Hi Maangchi!! I tried this recipe the other day and it turned out wonderfully. The anchovy stock gives it such a richness that I love. And I love spicy food so I used a little bit more Gochujang lol. Definitely a new favorite of mine along with your Hoddeokk recipe ^_^ I can’t wait to buy one of your cook books and make more of your delicious goodies ^_^ Keep up the great work!

    • Maangchi New York City My profile page joined 8/08
      Posted March 6th, 2012 at 9:55 am | # |

      “The anchovy stock gives it such a richness that I love..” yes, you are right! I never make ddukbokkie without dried anchovies. : )

  95. nailtipflips Washington, DC My profile page joined 3/12
    Posted March 5th, 2012 at 9:51 am | # |

    Hi Maangchi! I am going to try this recipe tomorrow, and I wondered if you soak your rice cake before using it? I bought the oval shaped sliced rice cake and I have heard that you need to soak it overnight to soften it up. Do you recommend this?

  96. kpop_grin USA My profile page joined 3/12
    Posted March 2nd, 2012 at 2:43 pm | # |

    I was wondering how much 떡 you use in your recipe??

    • Maangchi New York City My profile page joined 8/08
      Posted March 3rd, 2012 at 9:47 pm | # |

      That’s a good question! When I filmed this video, I was not familiar with measuring ingredients. I used 2/3 of rice cake from the package. I should make another ddukbokkie video someday.

  97. lmhjgsfever Hungary My profile page joined 1/12
    Posted February 21st, 2012 at 7:11 am | # |

    hi Maangchi what can I use as a substitute for fish cake which I can’t seem to find anywhere and trust me I have been looking for over 6months

    • Maangchi New York City My profile page joined 8/08
      Posted February 22nd, 2012 at 9:12 am | # |

      You can skip it. You can add hard boiled eggs or mushrooms, too. I like simple style of ddukbokkie.

  98. fey indonesia My profile page joined 2/12
    Posted February 20th, 2012 at 8:54 am | # |

    how can i make rice cakes??want the recipe pleasee… i/m in indonesia still can’t get the products

    • anotherfun United Kingdom My profile page joined 2/12
      Posted February 29th, 2012 at 10:01 am | # |

      you can buy the Rice Cakes in Indonesia, at korean supermarket called Mugunghwa. if you are residing in Jakarta/ surabaya there are some branches there.

      • mikusukikeji Surabaya Indonesia My profile page joined 3/12
        Posted February 29th, 2012 at 7:58 pm | # |

        in surabaya thats not korean supermarket, it’s korean restaurant :(

    • Lotusgalz Indonesia My profile page joined 3/12
      Posted March 9th, 2012 at 9:24 am | # |

      @fey I usually make my own ”tteok rice cake whnevr i feel to make ddukbokkie, (cuz im living in a farm house. :\ far away frm da city TT^TT
      use glutinous rice flour add bit of salt and water.. just do da same method like u making KLEPON ^^ only da shape is different. *-* store da rice cake in freezer.. let em frozen. selamat mencoba! ^__^

  99. bubbledunno United Kingdom My profile page joined 1/12
    Posted January 17th, 2012 at 11:47 am | # |

    Can we use anchovy cube stock? Those instant ones that are sell in cube size.

  100. visualxhijabi USA My profile page joined 1/12
    Posted January 15th, 2012 at 9:49 pm | # |

    is it alright to use frozen, sliced duk?? i have some in my freezer that i’d like to use up~^^ thank you very much!

  101. hungryyum US My profile page joined 1/12
    Posted January 12th, 2012 at 4:28 pm | # |

    hey there :)

    i was wondering if you could use red hot pepper flakes instead of hot pepper paste?

    • Maangchi New York City My profile page joined 8/08
      Posted January 16th, 2012 at 12:42 am | # |

      Hot pepper paste is used for ddeokbokkie, but if it’s not available, give hot pepper flakes try. I would add a little bit of soy sauce.

  102. miamaid Malta My profile page joined 10/11
    Posted January 11th, 2012 at 3:45 pm | # |

    Hi maangchi. I love your recipes. I’ve been trying out most of your recipes if I can because I live in malta and we don’t find all the ingredients needed. I’m going to buy your book ( 3rd). Does the 3rd book include the recipes from the 1st and 2nd book?? Thank you so much.

  103. zrenee IL My profile page joined 10/11
    Posted January 9th, 2012 at 4:12 pm | # |

    why the recipe is different from the video? Should it be 2T paste or 4-6 T paste? Which direction should I follow? Thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted January 10th, 2012 at 5:47 am | # |

      4-6 tbs is right if you use measuring cups and spoons. In the video, I used 2 big spoonfuls of hot pepper paste which is amount of 6-7 tbs.

  104. cluvy Singapore My profile page joined 12/11
    Posted January 4th, 2012 at 4:16 am | # |

    Oh I never knew that anchovy stock make the rice cakes taste so yummy! I used some ham bits and diced carrots in. It’s really spicy though even when I’m a person who loves eating hot stuff. I would recommend for others to taste as they add tablespoon by tablespoon. Very very tasty! Thank you for this ^^

  105. Nilou Besançon, France My profile page joined 1/10
    Posted December 12th, 2011 at 9:58 am | # |

    Hi Maangchi,

    I’m French and I’m living near aix en Provence. I really love eating 떡볶이 but here, it’s very difficult to find tube shape rice cake. I only find sliced one and it’s impossible to find fresh rice cake. So I want to know if it’s possible to make my own fresh rice cake and if you have a recipe for rice cake.

    Thanks for all the delicious food you show.
    Anne-Claire.

  106. kathy le mexico My profile page joined 11/11
    Posted November 26th, 2011 at 3:40 pm | # |

    Hi Maangchi thanks for the recipe i love this food but since the time i move to here i cannot find any korean store so i cannot find the rice cake! do u have any idea to make the rice cake? i really love rice cake but so upset cause cannot find it here! hope see ur reply! thanks! and have a great day!

  107. Fitzy Tauranga, NZ My profile page joined 10/11
    Posted November 14th, 2011 at 8:48 pm | # |

    Love this…made it a few times with fish cake….thanks Maangchi

    • Maangchi New York City My profile page joined 8/08
      Posted November 18th, 2011 at 10:17 pm | # |

      Great! I usually don’t like to add fish cake in ddeokbokkie but these days I’m changing to like it because many of my readers love to make ddeokbokkie with fish cake. : )

  108. MiiMii Japan My profile page joined 10/11
    Posted October 26th, 2011 at 3:35 am | # |

    As always your recipes look delicious. I can’t wait to try them out. Thank you!

  109. yukejang California My profile page joined 10/11
    Posted October 16th, 2011 at 3:20 am | # |

    simple and tasty snack … also spicy, i have to take it easy with the hot pepper paste … thanks
    M!!!

    • Maangchi New York City My profile page joined 8/08
      Posted October 26th, 2011 at 12:24 pm | # |

      Yes, I made it a few days ago here in Wellington, New Zealand for those who came to the meetup. We all loved it (especially me) : )

  110. riricassiopeia Australia My profile page joined 9/11
    Posted September 18th, 2011 at 8:45 am | # |

    hey maangchi, what do you do with the anchovies once you’ve boiled them? do you just throw them away?

    • Maangchi New York City My profile page joined 8/08
      Posted October 26th, 2011 at 12:22 pm | # |

      Sometimes I eat them and sometimes I throw them away. : ) Children usually don’t like wet anchovies.

  111. DominiqueEchard North Carolina My profile page joined 5/09
    Posted September 13th, 2011 at 6:39 pm | # |

    Hi Maangchi, I just made my first ddukbokkie and wanted to tell everyone about it. I had some cabbage and soybean paste soup leftover and knew I needed to use it before it went bad. So I made a “Leftovers MacGuyver” version of it. I call myself the Leftovers MacGuyver because I can take little bits and pieces of things that need to be used and turn them into great dishes. This saves me a lot of money, teaches me a lot and gives me a thrill when it goes well.

    Since many recipes for ddukbokkie call for cabbage I thought this would be perfect. I removed the cabbage pieces from the leftover soup and measure out the liquid, adding just a little water to give me 2 1/2 Cups. I put this in my skillet over medium heat. Then I added 2 Tbs hot pepper paste, 2 cloves minced garlic and 2 Tbs of mulyeot. The broth from the soup already had fish sauce (what I used instead of making anchovy broth), soy sauce and green chilies so I didn’t want any more salt or spice. Cooked this for 5 minutes, added 2 cups of sliced rice cake (what I had on hand), 4 sliced baby carrots, half a sliced onion. Cooked Until the rice cakes were soft. Then I had about 1 cup leftover sliced asian chives (from making pancakes the other night) and cooked until they were wilted. Finally I added the cabbage from the soup just to warm through. I topped all with 1 sliced scallion and black sesame seeds (all I had.) This turned out perfectly! This street food is the perfect one-dish meal! Sure is spicy for me but I can’t stop eating it! This was great with a cold cucumber salad – non-spicy, just with salt, pepper, a little sugar and apple cider vinegar. Helps cool the burn and gives some crunch.

  112. AisaCatshu Indonesia My profile page joined 9/11
    Posted September 10th, 2011 at 3:12 am | # |

    i really love korean foods. but can you explain me something? is the hot pepper paste contains pork? because if it contains fork, that means i cant eat this.. TT_TT

    which one of korean food that contains pork? kamsahamnida.. ^^

    • StageDreamer2590 My profile page joined 3/11
      Posted September 16th, 2011 at 3:05 pm | # |

      Gochujang (hot pepper paste) doesn’t have pork in it. It’s just a paste made from the flesh of a specific pepper then fermented.

  113. KeySHINee Singapore My profile page joined 8/11
    Posted August 9th, 2011 at 6:45 am | # |

    AnnYeongHaseo.
    I would like to use fried beef lungs, instead of beef strips. Is that okay. If it is possible how do i cook it?

  114. Ella Australia My profile page joined 7/11
    Posted July 23rd, 2011 at 5:58 am | # |

    Instead of sugar, I prefer using honey. It’s less fattening and the flavour is more unique :)

    Also, I’m a student and I don’t have time to prepare the anchovies. So I use Japanese “hon-dashi”. It tastes just as good!!

  115. mrTiggs Toronto My profile page joined 7/11
    Posted July 17th, 2011 at 4:57 pm | # |

    I made this, and it was FANTASTIC… now what to make next

  116. RikaSu86 USA My profile page joined 7/11
    Posted July 12th, 2011 at 12:27 pm | # |

    Hii! I was wondering if red pepper paste is the same as the hot pepper paste in this recipe? Thank you

  117. tubbybry philippines My profile page joined 7/11
    Posted July 10th, 2011 at 8:30 am | # |

    hi! im just newbie hir! just wanted to ask you something! coz i want to make ddokbokki or toppoki! but i cant find any hot pepper paste here in our place! so can you help me! is their any alternative or substitute for hot pepper paste! tnx!!!!

    • StageDreamer2590 My profile page joined 3/11
      Posted September 16th, 2011 at 3:12 pm | # |

      There’s really nothing like it. It’s traditionally a mixture of ground chilies, ferment soy bean paste (depends on brand), glutenous rice flour, salt, and a sweetener (depends on brand) that’s been fermented for some time.

      You could try soaking dried chili and creating a paste from those then adding the soy bean paste, salt (via fish sauce or soy sauce) and sugar or honey to your taste, but it wouldn’t be the same.

  118. kyuraemin11 Quezon City My profile page joined 6/11
    Posted July 1st, 2011 at 9:42 pm | # |

    i would like to ask.. is it ok if in the mild ddukbokkie i could add up a little bit of the hot pepper paste? i want to cook this for my upcoming birthday.. need help..

    • Maangchi New York City My profile page joined 8/08
      Posted July 2nd, 2011 at 7:35 am | # |

      Happy birthday in advance! Yes, check out the mild ddukbokkie in the recipe. Or use less hot pepper paste according to your taste.

  119. miniejungle Australia My profile page joined 9/10
    Posted June 19th, 2011 at 7:37 am | # |

    hi Maangchi

    thanks for the recipe, I made ddukbokkie today and only put in 4 tbs of hot pepper paste but it was sooooo hot!!!!!! very tasty but extremely hot. What can i do to reduce the heat in the ddukbokkie?

    • StageDreamer2590 My profile page joined 3/11
      Posted September 16th, 2011 at 3:13 pm | # |

      Less paste and/or add sugar or honey. Gochujang has different levels of heat. You can buy less spicy paste.

  120. Langit Mendung Malaysia My profile page joined 5/11
    Posted May 31st, 2011 at 12:08 pm | # |

    hi^^
    i really want to try this dish..but still confuse…
    i want to know which one hot pepper paste you can recommended to me??
    i want spicy and delicious^^ can you help me to find the clean without animal ingredient in there??

  121. poohella My profile page joined 4/11
    Posted April 26th, 2011 at 7:09 pm | # |

    Is there any difference between fresher rice cakes (sold in the style you use in the video), and the kind that is sold at the store in air-tight packages? Do the air-tight packaged ones need to be soaked?

    • Maangchi New York City My profile page joined 8/08
      Posted April 27th, 2011 at 9:18 am | # |

      ” Do the air-tight packaged ones need to be soaked?” yes, soak it in cold water before cooking. Cheers!

  122. Ann Ng Brooklyn, NY My profile page joined 3/11
    Posted April 22nd, 2011 at 5:01 pm | # |

    I made this recipe for b’fast this morning , my family very like it. Thanks for sharing.

  123. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted April 10th, 2011 at 4:44 pm | # |

    I made this for dinner last night – it was so delicious and very filling! The recipe works perfectly. It was spicy but not too spicy (I didn’t add hot pepper flakes – just the paste) and sweet and chewy; a perfect mix of flavors and textures. I will definitely make this again.

  124. purblu356 United State My profile page joined 4/11
    Posted April 10th, 2011 at 12:52 am | # |

    thanks you~~~~~
    but i wonder if there any way that i can make it little sweeter and less spicy?

  125. xix0n My profile page joined 4/11
    Posted April 8th, 2011 at 5:02 pm | # |

    thanks a lot i like

  126. becks11 OHIO My profile page joined 6/09
    Posted February 26th, 2011 at 7:31 pm | # |

    Hi maangchi, i bought all the ingrediants for this recipe but the rice cake i bought are the sliced ones not the long ones,will that work as well?

  127. twelvemins Singapore My profile page joined 1/11
    Posted February 2nd, 2011 at 4:18 am | # |

    I have just made 떡볶이 for my Lunar New Year Eve dinner with a twist from your recipe. It was a last minute idea so I used whatever I have.
    Taking your advice to add the little fishes into the water..I used home-made anchovies powder instead becos that’s what I have. ( thanks for this tip. 덕분에 great stock! )
    I wanted this dish to be a more wholesome one therefore I also added onion, leek, carrots and mushroom.
    I only have those 고추장 in a tub, so I used that with pepper flakes instead..
    It turned out pretty decent I must say… though I think if I use the proper hot pepper paste, it will be much better.
    I had lived in Seoul for a period of 9 months and had tasted many versions of 떡볶이. Finally, I have made my own version! haha..
    By the way, this is my first post though I have been checking out your recipes for a while already! U are a life-saver to my Korean food craving! Thanks so much..

  128. xanderislovedd My profile page joined 1/11
    Posted January 28th, 2011 at 3:18 am | # |

    hi.Is it okay if we use ChoGochujang ??

  129. TiFFiiE0730 U.S. My profile page joined 1/11
    Posted January 22nd, 2011 at 10:30 pm | # |

    i couldnt find any of the fresh korean rice cake so i bought a dry white rice cake, will it come out the same?
    http://www.ctfood.se/u_img/2387_white_rice_cake_slice_400g_dayat.jpg
    that is what it looks like

  130. jump17 My profile page joined 1/11
    Posted January 22nd, 2011 at 5:06 pm | # |

    i was wondering if you can use the sauce for other foods, if so like what?

    • jderosa My profile page joined 2/11
      Posted February 25th, 2011 at 8:35 pm | # |

      I used to go to a place in Boston where they served the rice cakes with noodles and hard boiled egg. It was phenomenal!

  131. iekan78 malaysia My profile page joined 1/11
    Posted January 22nd, 2011 at 7:58 am | # |

    hi maangchi,

    thanks to ur recipe….i make my ddukbokkie today!!
    click here to see my ddukbokkie , http://www.facebook.com/photo.php?fbid=10150093158285419&set=a.384973755418.162580.649645418&pid=6179986&id=649645418

  132. shedorvin KY My profile page joined 10/09
    Posted January 15th, 2011 at 12:28 pm | # |

    I love duk bok gi with fish cake and sometimes hard-boiled eggs.

  133. ppsl_xx My profile page joined 1/11
    Posted January 15th, 2011 at 1:02 am | # |

    heyyy i read your recipe its giving me cravings but i’d like to know is the mild tasting dukkboki basically the same tasting as the hot one? cuase i love the taste of the hot one but i just dont like spicy

  134. starmuffin My profile page joined 1/11
    Posted January 12th, 2011 at 1:19 pm | # |

    oh dear!! i bought hot pepper powder instead of hot pepper paste!!
    is there a way i can make the paste with the powder, or can i simply add powder or flakes to this recipe??

  135. HannahT My profile page joined 1/11
    Posted January 1st, 2011 at 10:40 pm | # |

    Hi Maangchi! I am a vegetarian and I am wondering if there is a good vegetarian replacement for dried anchovies? Thanks!!

  136. SeulMiRae Missouri My profile page joined 12/10
    Posted December 18th, 2010 at 6:28 pm | # |

    Are the anchovies absolutely needed? As in can you taste them in the final dish? I have never tasted anchovies and I am skeptical about them, haha. I really want to make this dish though, I am going to take a trip to the Kroean food market soon to gather ingredients, I can’t wait.

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2010 at 7:25 pm | # |

      For me, dried anchovies are very important ingredient when I make spicy rice cake. Dried anchovies make it very tasty.

  137. mase kul My profile page joined 12/10
    Posted December 16th, 2010 at 2:28 pm | # |

    Hi Maangchi

    I’m planning to cook ddeokbokki soon. What is the difference bet the two gochujang – is the packaging similar tubs?

    I noticed in the Korean dramas, the ddeokbokki consist of dduk and spicy sauce but looks delicious anyway. I would like to add some carrots, oyster mushroom and fish cakes.

    Your comments appreciated. Thnx.

  138. Magtaro My profile page joined 12/10
    Posted December 6th, 2010 at 3:36 pm | # |

    I just made this and it is delicious and absurdly easy. Thank you Maangchi!

  139. siti.munirah.bms Singapore My profile page joined 4/10
    Posted December 2nd, 2010 at 7:40 am | # |

    The k-mart and supermarket near my place do not have the sausage shaped rice cakes. Thy have the sliced ones in stock. can I use those instead?

  140. gensy My profile page joined 11/10
    Posted November 14th, 2010 at 4:22 am | # |

    Hi Mangchii i wanna make ddukbokkie within this week and have bought all the ingredients for it :DD
    cos the hot pepper paste is very hot, i was thinking of making it with the mild recipe, but i still want some hot taste

    can i put some hot pepper paste to the mild recipe? if yes, when is it?

    thank you xD

    • Maangchi New York City My profile page joined 8/08
      Posted November 14th, 2010 at 9:19 am | # |

      You can add hot pepper paste anytime but if I were you, I would add it right after adding water.

  141. Bubba My profile page joined 11/10
    Posted November 12th, 2010 at 1:09 pm | # |

    I made this dish last night and the rice cakes were very chewy. Should I have cooked them longer or is that how they are supposed to be? BTW, I love this site and look forward to trying many other recipes. I even bought a grill for the table and some hot pots as well. Thanks, Bubba.

    • Maangchi New York City My profile page joined 8/08
      Posted November 12th, 2010 at 10:02 pm | # |

      Oh! Bubba!
      Wow you are ready to cook Korean style grilled meat! : ) “I even bought a grill for the table and some hot pots as well”

      Your rice cake turned out too chewy? Then cook longer over low heat until it gets softer. You can add more water if the water evaporates.

  142. akwarder Philadelphia, PA My profile page joined 11/10
    Posted November 4th, 2010 at 2:43 pm | # |

    Thanks! This recipe looks great, I can’t wait to make it. Unfortunately, I bought a bag of small anchovies instead of large ones. If I’m using small anchovies instead, how many do you think I should use?

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2010 at 5:40 pm | # |

      No problem! Make anchovy stock first by boiling some dried anchovies with water. You don’t have to remove the heads and guts because it will be almost impossible to take them out from the tiny creatures! Then use it for your ddubokkie.

  143. twygee My profile page joined 11/10
    Posted November 2nd, 2010 at 11:39 am | # |

    Thank you so much maangchi for this! I LOVE ddeokbokki! The only problem I have is that my ddeokbokki sauce won’t thicken. How long do you have to stir it until it becomes thick? Could it be because I’m not adding enough rice cakes when I only want to make a small portion? Perhaps the starch isn’t helping to thicken the sauce?

    • Maangchi New York City My profile page joined 8/08
      Posted November 2nd, 2010 at 12:17 pm | # |

      “Could it be because I’m not adding enough rice cakes when I only want to make a small portion?” maybe! Less rice cake will need less sauce. While you stir it, starch from the rice cake will be incorporated with the sauce so the sauce will thicken sooner or later.

  144. SameerKhan Providence, RI My profile page joined 10/10
    Posted October 29th, 2010 at 11:07 am | # |

    Hi Maangchi! I’ve been making ddukbokkie for the past year thanks to your video. Over time, I’ve started to change the recipe a little bit to add more vegetables, but the taste is still basically the same as the recipe I first got from you! Thanks so much! I’m going to email you some photos of how I make it now.

  145. sjkyusaranghae malaysia My profile page joined 10/10
    Posted October 24th, 2010 at 7:56 am | # |

    i don’t like vegetable…so..if i didn’t put the green onion, will it effect the taste…??

  146. eyw8888 Bayside, New York My profile page joined 4/10
    Posted October 12th, 2010 at 12:21 pm | # |

    Hi Maangchi, let me start of by saying, YOU ARE THE BEST. I love your cooking. Your recipes are so clear and detailed and your videos are so entertaining to watch.

    I am in bayside, NY & we have restaurantt here that sells ddukbokkie with CHEESE ( provolone I think). Now i have your recipe, so i can make it for myself!! Thank you Maangchi!

  147. hellokitty08 My profile page joined 5/10
    Posted October 6th, 2010 at 12:49 am | # |

    Hi. My husband doesn’t like spicy food. What can I use besides hot pepper paste? Will it taste good if I use soy bean paste instead?

    • Maangchi New York City My profile page joined 8/08
      Posted October 7th, 2010 at 11:18 am | # |

      I would use soy sauce instead of soybean paste. Check the mild version recipe,
      How to make mild taste ddukbokkie:

      1 package of rice cake

      Saute 200 grams of beef strips with 2 tbs soy sauce, 1 tbs sugar, 2 cloves minced garlic, and 3 tbs of sliced onion.
      Add 3-4 sliced white mushrooms and 2 chopped green onions to “1″ and stir it.
      Add 1cup of water and put rice cake in it and keep folding until rice cake is soft
      Serve it on a plate and eat it when it is warm

  148. May My profile page joined 10/10
    Posted October 2nd, 2010 at 7:37 am | # |

    I was looking for spicy rice cake recipe as i am craving for it and i found your web. Its easy to make but i have one problem. I cant find dries anchovies so i bought anchovies powder. My spicy rice cake is way too salty and the rice cake doesn’t seems to absorb the stock. I dont know where go wrong! :(

  149. paulina Singapore My profile page joined 9/10
    Posted September 30th, 2010 at 10:51 am | # |

    Can I keep this in the fridge and heat it up the next day? I’m thinking of bringing to work to share with my colleagues.

    • Maangchi New York City My profile page joined 8/08
      Posted September 30th, 2010 at 11:02 am | # |

      You can do that but it won’t be as tasty as freshly made ddubokkie. I never like to eat leftover ddukbokkie. Making ddukbokkie doesn’t take so long. I recommend making this right before serving. You can take all ingredients and cook at your work if it’s possible.

  150. Respilosa My profile page joined 9/10
    Posted September 28th, 2010 at 8:37 pm | # |

    I found your website while browsing for new recipes and it made me very excited about trying to cook a Korean dish. Your recipes and instructions are very clear and easy to follow, so I’m sure it’ll work! What I really want to start with is Ddukbokki, but I’m having a hard time finding the rice cakes. Would you please let me know if this is the correct item: 초립동 떡볶이 떡 ? …I can’t read Korean :-( Still, I can tell that 3 of the characters are the same as the ones you used in the title, but I don’t know what the rest says. Please help me! Thank you so much…

  151. Cookiehobo Canada My profile page joined 9/10
    Posted September 12th, 2010 at 10:09 pm | # |

    Hello! I bought all the ingredients for this recipe today, but found out I accidently bought vinegar gochujang instead of the regular one. Could I use vinegar gochujang for this recipe instead? If not, are there other recipes I could use the sauce for?

    • Maangchi New York City My profile page joined 8/08
      Posted September 12th, 2010 at 11:43 pm | # |

      I’m afraid to say that you should get hot pepper paste to make delicious ddeokbokki. The vinegar gochujang is called “cho gochujang” in Korean. Check out my hoedupbap recipe. http://www.maangchi.com/recipe/hwedupbap
      You could use it for the sauce for the recipe. And also you could use as dipping sauce like tabasco.

      • aroaro My profile page joined 9/10
        Posted September 20th, 2010 at 2:17 pm | # |

        Maangchi! Thank you VERY VERY MUCH for your lovely cooking site! You make me really happy. My sweetheart is Korean American, and though she loves to eat delicious Korean food she does not cook so much because she lives in a university dormitory.

        Now I can make the food she loves, and invite her for a happy dinner. I LOVE YOU MAANGCHI! You are a good teacher.

        You will definitely make two people very happy indeed – I can also make kimchi for Minjoo to take back to her dorm.

        kam sa ham ni da =)

  152. jeanster Singapore My profile page joined 8/10
    Posted September 12th, 2010 at 2:38 am | # |

    What can I add to make it more spicy?

  153. alisonh0 Toronto, Canada My profile page joined 8/10
    Posted September 8th, 2010 at 1:15 pm | # |

    To make rabokki, do I make the sauce the same way and just add ramyun in?

    • Maangchi New York City My profile page joined 8/08
      Posted September 12th, 2010 at 8:14 pm | # |

      Yes, you do. If you want to add uncooked ramen to the sauce, I think you will have to add more water because dried ramen will need water to be cooked.

  154. mels Singapore My profile page joined 8/10
    Posted August 27th, 2010 at 8:01 am | # |

    Thanks for this!

    I think this is by far my favourite Korean dish (I have very limited experience in Korea culinary!). I will make sure to try this soon when I move back to dorm, since it seems relatively simple and should taste so good :)

    • Maangchi New York City My profile page joined 8/08
      Posted September 12th, 2010 at 8:16 pm | # |

      yes, don’t forget to make dried anchovy stock to make this more delicious. Actually if I run out of dried anchovies, I wait until I get them to make ddeokbokkie.

  155. kyo USA My profile page joined 8/10
    Posted August 23rd, 2010 at 6:30 pm | # |

    my ddukbokkie sauce didn’t thicken out and i used 4cups of water. Do you think you know what went wrong?

  156. Nuri Spain My profile page joined 8/10
    Posted August 18th, 2010 at 6:36 am | # |

    hello!!
    i tried this with my friend and it worked! but i think i added to much water hehe i’ll practise hard!
    thanks for the recipe! ^^

  157. JamianDae Las Vegas, NV My profile page joined 8/10
    Posted August 18th, 2010 at 12:45 am | # |

    Hi Maangchi,

    The first time I tried this was on the streets of Songtan outside the Air Force Base in Korea the summer of 2008. After my first exposure to this meal I was hooked. I visited the same street vendor for most of my street food desires to include “Chicken on a Stick”, Fried Shrimp & Ddukbokkie. When I first arrived in Las Vegas, I visited a Korean market and was excited to find instant ddukbokkie in the freezers. I purchased a few packs and have to admit, it did taste decent. Then I wanted to try my hand at making my own ddukbokkie and it was your video that I used to help me. I enjoy this meal regularly and was able to convince my room mate to try it. He is constantly asking when the next ddukbokkie night will be. Thank you for the recipe and I look forward to trying other dishes that I was able to enjoy while in Korea!

    With regards,
    Joey

    • Maangchi New York City My profile page joined 8/08
      Posted August 18th, 2010 at 9:47 am | # |

      Joey, wow, you are a big fan of this dish! “He is constantly asking when the next ddukbokkie night will be.” haha, cute!

  158. m.tchea melbourne My profile page joined 8/10
    Posted August 13th, 2010 at 8:53 pm | # |

    Hi,
    I think you’re great! love the recipes – they always work!
    is it possible to make the rice cake from scratch? like actually make ddukbokkie from glut flour?

    thanks!
    Michelle

  159. vickytoria My profile page joined 8/10
    Posted August 13th, 2010 at 6:37 pm | # |

    hii maangchi! i’ve been wanting to try or make ddukbokkie for a very long time so i’m going to try tonight. i’ve never tasted it before and never made it before, so i’m hoping it’ll come out right just like your video. so my question is do i have to put anchovies? because i’m not a big fan of fish. and will it taste okay if i dont put anchovies. and whats the difference between the rice cake your using and the round ones?

    • Maangchi New York City My profile page joined 8/08
      Posted August 13th, 2010 at 7:37 pm | # |

      Good luck with making delicious ddukbokkie. Yes, I wouldn’t make ddukboki If I run out of dried anchovies.

  160. Kyle Singapore My profile page joined 8/10
    Posted August 11th, 2010 at 7:32 am | # |

    Hi, this is my first time cooking ddukbokkie but it didn’t turned out as good as expected :( It seems like something’s wrong with the rice cake. The rice cake doesn’t absorb the taste inside so it’s sort of like bland when you bite into it! I used dried anchovies stock and I kept stirring till the sauce is thick and the rice cake is shiny. Any idea what went wrong and what should I do instead? Thanks!!

    • Maangchi New York City My profile page joined 8/08
      Posted August 11th, 2010 at 11:16 am | # |

      “the sauce is thick and the rice cake is shiny” I don’t know! It sounds like you made it right way. Use more stock and hot pepper paste?

  161. kyo USA My profile page joined 8/10
    Posted August 8th, 2010 at 4:25 pm | # |

    how many servings are the ddukbokkie?

  162. weiznit Kentucky My profile page joined 7/10
    Posted July 30th, 2010 at 1:17 pm | # |

    what is this music, I love it and I want to download some.

  163. msiya manila My profile page joined 7/10
    Posted July 30th, 2010 at 3:51 am | # |

    Hi maangchi :) I came across your site because I was on a hunt for a dukbokki recipe (always made me curious as to what was that I keep seeing on kdramas ) I am so thankful I discovered you! Your site has so many good finds (recipes and store locators and ingredients ) I am now a fan! :))

  164. 9pm_superlove My profile page joined 7/10
    Posted July 22nd, 2010 at 7:44 am | # |

    is ddukbokkie supposed to taste really sweet and really thick> i never tasted it before and i made once using another recipe and it did not taste as delicious as i expected it to be. i used the oval ones because in indonesia i can’t find the tube one.

    • Michael Lim My profile page joined 7/10
      Posted July 25th, 2010 at 6:36 am | # |

      lol true maangchi, i’m bboy lumut anyway.. u should save money and open korean restaurant or sth in indonesia, not much kor food there, yet so many ppl in Indo interested in kor food n culture.. i’m lucky so mny kor around my living place currently.. ^^

  165. helg0094 Minneapolis/St. Paul MN My profile page joined 6/10
    Posted June 21st, 2010 at 2:40 pm | # |

    I read most of the comments and maybe I just missed the answer to my question so here it is. How can I reheat ddukbokkie. I know it will taste better when freshly made but its just me so when I cook some of the recipes its too much for one meal. Thanks love the site and all of the food I’ve made so far!!!

    • Maangchi New York City My profile page joined 8/08
      Posted June 21st, 2010 at 9:13 pm | # |

      I never like to eat leftover ddukbokkie. I try to make the right amount each time. If someone wants to torture me, he or she will make me eat leftover ddukbokkie. : )

      But if you want, put the leftover ddukbokkie into a pan and reheat it over the stove top. Stir it with a wooden spoon. You may want to add a little water because the cold ddukbokkie might be too thick to stir.

  166. andrea kim oahu, hawaii My profile page I'm a fan! joined 6/10
    Posted June 11th, 2010 at 6:29 am | # |

    oh no, maangchi! help! i put way too much gochujang and it’s almost too spicy to enjoy. is there anything i can do to fix it? i was thinking maybe i can try to get rid of some of the sauce and add water and then add a thickener like arrowroot powder if it’s too watery. what do you think?

    • Maangchi New York City My profile page joined 8/08
      Posted June 11th, 2010 at 1:22 pm | # |

      “i can try to get rid of some of the sauce and add water” that’s it!
      : ) You can add more dried anchovies and take them out after it’s done You don’t need to use anything else to make it thicken.

  167. kalay07 My profile page joined 6/10
    Posted June 8th, 2010 at 8:14 am | # |

    Hi I really love Korean food and I often crave for it.. I want to try cooking ddok buk ki because that is very tasty. can i cook that without dried anchovies? Are there any replacement for that?

    • andrea kim oahu, hawaii My profile page I'm a fan! joined 6/10
      Posted June 11th, 2010 at 6:26 am | # |

      there’s lots of ideas if you read the comments below.

    • leann USA My profile page joined 6/10
      Posted June 21st, 2010 at 7:46 pm | # |

      I make dukbukki all the time without any meat, I think it tastes better with though. But I never make it with anchovies, I just don’t think they go well in this dish. I usually use whatever I have available, from fish cake to strips of beef, even spam is alright. Just be sure to cut it into strips and nothing too fatty.

  168. andrea kim oahu, hawaii My profile page I'm a fan! joined 6/10
    Posted June 7th, 2010 at 9:33 pm | # |

    this is my absolute favorite korean street food! now i can make it at home! yay!

  169. Eunjin Yongin, Gyeonggi, KOREA My profile page joined 5/10
    Posted May 30th, 2010 at 2:43 am | # |

    maangchi!!
    I like this recipe~
    I live in korea!
    im korea middle school student.
    my english teacher gave us a homework to your recipe(investigation)
    It so difficult because Im not good at english ㅠㅠ

  170. shethatisnau Las Vegas, NV My profile page joined 5/10
    Posted May 19th, 2010 at 7:48 pm | # |

    This was one of the first recipes I tried, though I used the ovallettes instead of the big cylindrical cakes. Does the change make a huge difference in the overall texture? It was yummy but I’m curious to know if I should try making it again with the different shaped cakes for a better texture. Also, are there any other good uses for the little oval rice cakes that you could recommend? I would appreciate it :} thanks for sharing this recipe Maangchi!

  171. Tasman Marana, AZ My profile page joined 5/10
    Posted May 15th, 2010 at 5:03 pm | # |

    One of my favorites and it’s so easy to make. BTW, I like to pan fry left over Kimbap from the day before and dip in ddukbokkie sauce. It’s delicious.

  172. RJXiao Niagara Falls My profile page joined 4/10
    Posted April 30th, 2010 at 4:50 am | # |

    how am i able to keep the rice cake longer.. every time i buy it theirs like mold or w.e the next day? am i suppose to freeze it or sumtine

    • leann USA My profile page joined 6/10
      Posted June 21st, 2010 at 7:57 pm | # |

      It does go bad fast, freezing is the best option. But it still doesn’t last as long as you’d expect, I get a couple of weeks once the seal has been broken. That’s if you buy the kind that is vacuum sealed at the factory. I don’t know about the fresh stuff you can buy wrapped on styrofoam, that stuff never lasts more than a couple days in my house. But I imagine if you bag and freeze it you can get a couple weeks as well.

    • Maangchi New York City My profile page joined 8/08
      Posted June 21st, 2010 at 9:15 pm | # |

      “freezing is the best option” yes, freeze it.

  173. KKVL Belfast, My profile page joined 4/10
    Posted April 23rd, 2010 at 10:49 am | # |

    hie maangchi! i tried out the recipe and i love it =D .. though sauce didn’t turn as sticky as your video..it did turn thick but just not as thick as yours .. wonder if it’s cos i used too few rice cakes? oh and also i’d like to ask if it will be any difference if i use rice cakes from china and rice cakes from korea? i added hard boiled eggs with my ddeokbokki ..cos i love eggs XD

    thanks loads for the recipe maangchi =)

    • Maangchi New York City My profile page joined 8/08
      Posted April 23rd, 2010 at 6:04 pm | # |

      “sauce didn’t turn as sticky as your video..it did turn thick but just not as thick as yours” no problem. Cook longer, then your ddukbokkie will get more sticky.

    • dray leeds, UK My profile page joined 4/10
      Posted April 24th, 2010 at 10:29 pm | # |

      LOL Kelly LOL. i think i saw the china rice cakes that you’re talking about.

      • KKVL Belfast, My profile page joined 4/10
        Posted April 27th, 2010 at 3:14 pm | # |

        haha XD i’ll be going to the asian supermarket again tomorro to get materials for samgak kimbap..i’m contemplating on getting a pack of the korean frozen cut rice cakes to try again XD ..unless there are rod ones which i overlooked ..

  174. KKVL Belfast, My profile page joined 4/10
    Posted April 22nd, 2010 at 4:16 pm | # |

    hie maangchi!!

    i love your recipes! they are just so easy to follow! i’ve looked up recipes frm others sources but they just don’t “follow through” as comfortably as yours ^^ ..

    i’ll be trying this recipe out this weekend..and i love eggs so i might take a tip from one of your comment replies and add acouple =D

    thank you for all your wonderful recipes =)

  175. Duong georgia My profile page joined 4/10
    Posted April 9th, 2010 at 9:19 pm | # |

    HI MAANGCHI !!! You are soo great! I used to eat Korean food at my friends house alot but we both moved away from our home town :(

    I’m very glade to have found your website! Thankyou so much!

    I’m going to make my Dad a big Korean dinner when he comes to visit me in a few days. I’m going to make him ddukbokkie, korean seafood pancake, and bulgoki, and i might make a few more dishes if you have any suggestions. I don’t mind having left overs ^^

    THANKYOU MAANGCHI!!!

  176. yummytummy Cheyenne, Wyoming My profile page joined 4/10
    Posted April 4th, 2010 at 7:46 pm | # |

    Maangchi, Can I use the rice ovelettes instead of the rice rods? The ovelettes look like flat slanted discs.

  177. Nokwoo My profile page joined 4/10
    Posted April 4th, 2010 at 7:46 pm | # |

    hi Maangchi,

    i love ya site! i get to learn so much about korean food from here! thank you so much for posting all the videos and detailed recipes! i’m gonna try all of them!! :D

    i have a question for you though, are the anchovies you used in ya recipes the ones we find on top of certain pizza and salads? are they very salty? or are they just dried small fish?? thanks!

  178. sweChan My profile page joined 3/10
    Posted March 28th, 2010 at 11:11 pm | # |

    Ahnyoung Haseyo~

    I have a question about the stock…I bought a dashi pack with dried bonito. Can I still use that for this recipe, or would it affect the taste? Would I have to change the amount of stock used?

    Kamsahabnida~

  179. christmg U.S My profile page joined 3/10
    Posted March 26th, 2010 at 2:59 pm | # |

    I omitted anchovies,boy..it was a mistake. The food doesn’t taste the same at all. It tasted like spicy watery soup. Is there a particular brand of rice cake you like?

    • Maangchi New York City My profile page joined 8/08
      Posted March 27th, 2010 at 10:18 am | # |

      yeah, dried anchovies are important in ddukbokkie. The stock made with dried anchovies makes your ddukbokkie delicious.

      If you don’t use dried anchovy stock, use chicken broth instead.

  180. AliciaMarieLivs Columbus, OH My profile page joined 2/10
    Posted March 24th, 2010 at 9:50 pm | # |

    I just made this for dinner!! Yummy!!! Though think I made it super super hot lol. I’m drinking so much milk with this!

  181. Poshi My profile page joined 3/10
    Posted March 17th, 2010 at 6:14 am | # |

    Hi Maangchi unnie:)
    I only find dry rice cake.So I don’t know how to cook with dry rice cake.May I know how to cook with dry rice cake?^^I really want to try ddukbokkie cos it looks so yummy.Please reply.
    Thank you for reading.^^Bye….

    • Maangchi New York City My profile page joined 8/08
      Posted March 17th, 2010 at 7:37 am | # |

      Soak it in cold water until it gets soft and cook. Good luck with making delicious ddukbokkie.

  182. sillyxsweets My profile page joined 3/10
    Posted March 5th, 2010 at 3:14 pm | # |

    Hey Maangchi!
    My friend and I made 떡볶이 for our korean class and we used your recipe. It was my first time eating 떡볶이 so I don’t know if it came out tasting right, but it tasted good to us, and our class loved it! Thanks for the recipe!
    Here’s the video of us making it:
    http://www.youtube.com/watch?v=TpYWl7cESXk

  183. Hyun Ae My profile page joined 2/10
    Posted February 19th, 2010 at 11:31 pm | # |

    Hi Maangchi!

    I think the store ran out of tube-shaped rice cakes, so I bought the round ones instead! Should I still stick to the recipe, or tweak it a little?

    Hope you reply soon! :))

    • Maangchi New York City My profile page joined 8/08
      Posted February 20th, 2010 at 12:59 pm | # |

      yes, stick to the recipe and let me know the result. My fingers are crossed! ; )

    • Pure_Hapa Redondo Beach, California My profile page I'm a fan! joined 8/09
      Posted February 22nd, 2010 at 7:27 pm | # |

      I made ddokbokkie using the round shapes before. It turns out the same. (Actually I think I like it better because those are bite-size). As long as you use Maangchi’s delicious recipe!

  184. ksaebin Singapore My profile page joined 2/10
    Posted February 18th, 2010 at 6:21 am | # |

    Hi maangchi, can you tell me what i’m doing wrong? I made this dish but the rice cake sauce doesn’t seem to turn thick or starchy even after a long time of cooking. instead, it remained watery :/

    I’m not sure what kind of rice cake i used, but the brand is: 꼬마.
    It’s not exactly frozen but the rice cake is hard.

    I boiled the rice cake first then threw away the water. Could it be because the starch in the rice cake is in the water I discarded?

    I’m not too familiar with this way of making 떡볶이 because I usually add only a little bit of water, and i don’t add anchovy stock. I did, though, this time.

    Please do reply, thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted February 19th, 2010 at 7:46 pm | # |

      “the rice cake sauce doesn’t seem to turn thick or starchy even after a long time of cooking. instead, it remained watery”
      Strange! I hope it is not made with rubber! : )
      I think you got wrong rice cake. I don’t know the answer though.
      “I boiled the rice cake first then threw away the water. Could it be because the starch in the rice cake is in the water I discarded?”
      Maybe it could be the reason.
      Don’t give up making delicious ddukbokkie. Try it out again later and let me know the result!

    • Pure_Hapa Redondo Beach, California My profile page I'm a fan! joined 8/09
      Posted February 22nd, 2010 at 7:24 pm | # |

      Yes, I believe the reason was the pre-boiling. Like you said, you threw away the starch. Instead of pre-boiling, just soak the rice cake pieces in cold water for 10 minutes or so. They don’t have to be soft, just pliable (not stiff).

  185. schizee14 My profile page joined 2/10
    Posted February 5th, 2010 at 9:27 am | # |

    Hi, I made bibimbap and it was so nice! I am going to make this soon, just need to get anchovies. Here in Singapore, we have smaller anchovies-look-alike fish called ikan billis. Can we use that instead? And I think you are really great! i would like to get your book. Is it available in Singapore? Buying from amazon costs me alot for shipping. Is there another way to get your book?

    • Maangchi New York City My profile page joined 8/08
      Posted February 5th, 2010 at 5:10 pm | # |

      hi, thank you for your interest in purchasing my cook book, but you can get it only through amazon.com. Or you can download it for free!

      Yes, small dried anchovies will be ok to use. What else can you do? : )

      • schizee14 My profile page joined 2/10
        Posted February 7th, 2010 at 7:49 pm | # |

        I made it yesterday! used lots of small little anchovies, also known as Ikan Billis in Singapore. Tastes nice too! Wonder if it will be better with the real anchovies, am going to get it once i go to the korean supermarket. I forgot to take a photo of my rice cake.

        The next dish im going to try is the tofu soup, will remember to take it then! =)

        • Maangchi New York City My profile page joined 8/08
          Posted February 8th, 2010 at 11:46 am | # |

          Good luck with making delicious tofu soup! Let me know how it turns out. Large dried anchovies make more delicious stock, so next time try them out. Thank you!

  186. Natasha Febriana Seattle, USA My profile page joined 1/10
    Posted January 26th, 2010 at 7:03 am | # |

    Maangchi unnie~ here’s mine! i forgot to show it to you last time :D

    http://www.facebook.com/photo.php?pid=987848&l=49e46ec741&id=1336795557

    without anchovy, though.. it was late at night, i didn’t wanna go outside anymore ^^;;

    next time i’ll use it~ then maybe mine will taste as good as yours! haha C:

  187. loveinsung indonesia My profile page joined 1/10
    Posted January 26th, 2010 at 5:25 am | # |

    i bought this ddukbokkie on korean mart which sell some korean dish. they add Cabbage and it’s not spicy at all just warm at my throat. anyway i saw another ddukbokkie version but the rice cake was Fried. what is that??

  188. smartguyx22 My profile page joined 1/10
    Posted January 24th, 2010 at 8:38 pm | # |

    Hey Maangchi,

    I live in New York City too and I was wondering where you get the rice cake because I get them from Hmart in koreatown but its expensive! Are there any other places in Manhattan or Queens where I can get it cheaper? Thanks!

  189. pt1501 My profile page joined 1/10
    Posted January 23rd, 2010 at 8:29 pm | # |

    Hi, Maangchi
    I just found your blog today. Happy that i did cause your recipes are brilliant. I really like ddukbokkie and have always wish to know the way to cook it. Thank you. I wonder whether we can use can anchovies instead of dried anchovies just in case i can not find it.

    Hope to hear from you.

    Thank you

    • Maangchi New York City My profile page joined 8/08
      Posted January 24th, 2010 at 8:43 am | # |

      oh, no no no canned anchovies. Dried anchovies that’s what you need. The reason I use dried anchovies is to make delicious stock, so you can replace it with a can of chicken broth, or vegetable stock. Good luck with making delicious ddukbokkie!

  190. Athemyst Canada My profile page joined 1/10
    Posted January 20th, 2010 at 8:37 pm | # |

    I followed your instructions to make the mild ddukboki. But I was wondering if there is a sauce or something that goes with it. Even though I used soy sauce, it’s still bland. I don’t want to use the hot pepper paste. Can you recommend something?

  191. jgenielamp My profile page joined 1/10
    Posted January 17th, 2010 at 5:04 pm | # |

    Hi Maangchi,

    Thank you so much for posting these wonderful recipes! My husband and I recently visited Korea for the first time last winter and we loved it. So I’ve been very thankful to find such an unique recipe site as yours! Ddukbokkie was one of my favorite street food while we were in Korea and your recipe is very authentic to what we tasted in Korea!
    One of the other street foods we had was hodduk–the sweet Korean pancakes. Will you plan on posting a recipe on that in the near future?

    Thank you again for sharing all the wonderful delicacies of Korean cuisine!

  192. natokajun My profile page joined 1/10
    Posted January 16th, 2010 at 6:54 am | # |

    do you really need to remove those anchovies after it’s boiling? kinda of waste…..

  193. 최미지(Miji Choi)
    Posted December 26th, 2009 at 11:31 pm | # |

    this is my favorite food!떡볶이♥
    i’ve eaten it for 5days. lolol anyway i wanna visit you if i go there . omg XD can i? hehehe^0^

    take care!!

    • Maangchi New York City My profile page joined 8/08
      Posted January 20th, 2010 at 11:00 pm | # |

      lol, you lo~ve ddukbokkie! I don’t think I can eat it for 5 days in a row. I easily get tired of eating 1 dish over and over. : )

  194. Jess
    Posted December 23rd, 2009 at 1:03 am | # |

    hi maangchi!
    thx for the recipe!!
    but anybody know where to buy the rice cake in SURABAYA, INDONESIA???
    i don’t think there’s any asian market in here, only javanese traditional market here.
    i also looked at supermarket which sells the hot pepper paste, but it looks like they don’t have it.
    what should i do?
    is there anything else to replace it??

    • Maangchi New York City My profile page joined 8/08
      Posted December 27th, 2009 at 11:00 am | # |

      Please leave your question here:
      http://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients

      I hope you find what you are looking for.

    • jarum78 My profile page joined 1/10
      Posted January 10th, 2010 at 3:05 am | # |

      I hope you can find rice cake in MU GUNG HWA korean market, I found the address ‘ Ruko Taman Gapura L no 3, Surabaya ‘ by internet searching
      I don’t know it’s true or not about the address. but in Jakarta I allways bought rice cake in MU GUNG HWA market at ruko pinangsia Karawaci.
      Hot pepper paste you can find there too or in hypermart and carrefour

    • vlix My profile page joined 1/10
      Posted January 14th, 2010 at 2:42 am | # |

      mu gung hwa surabaya is a korean resto, if i wasn;t wrong.
      you can try find go chu jang paste in papaya supermarket, at margorejo or simpang darmo permai. my friend also told me that there’s a samll korean mart at darmo park, but i haven’t know the address yet.

  195. Tle
    Posted December 22nd, 2009 at 1:00 am | # |

    Hi Maangchi!

    I am a vegetarian so is there any way I can substitute the fried anchovies?

  196. wansun
    Posted December 6th, 2009 at 7:48 pm | # |

    just tried the recipe. modesty aside, it turned out great. i added some ramen noodles too. delicious. can’t wait to share it with family. thanks maangchi!

  197. rish
    Posted December 1st, 2009 at 12:41 pm | # |

    hey,
    does anyone here know where i can buy a cheap rice cake tubed shape in La also hot pepper paste because i really want to make hot spicy rice cake ^_^ (pls reply!!!) thanks

    • Anonymous
      Posted December 2nd, 2009 at 8:36 pm | # |

      You can purchase all the ingredients in H-mart in many different location. There are four locations in NJ alone.

  198. anadasea
    Posted November 25th, 2009 at 6:55 am | # |

    OMG….i’m drooling…
    i wanna make ddukbokkie tomorrow….
    love it much….
    thx for the recipe Maangchi…

  199. berfin
    Posted November 23rd, 2009 at 5:29 am | # |

    dear Maangchi;

    Thanks for all these receipies.

    I would like to prepare DOGBOUGI.However in my country there is no opportunity to find ready made rice cakes.So how can I prepare rice cake for dougbogi?

    Thanks in advance.

    Berfin/ Turkey

  200. Naz
    Posted November 22nd, 2009 at 4:30 pm | # |

    I live in london and was wondering where I can get rice cakes from. Relly in to korean food but just do not have the ingredients to make them. Also im muslim so I would prefer it if it is halal. Please can you let me know. I have seen this dish many times on dramas and shows and have always wanted to make it. Thankyou

    • Anonymous
      Posted November 27th, 2009 at 10:43 am | # |

      There’s a little korean supermarket just off Tottenham Court Road, on Store Street. They sell rice cakes there.

  201. Lee
    Posted November 20th, 2009 at 6:58 am | # |

    Kamhsahamnida! (- -) (_ _) <— 90 degrees bow

    I made it and it taste great!

  202. Herina Firdausi
    Posted November 15th, 2009 at 9:23 pm | # |

    Hi Maangchi..
    i’m so lucky to found this website, i love u Maangchi.. !! you’ve teached me how to cook Korean Food well, and it works..

  203. hazel
    Posted November 6th, 2009 at 9:34 pm | # |

    I’m typing this while eating my ddukbokkie and all i can say is….OMG where has ddukbokkie been all my life?!?!?!?!

    Thank you so much for sharing the recipe Maangchi!!

  204. lionna
    Posted November 6th, 2009 at 2:32 am | # |

    hai maangchi? i love all of ur recipes… i couldn’t eat bcoz i have no ingredients..my mouth feel wants to eat.. hahaha

  205. Zahirah
    Posted November 5th, 2009 at 5:22 am | # |

    Hi maangchi, i wonder if i can use spring onion??

  206. Abigail
    Posted November 3rd, 2009 at 1:59 am | # |

    hi maangchi,
    i was wondering what else i could make with the rice cakes besides ddukbokkie… i think i bought too much of it and right now, its in my freezer sitting, taking up too much space…thanks in advance…

    • Maangchi New York City My profile page joined 8/08
      Posted November 3rd, 2009 at 7:47 am | # |

      You can keep the leftover rice cake in the freezer and use it later. Or bake it in the oven and dip it in honey which will be delicious snack.Or when you make any stew, add the rice cake.

      • misun
        Posted January 9th, 2010 at 11:56 am | # |

        Hi Maangchi! thanks for the info. if i want to bake, how long and what temp? Do i need to do anything to them first if they are frozen? thanks so much!!!!

  207. Abigail
    Posted October 29th, 2009 at 2:25 am | # |

    hi maangchi,
    i was so happy i finally found the frozen rice cakes.. i was searching for it high and low and i found them in a local grocery under the asian section… it was really good, everyone in the family enjoyed them… thanks again…

  208. deb
    Posted October 28th, 2009 at 6:06 am | # |

    Hi I would like to try your recipe and was wondering how big is the serving?

  209. DJ_Svenchen
    Posted October 27th, 2009 at 4:47 pm | # |

    First, let me say thank you for providing us with this recipe, it is amazingly delicious, spicy and flavourful, warming and heartwarming. I have been looking all over for it, and the recipe you’ve provided is excellent. I hope to impress my girlfriend with it. Thank you again, on behalf of all of us who love to cook authentic food.
    -Sven

    • Maangchi New York City My profile page joined 8/08
      Posted October 27th, 2009 at 5:54 pm | # |

      I’m so glad to hear that you are planning to make this for your gf! I hope she likes it.

  210. linda
    Posted October 23rd, 2009 at 7:31 am | # |

    hi maangchi ,i don’t have dried anchovies but i have dried fish so can i use it? please tell me soon

  211. apppiey
    Posted October 20th, 2009 at 8:46 am | # |

    hai..i’d love to try to make dok bogi,but the prob is that at Malaysia,there is no frozen rice cake available,the question is,how can i make my own rice cake???please answer,i’ll b waiting 4 ur reply

  212. rona
    Posted October 20th, 2009 at 4:59 am | # |

    is using mulyot okay? instead of sugar? thanks

  213. Mary
    Posted October 18th, 2009 at 3:15 am | # |

    Hey maangchi,
    I used the frozen tubes of rice cake. I soaked it in cold water for an hour, then some lukewarm water for ten minutes.
    Then, I went to cook it, and the rice cakes got all soggy and nasty! What did I do wrong?

    • Maangchi New York City My profile page joined 8/08
      Posted October 18th, 2009 at 11:51 am | # |

      Mary, you played with the rice cake too long! : )
      30 minutes soaking in cold water is enough before cooking.

  214. Cherry
    Posted October 17th, 2009 at 11:40 pm | # |

    Hi Chef Maangchi,

    I love your website – thank you very much for sharing your recipes! I am Filipino-Chinese but live in Canada and currently hosting a Korean exchange student. I made ddukbokkie tonight and my student said it was delicious and even had seconds. She said though that in Korea her Mom makes it with ketchup so I was quite surprised… it’s funny too that she found the recipe very spicy – I only used 4 tablespoons of gochujang and not 6 as your recipe suggests. I have to say spicy Korean food is a great way to encourage milk intake for teens.

    I’ve also made Bibimbap twice and even her friend (Korean too) seemed to like it. Is it traditionally served on a stone bowl like in the restaurants? Would you recommend getting one?

    I’ve asked my student to mark down some recipes she likes in a Korean cookbook that I have. I’m interested in learning to make Yak Shik. What do the seedless red dates look like? Hope that you would consider posting this recipe on your website.

    More power to you!

    Thanks again

  215. Jeannie
    Posted October 16th, 2009 at 8:40 pm | # |

    I added some cabage, onion and fish cake to your recipe and this came out great! Didn’t know anchovie stock would make that much difference in taste. Stirring constantly does make it so much better. I used to add ramen AND it’s soup base to ddukbokki and I don’t think I will do that any more. Your recipe has to be much healthier. Next time, I will just add the noodle. Thank you!

  216. shaf
    Posted October 11th, 2009 at 9:51 pm | # |

    hi maangchi i have the ingredients for ddukbokkie but i don’t the dried anchovy, do you now anything that i can use.thank you

  217. YooJiHee
    Posted October 1st, 2009 at 10:24 am | # |

    Im living in singapore and only small anchovies are available here. So i don’t really know how much anchovies to put in? Do you know how much i should use if im making stock with small anchovies?

    • Maangchi New York City My profile page joined 8/08
      Posted October 1st, 2009 at 1:13 pm | # |

      I think 1/4 cup (4 tbs) of small dried anchovies will be good for this amount of ddukbokkie. Good luck with making delicious ddukbokkie!

  218. HoNeY*B
    Posted September 24th, 2009 at 12:53 pm | # |

    안녕하세요 ^ ^

    Greeting from England. I just wonder how long can I keep the 떡볶이 떡 in the pack (like yours in the video) for? Normally I use the frozen one, so I can keep it for longer but since I watched your video I think the fresh one looks a lot better. 고맙습니다 ^ ^

  219. Sam
    Posted September 21st, 2009 at 11:24 pm | # |

    Could you add tofu to this dish?

    • Sam
      Posted September 22nd, 2009 at 9:00 am | # |

      i used the tofu in the end. fold it in to the ddukbokkie right at the end(as the sauce was thick and placed the heat on really low and let it cook for extra 5 minutes.
      it was amazing the tofu went well with it. i also added shiake mushrooms in with the dried anchovies will makin the broth.
      thanks maangchi for the reciepe.

      Also maangchi i was wondering can do a video for this korean side dish it was like a coleslaw. all i know it was really creamy and yummy

      thanks
      Sam (for Australia)

      • Maangchi New York City My profile page joined 8/08
        Posted September 22nd, 2009 at 9:28 am | # |

        We must be sitting at the computer at the same time! I just replied to you and found you left your another comment. Good!
        Tofu worked with ddukbokkie! : )

    • Maangchi New York City My profile page joined 8/08
      Posted September 22nd, 2009 at 9:22 am | # |

      oh, it will be strange, don’t do that! : ) But I can’t give you hard time if you add it secretly while cooking in your house. lol,
      Who knows it turns out delicious.

  220. Heidi
    Posted September 15th, 2009 at 12:44 pm | # |

    Hi Maangchi!

    Thanks so much for the recipe! I made it last night and it was SO delicious! I made it with some fried squid for dinner and it was great!! I live in NYC, so the ingredients are really easy to find. I can’t wait to try more! I’ve also made the kimchi chigae! :)

  221. Enny
    Posted September 10th, 2009 at 9:54 pm | # |

    I’ve tried some of your recipe n I love it. But I have a problem here, as i can’t find the hot pepper paste here. Is there a way tat i can make it my own??? ;p

  222. myra
    Posted September 6th, 2009 at 12:02 am | # |

    can i use Toppokki?

  223. Sarah
    Posted September 5th, 2009 at 6:24 am | # |

    Mash-eet-gaet-da.

    I’m going to try your recipe next time I come back from the Korean supermarket.

  224. Lilakoe
    Posted September 4th, 2009 at 1:06 pm | # |

    I always wanted to taste ddukbokkie but didn’t know how to make it. Then i found your video. I made it just now. The taste? My goodness, it’s so deliciouuuuuuuuuuuuus. Never thought that it would be very easy to make.

    • Maangchi New York City My profile page joined 8/08
      Posted September 4th, 2009 at 5:47 pm | # |

      yeah, dried anchovy is a very important ingredient. You can add your other favorite ingredients such as noodles, fish cake, or hard boiled eggs to your ddukbokkie. I prefer simple ddukbokkie though.

      • Anonymous
        Posted September 27th, 2009 at 8:51 am | # |

        hello maangchi.. instead of using dried anchovy i used the anchovies that has been flakes.. can i??

  225. paul chun
    Posted August 30th, 2009 at 10:48 pm | # |

    Greetings from America
    I really like how u made it and it looks really really delicious i think u should be a cook and i like spicy food!

  226. Elaine Lee
    Posted August 30th, 2009 at 12:28 am | # |

    Hi Maangchi

    I finally tried making ddukbokkie last night. It was good!!! Despite reducing the amount of hot pepper paste (1 1/2 tbsp), it was still too spicy for me. Hence, I added in more sugar. Because I love vegetable, I added cabbage (in season) during the cooking too. Yummy. It tasted very similar to those ddukbokkie I bought from the Korean takeaway. Sadly, my family does not like spicy food especially my girls (like the Kiwis). I finished almost the whole portion alone.

    Maangchi, I was told by the guy from the Korean shop that the remaining uncooked rice cake can be kept in the freezer. The one thing to remember is to break the rice cake into pieces. So, my question to you is when I defrost the rice cake, should I remove them from the freezer and leave them overnight in room temperature (it is now Spring in New Zealand so the average temperature is around 12 degree during night time) then put them into hot water the next day if they are still very hard.

    Anyway, I am going to try making two more of your dishes for dinner tonight. Sweet and crispy children (without hot pepper and peanuts) and vegetable pancake. Wish me luck.

    Thank you once again for sharing your awesome recipes.

    A full time working mum from New Zealand

    • Maangchi New York City My profile page joined 8/08
      Posted August 30th, 2009 at 5:06 am | # |

      I always throw the leftover ddukbokkie away because I don’t like to eat it later. : ) “remove them from the freezer and leave them overnight in room temperature (it is now Spring in New Zealand so the average temperature is around 12 degree during night time) then put them into hot water the next day if they are still very hard” Yes, that’s a good idea.

      Good luck with making delicious vegetable pancake! Take some photos and email me!

  227. sam
    Posted August 28th, 2009 at 4:19 am | # |

    i love to try this dish but i dont know of we have this kind of rice cake here in Manila.

    • Maangchi New York City My profile page joined 8/08
      Posted August 28th, 2009 at 5:23 pm | # |

      I think you can find this rice cake at a Korean grocery store there. Check the forum “where do you get Korean ingredients” section. Thank you!

    • joongie
      Posted August 29th, 2009 at 8:09 am | # |

      you can find rice cakes in Korean stores at Kalayaan (UP Diliman) they sell for P 150 per pack. You can also get ttokbokki at the restaurants nearby.

  228. Rosalynn
    Posted August 21st, 2009 at 9:31 pm | # |

    Greetings from Singapore !

    Sorry for my late reply. Well, the ingredient label only mentioned rice and water. The rice packaging is very hard. I tried soaking them overnight like 13 hrs and still hard. So i decided to soak them in hot water, walla, only 10-15 mins they became soft. However, it does not have the gluey texture. I tried making them just a while ago, it turned out so-so but not like the korean type of rice cake where you mentioned the sauce become thick. This one don’t still watery.

    Next round, will try to look for the korean type of rice cake.

    Maangchi, thanks. Keep up the good work.

    • jo
      Posted August 22nd, 2009 at 9:07 am | # |

      You might have bought the rice cake that they sell on the aisles. It came in a plastic package right? Well, the difference between what you bought and what mangchi uses is like the difference in a fresh homemade spagettii noodle to the dried ones. It just required more cooking (boiling). What I do is let the rice cake soak in cold water while I bring the stock to a boil. Then add the rice cake into the pot and let boil until al dente. Then I go ahead and put in the pepper paste and etc. You might need a tad bit more water than what mangchi uses here. This dish tastes great with some minced garlic, beef, sliced carrots, chopped cabbage, sliced onions, and tempura (fish cake) too. Some even enjoy it with ramen noodles added in at the last moment and garnished with a hard boiled egg. There’s also those who like cheese on it (mozzerella).

    • dejuvu
      Posted August 31st, 2009 at 11:43 am | # |

      Hello Rosalynn,

      I am from Singapore. You can easily get imported Korean rice cake from the Korean supermarket here, they cost around SGD$ 12-15 for 500gm. They are like what maangchi use in her video. I tried the dried chinese rice cake before, they have less chew than the Korean ones as they are thin but I think Korean do use these types for soups.

      Jo is right, the dried rice cake need to pre-boiling prior to cooking and this takes time.If your ddukbokkie is watery, you may need to cook a little longer for the starch to be released to thicken your gravy.

  229. Anonymous
    Posted August 18th, 2009 at 2:24 am | # |

    i saw a lady make this with ketchup and some cabbage and onions in there. i forgot what all she added, but is that normal?

  230. Kyeong Yee
    Posted August 10th, 2009 at 2:38 am | # |

    Hi Maangchi,

    I didn’t realise this website provide so much of help in improvising my Korean cooking. Thank u so much. I do make this recipe (spicy rice cake) some time ago, but it won’t turn out quite well, since I’m using home-made rice cake. Anyway, I have couple questions here, first, can I use fish cake in my cooking for this recipe and second, can you suggest any additional ingredients that could be added to give extraordinary flavour for my spicy rice cake???

    Hope for reply.

    Thanks Maangchi. Keep up the excellent & marvellous work.
    아자! 아자!

  231. Rosalynn
    Posted August 8th, 2009 at 11:24 am | # |

    Hi Maangchi, is not so easy to get ahold of korean rice cake so i bought the made in china rice cake. May I know how long it takes to soak the chinese rice cake as compared to korean type. For this particular ddukbokkie cooking, i don’t remember seeing that you soak them. Please advise. Thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted August 8th, 2009 at 11:35 am | # |

      If you get fresh rice cake, you don’t have to soak it. I don’t know if I can use Chinese rice cake for ddukbokkie. Is the rice cake very chewy and made of short grain rice?

  232. Michael
    Posted August 7th, 2009 at 9:34 pm | # |

    Hi Maangchi!

    It’s me again, and i just made my ddukbokkie and added the starch noodles(dangmyun) and it taste really nice.

    So thank you for telling me about dangmyun.

  233. Michael
    Posted August 3rd, 2009 at 3:57 am | # |

    Hi Maangchi!

    Can you add additional ingredients to ddukbokkie?
    if so, what kind?

  234. 유진
    Posted July 25th, 2009 at 7:00 pm | # |

    Hi Maangchi!

    I’m very new to cooking, so I was wondering how do you remove the intestines of the dried anchovies? Also, I heard that it is possible to use anchovy powder to make the stock. If I use anchovy powder, about how much should I add? Thank you very much!!

  235. DQ
    Posted July 23rd, 2009 at 8:40 pm | # |

    I made Dukbokki today and the flavor of the sauce was awesome but for some reasons, the sauce didn’t stick to the rice cakes well. So, when I ate just the rice cakes without much of the sauce, the taste was bland. Is the rice cake supposed to separate from the sauce? Also, I didn’t really care for the texture of the rice cakes that I bought. It wasn’t as chewy as the one I had at a Korean restaurant. Is it the type of rice cake I bought or I didn’t cook them long enough or too long? I couldn’t find the rice cakes as shown in your video. The rice cakes I bought were already split and shorter and fatter. Overall, it was good though if I ate using a big spoon and lots of sauce. Thanks for the recipe.

    • Maangchi New York City My profile page joined 8/08
      Posted July 24th, 2009 at 7:47 am | # |

      You made ddukbokkie by following my recipe?
      Just follow the recipe tightly. Anyway,don’t give up making delicious ddukbokkie! It’s very easy to make.

      You said, “the sauce didn’t stick to the rice cakes well”. Make more sauce and cook longer, then the sauce and rice cake will mix together.

      Get this type of rice cake
      http://www.maangchi.com/ingredients/rice-cake

  236. Candice
    Posted July 22nd, 2009 at 11:06 am | # |

    Maangchi Unnie,
    You are so right! The anchovies make a WORLD of difference. I tried making this before and it just tasted like watery pepper sauce. It’s amazing! Thank you and keep up the good work! :)

  237. Maangchi New York City My profile page joined 8/08
    Posted July 20th, 2009 at 6:07 am | # |

    yes, you can try it out without dried anchovies, but the taste will be a little bland. When I make my ddukbokie, first thing I have to do is to make good stock using dried anchovies.

  238. CG
    Posted July 19th, 2009 at 5:50 pm | # |

    I don’t like anchovies. Can I omit the anchovies?

  239. Girl
    Posted July 17th, 2009 at 8:35 am | # |

    Is it possible to make the mild recipe without the beef strips? D:

  240. Boaks
    Posted July 16th, 2009 at 4:48 pm | # |

    hi maangchi!
    I made this for the second time, and it turned about better than the first time i made it. i also added fish cake to it and it was delicious!! Now I can make it for my sisters and cousins who always wants to try ddukbbokkie!!

    • Maangchi New York City My profile page joined 8/08
      Posted July 17th, 2009 at 7:40 am | # |

      wow, it sounds like you make very delicious ddukbokkie! hmmm, ddukbokkie party with your friends and sisters! : )

  241. Gil
    Posted July 14th, 2009 at 5:04 am | # |

    Hi!

    Thank you very much for this recipe. I’m 19 and I’ve always loved Korean food; your videos are very easy to follow and you sound very fun and enthusiastic!

    I will make this dish for my parents tomorrow, thank you again!

  242. Girlieannyen
    Posted July 13th, 2009 at 11:50 pm | # |

    I just finish ddukbokkie.. I love it~ thank u so much for the recipe!!! :D

  243. CheekyScientist
    Posted July 9th, 2009 at 1:02 pm | # |

    Hi Maangchi,
    I have made tis spicy rice cakes before and kept some leftovrs in the fridge. However after trying to reheat them by reboiling with the sauce the next day, the rice cakes dun taste as chewy as before..I wunder wat’s the best way to reheat them?Do I steam them or stir-fry them again? Mus I reali finish them all withing hrs they are cooked?

    • Maangchi New York City My profile page joined 8/08
      Posted July 9th, 2009 at 8:00 pm | # |

      No one would like leftover ddukbokkie or ddukguk (rice cake soup)! Make right amount and finish eating it all.

  244. Michelle
    Posted July 4th, 2009 at 1:07 pm | # |

    Thank you so much for this recipe!

    I made i with fresh rice cake and I added a little bit more sugar for a sweeter taste. I yield the pepper paste at 2 – 2/12 tbs, and it was already VERY VERY spicy. Overall, it turned out delicious! As for the anchovies, I just dipped it in the sauce :)

    I wonder if adding beef to this would be okay? Also, have you tried replacing sugar with honey? I’ve heard it gives it a different “sweetness” =]

    • Maangchi New York City My profile page joined 8/08
      Posted July 5th, 2009 at 8:06 am | # |

      very good! I’m happy to hear that you modified the recipe a little bit according to your taste and it turned out good! Yes, I sometimes dip dried anchovies in hot pepper paste, too!

  245. Crystal
    Posted June 25th, 2009 at 1:19 pm | # |

    i cant get it in brooklyn?

  246. Maangchi New York City My profile page joined 8/08
    Posted June 25th, 2009 at 7:31 am | # |
  247. Crystal
    Posted June 25th, 2009 at 2:21 am | # |

    i was wondering, where can i find dried anchovies?^^ lol
    i live in new york, too, so you can just name some places! :D
    hehe i wanna try making the ddukbokkie
    oh and btw i went to wonjo today in korean town
    and i saw it on their menu, it was so tempting to call it,
    but my friend said they didnt make it good there ):
    i was so bummed! luckily i found your site tho!

  248. Susan C.
    Posted June 24th, 2009 at 5:38 pm | # |

    Hey Maangchi, I was wondering if there is some sort of substitute for the anchovies in case some people don’t like anchovies. :)

  249. nomi21
    Posted June 8th, 2009 at 2:53 am | # |

    hello maangchi! just wanted to say thanks for posting the 덕볶이 recipe. ever since I came back from study abroad in seoul i have been wanting to eat 덕볶이 so much. I made some for my family, they loved it and it tasted so good it just brought all the memories of the good times eating 덕볶이 with my korean friends in 신촌 in front of 연세대학교.

  250. julieRN
    Posted June 5th, 2009 at 6:20 am | # |

    hello maangchi! I successfully finished cooking your ddukbokki recipe! I was so happy that I even took pictures of it! k.k Is it supposed to be reddish orange or deep red? because mine turned out quite reddish orange k.k i just need it for reference k.k thank you so much! no mu no mu ma sit ddo yo… k.k ^.~

  251. julieRN
    Posted June 5th, 2009 at 4:07 am | # |

    annyeong maangchi! i’m trying to make this today :) is it a good idea if i add odeng or omuk? which one of the two is better? ^^ thank u so much ^^

    • Maangchi New York City My profile page joined 8/08
      Posted June 5th, 2009 at 7:51 am | # |

      Now I’ve found your question. Yes, you can add fish cake to your ddukbokkie. I usually don’t use fish cake in my ddukbokkie though.

  252. Gigi
    Posted May 20th, 2009 at 2:37 pm | # |

    hello,maangchi
    if i cant buy the dired anchovies.can i put something else?
    thanks

  253. hallali
    Posted May 20th, 2009 at 10:36 am | # |

    Both thumbs up for this website. I´m half korean half german and I love korean food and cooking. Have you any side dish for this recipe? Do you rather eat it alone or together with something?

  254. Ann
    Posted May 18th, 2009 at 12:56 am | # |

    Hi, I love your video recipe! I was wondering if there was any way to substitute the dried anchovy for making the stock. I want to make it for my fried but they can’t have anything with seafood / beef.

    • Maangchi New York City My profile page joined 8/08
      Posted May 18th, 2009 at 3:57 am | # |

      oh, your friend must be a vegetarian. Make stock using dried kelp and dried shiitake mushrooms.

  255. sharizapril
    Posted May 15th, 2009 at 11:14 pm | # |

    hi maangchi…

    Its me again..I try this dukkbokkie in our cooking class in school here in the Philippines..hehehe…at first our teacher assign us to cook any traditional dishes of other culture and ever since i love korean things especially the foods!..and first thing come up on my mind is that i will cook korean food!!!YEHEY!(excited)…I search in the internet to help me and I found you in youtube..my hero!hehehe

    then after all the cooking me,my classmates and teacher watching what Im doing and in the end Im the famous in the kitchen…they like the dukkbokie that I cook…hehehe

    thank maangchi for your help!

    keep cooking amazing foods!

    …always,SHARIZ~

    • Maangchi New York City My profile page joined 8/08
      Posted May 16th, 2009 at 5:39 am | # |

      Shariz,
      Yayee! Good news! Congratulation! It sounds like you had your own cooking class there. Interesting to know your classmates and teacher like dukkbokie! Thank you for letting me know about it!!

  256. vegiwrap
    Posted May 15th, 2009 at 8:41 pm | # |

    is it usually made with anchovies?
    i really don’t like fish at all. but i lovvvve dok poki!

  257. Anonymous
    Posted May 12th, 2009 at 4:04 pm | # |

    where are anchovies? i don’t see you add them into the ddukbokkie, but i think at the end you should add the cooked anchovies into the pan and stir, then transfer to serve, right?

  258. Grace Galong My profile page joined 9/08
    Posted May 12th, 2009 at 11:04 am | # |

    really thank you for your site…i’ve learned a lot even only by watching…the recipes you do are delicious…my mouth is watering everytime i watched your video which pushes me to go to the market and buy those recipes and cook…hahaha…chincha mashissoyo…

  259. Gracie
    Posted May 12th, 2009 at 10:58 am | # |

    anyonghaseyo…i watched your videos and even tried cooking them at home…and really my family love to eat korean food…hehehe…thanks for your site…and more power…aja! aja!

  260. Wing
    Posted May 7th, 2009 at 11:57 am | # |

    Hi maangchi!
    Thanks for your awesome recipe and replies! =) I have a qn though, can i replace the dried anchovies with something else? I’m not sure if i can find. =(

    • Maangchi New York City My profile page joined 8/08
      Posted May 7th, 2009 at 7:52 pm | # |

      how about using dried shiitake mushrooms and kelp?

    • myshal
      Posted May 11th, 2009 at 4:12 pm | # |

      I made my first ttukbokie after I watched Maangchi’s video. I didn’t have anchovies on hand, so I tried using dashi broth powder. it’s not the same flavour but gives it a good strong fish stock flavour. One day I will find some anchovies and do a comparison.
      Maangchi, thanks for your great videos!

  261. Anna
    Posted May 5th, 2009 at 4:37 pm | # |

    Hello Maangchi,
    How long should I cook the rice cake before I add the green onion? Until the rice cake is fully soft? Or, when the rice cake is still slightly firm? Also, how long do I cook the green onions?
    Thanks,
    Anna

    • Maangchi New York City My profile page joined 8/08
      Posted May 5th, 2009 at 5:11 pm | # |

      I add green onions when the rice cake is still slightly firm. I love the taste of fully cooked green onions. You could add more green onions in the recipe. Thank you for your question, Anna!

      • Anna
        Posted May 12th, 2009 at 9:45 pm | # |

        Just made this and am happy to say it turned out beautifully. So easy, too!

  262. Phayth
    Posted April 19th, 2009 at 12:06 am | # |

    Hi. I made this dish…and it turned out sweet and VERY VERY spicy! i like it but i couldnt eat all of it becuz it was too spicy. Great recipe thou

    • Maangchi New York City My profile page joined 8/08
      Posted May 5th, 2009 at 5:04 pm | # |

      oh, sorry to hear that it was too spicy for you! Check the non-spicy version or use less spicy ingredients then.

  263. Maangchi New York City My profile page joined 8/08
    Posted April 1st, 2009 at 5:36 pm | # |

    ana,
    yes, you could use frozen rice cake, too.

  264. ana
    Posted April 1st, 2009 at 9:28 am | # |

    What if in my country there are only frozen rice cakes would it be the same taste ?

    Thanks !

  265. Maangchi New York City My profile page joined 8/08
    Posted March 23rd, 2009 at 7:59 am | # |

    Pappi,
    of course you can use the same recipe. Using fresh rice cake is better!

  266. Pappi
    Posted March 23rd, 2009 at 3:28 am | # |

    Hi Maangchi,
    I love your site :)
    I bought some rice cake today for this recipe, but I got the ones that are still soft instead of the harder ones you need to break apart like what you used in the video. Do I still have to use the same amount of anchovy broth or adjust the recipe?

    Thanks!

  267. Maangchi New York City My profile page joined 8/08
    Posted March 17th, 2009 at 5:49 pm | # |

    samita,
    You can keep the leftover rice cake in the freezer and use it later. Or bake it in the oven and dip it in honey which will be delicious snack.
    Or when you make any stew, add the rice cake.

  268. samita
    Posted March 17th, 2009 at 9:58 am | # |

    I bought the tube rice cakes for ddukbokkie. I have a bunch left that I am not sure what to do with. Can I use them to make the rice cake soup ? Is there any difference between the tubular rice cakes and the sliced rice cakes ?

  269. Tikitaka
    Posted March 11th, 2009 at 11:33 pm | # |

    Hi Maangchi’

  270. Maangchi New York City My profile page joined 8/08
    Posted March 7th, 2009 at 9:43 am | # |

    gooeyj,
    You can get the tube shape rice cake at any Korean grocery stores. When I made this video, I lived in Canada, so I bought it in a grocery store in Toronto.

  271. gooeyj
    Posted March 6th, 2009 at 8:22 pm | # |

    I love your site… Can you please tell me where you bought the rice cake. I have been trying to find that shape. I live in NYC too ^___^ Thank you

  272. Maangchi New York City My profile page joined 8/08
    Posted March 3rd, 2009 at 9:04 am | # |

    hilzz,
    Check the ingredient section on my website here,
    http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang

  273. hilz
    Posted March 3rd, 2009 at 3:58 am | # |

    can i use red chilli paste?

  274. hilzz
    Posted March 3rd, 2009 at 3:56 am | # |

    what kind of hot pepper paste u use?
    Mostly supermarkets sell chilli paste(with or without vinegar) can i use that?

  275. Maangchi New York City My profile page joined 8/08
    Posted February 10th, 2009 at 7:42 pm | # |

    Takuma,
    You can make it but dried anchovies are very important ingredient for me though. I hope your ddukbokkie is delicious!

  276. Takuma
    Posted February 10th, 2009 at 9:21 am | # |

    Hi Maangchi!
    Thank you for taking the time to make these awesome videos!
    I have a question about the rice cake recipe, is it possible to make the spicy version even without anchovies? I have all the ingredients except the anchovies :(

  277. Maangchi New York City My profile page joined 8/08
    Posted January 31st, 2009 at 7:04 pm | # |

    Ex-Expat,
    nice meeting you! I have so many ex-expat friends!
    Yes, I love sujebi and hot spicy sujebi. It’s already included in the list of my upcoming video recipes.
    Ok, when I post my sujebi recipe, I will post hot spicy sujebi at the same time. Thanks!

  278. Ex-Expat
    Posted January 31st, 2009 at 12:39 pm | # |

    Hi Maangchi – your website is amazing! can’t wait to start doing some korean cooking. I read in the comments that you’re going to post a sujebi recipe soon and was wondering if you’re familiar with maeun sujebi? there are a few restaurants in Seoul that make this dish (one of them is located at Gangnam bus station) – it’s basically just a red, spicy broth with sujebi noodles and a few pieces of thinly sliced zucchini, but it’s delicious. anyways, if you know how to make it, it would be great if you could pass it on!

  279. Yupgigirl
    Posted January 30th, 2009 at 11:51 pm | # |

    Maangchi,

    This recipe was great! I’m Korean and Mom has always made the 떡볶이 but I made it on Wednesday with your recipe… and she loved it. The only problem is, it’s MY job to make 떡볶이 from now on! Will try the 자장면 soon as well. Thanks for the hard work + videos.

    -Hayne.

  280. Nashiea
    Posted January 24th, 2009 at 7:28 pm | # |

    Hi Maangchi!
    I LOVE YOU!!! My friend asked me for this recipe for ddukbokkie, but I can’t seem to find the cooking instructions in korean! Is there any way you can post the recipe in Korean so I can print it out for her? Thank you so much for ALL of your wonderful cooking videos! I’m 1/2 Korean and have cooked some of your dishes and feel SO proud now! Thank you!!!
    –Nash

  281. Cooktop
    Posted January 23rd, 2009 at 7:42 pm | # |

    This looks perfect! Going to try this out tonight!

    Thanks!

  282. Nikki
    Posted January 18th, 2009 at 1:41 am | # |

    I just wanted to say thank you for all of these recipes! I found this site yesterday, and I tried making 떡볶이 today. It turned out WONDERFUL!!! My mom said it tasted just like the one at a Korean restaurant we go to. I can’t wait to try more of your recipes! :D

  283. Maangchi New York City My profile page joined 8/08
    Posted January 17th, 2009 at 8:36 am | # |

    Kimberly,
    no fish sauce in ddukbokkie. How about using chicken broth?

  284. Kimberly
    Posted January 17th, 2009 at 3:17 am | # |

    Hi!

    I was wondering if there was something that I can substitute the anchovy stock, possibly some other type of stock and add fish sauce to it??

  285. Maangchi New York City My profile page joined 8/08
    Posted January 10th, 2009 at 6:06 pm | # |

    Hanseon,
    sure, sujebi recipe will be included in the list of my upcoming video recipes. Thanks!

  286. Hanseon
    Posted January 10th, 2009 at 4:44 pm | # |

    Hi Maangchi,
    Can you please do a recipe for 수제비? I would like to make some on a cold day^^

    • Ga eun
      Posted August 7th, 2009 at 3:19 am | # |

      yes yes can u please make a video for 수제비~~~ thanks

  287. Maangchi New York City My profile page joined 8/08
    Posted January 9th, 2009 at 8:06 am | # |

    Julie,
    oh, the stainless steel pan. I bought it at “kitchen stuff” in Canada. Actually it’s too heavy for me. I like light and cheap pans or pots.

  288. Julie
    Posted January 8th, 2009 at 9:47 pm | # |

    Hi,

    Where do you get your frying pan?
    It seems like its the only one you use all the time. I am trying to find a stainless one too.

  289. Maangchi New York City My profile page joined 8/08
    Posted January 2nd, 2009 at 8:16 am | # |

    Anonymous,
    yes, I know what rabokkie. Add cooked ramen noodles to ddukbokkie. That’s it!
    Happy New Year!

  290. Anonymous
    Posted January 1st, 2009 at 9:30 pm | # |

    Hi Maanchi!

    Do you happen to have a recipe for Ra-Bok-Ee (the ramen version of ddukbokee)? thanks!

  291. Maangchi New York City My profile page joined 8/08
    Posted December 29th, 2008 at 10:50 am | # |

    Nelson,
    I have no idea about Hatpa! : )
    You should describe what the street food looks like, or the taste’s like.
    Please leave your question on the forum on my website here: http://www.maangchi.com/talk/forum/general-discussion

    Someone else may know what it is.

  292. Nelson
    Posted December 29th, 2008 at 10:27 am | # |

    Hi Maangchi,

    I’ve been surfing the net for korean street food recipe particularly “HATPA” but I found nothing.maybe I got a mistake about the name.it’s like a hodog on stick. maybe you know about it. thanks!

  293. Maangchi New York City My profile page joined 8/08
    Posted December 18th, 2008 at 6:06 pm | # |

    sheila,
    Yes, you can put the hard boiled egg in the end if you want. You can also put some noodles and fish cake.
    I like simple ddukbokkie though.

  294. sheila
    Posted December 18th, 2008 at 11:12 am | # |

    Omg…this looks so easy to prepare. This is my sister’s favorite korean dish. I will try to make this for her. Just one question though, can u put a hard boiled egg with this? I think I may have seen this before prepared with egg but I’m not too sure (may have seen it in some korean drama). If so, would u put it in the end?

  295. Maangchi New York City My profile page joined 8/08
    Posted December 11th, 2008 at 3:31 pm | # |

    stacy,
    More traditional way is to use crushed pear in marinade for bulgogi recipe, but these days some people use apple, kiwi, pineapple, and pear.

  296. stacy
    Posted December 11th, 2008 at 9:18 am | # |

    hi Maangchi
    I am half korean and always loved when my mom made me ddukbokkie now from your website I can try to make it for her. I already know how to make bulgogi, but I wanted to know is there a traditional way of making bulgogi with apples? Again I love your website and I will continue to come to try to get more korean recipes!! Thank you.

  297. Maangchi New York City My profile page joined 8/08
    Posted December 8th, 2008 at 11:22 pm | # |

    Felix,
    I can’t imagine ddukbokkie made with blackbean paste instead of hot pepper paste. I would not like it, but if you want, why don’t you do experiment?

  298. Felix
    Posted December 8th, 2008 at 8:04 pm | # |

    Maangchi~! you know.. I have actually eaten dukbokki that is made with 짜장 instead of 고추장 once~ do u have any idea what that is and how to make that???^^ Thanks~

  299. Maangchi New York City My profile page joined 8/08
    Posted December 8th, 2008 at 5:40 pm | # |

    anonymous,
    I don’t know what rice cake you are talking about.
    Please leave your question here on the forum. I hope someone else gives you good answer.
    http://www.maangchi.com/talk/forum/general-discussion

  300. anonymous
    Posted December 8th, 2008 at 1:58 pm | # |

    Hi Maangchi,
    I accidently bought brown rice rice cakes.. but the round ones not lon gone..:-( i did not know better then.. it was from teh freezer section…it has been sitting in my freezer ever since and i really want to use it up..i like spicy dishes like this and if u can suggest something nice that would be great.. I have researched online but only see the soup receipe used for festivals or soemthing… i would very much appreciate it.. thanks for ur wonderful receipes..

    • Anna
      Posted May 5th, 2009 at 4:29 pm | # |

      brown rice cakes can be used just like the white ones in whatever recipe.

  301. Maangchi New York City My profile page joined 8/08
    Posted December 1st, 2008 at 8:01 pm | # |

    Lu,
    Thank you for letting me know that your ddukbokkie without dried anchovies was still delicious.

  302. Lu
    Posted December 1st, 2008 at 3:54 pm | # |

    nazarene, I’m not an expert like Maangchi, but I’m a vegetarian, too, and I’ve made ddeokbokgi without any fish or anchovies. It is still delicious. Even Korean people visiting the US who ate my DBG said it was just right. I think the important thing is the gochujang (hot pepper paste) and other seasoning. Of course the fish will add a special flavor, but in my opinion the recipe is fine without any fish.

  303. Maangchi New York City My profile page joined 8/08
    Posted December 1st, 2008 at 12:27 am | # |

    lme,

    yes, put 4-5 tbs of hot pepper paste for this recipe.
    2 heaping spoons of hot pepper paste is equivalent to the amount of 4-5 tbs hot pepper paste.

  304. lme
    Posted November 30th, 2008 at 11:07 pm | # |

    Looks great! Question though – you said to put 2 spoons of hot pepper paste but the writing on the screen says 4 Tablespoons? Which is it / which do you recommend – 2 or 4? Thx!

  305. Maangchi New York City My profile page joined 8/08
    Posted November 29th, 2008 at 4:40 pm | # |

    klesia,
    kimt thok sun sounds like a person’s name! : )
    Leave your question on the forum. I don’t know about the food.
    http://www.maangchi.com/talk/forum/general-discussion

  306. klesia
    Posted November 29th, 2008 at 6:39 am | # |

    Hi, I’m looking for a recipe of kim thok sun. I’m really not sure whether I have write it right or wrong. but I’ve seen once a travelling video.and this “kim thok sun” look like a mixed of ddubokkie and other fried cakes and vegetables. many thanks before.
    btw, I’m an indonesia who just happened to spend 1 great week in seoul and quickly fall in love with all the food.

  307. Maangchi New York City My profile page joined 8/08
    Posted November 23rd, 2008 at 5:00 pm | # |

    Victoria,
    If your mom said that ddukbokkie is popular in the winter, it’s true! : ) I think spicy ddukbokkie with warm fish cake soup are popular in the winter.
    Actually it’s popular with teen-ages all around the year. I like it, but it’s not my favorite food.

    Jay,
    I wouldn’t like to eat leftover ddukbokkie. It’s not delicious! I always make the amount of ddukbokkie to eat it all at one time.

  308. Jay
    Posted November 23rd, 2008 at 3:44 pm | # |

    Maangchi^,^

    Is there anyway to store the leftovers to eat and how long can they last?
    I’m the only who would eat it in my family>.<
    Thanks for the videos,loving all the easy korean food you’re teaching^____^

  309. Victoria
    Posted November 23rd, 2008 at 12:36 pm | # |

    Maangchi,
    My mom used to make ddukbokkie for me as a kid, but she made the mild version for me. Then as I got older she made the spicy version for me. She told me that ddukbokkie is very popular in the winter time. Is that true? And thank you for putting the recipe up so I can make it. I know my husband will like it. Hope to talk to you soon.

    ~Victoria

  310. Julie
    Posted November 10th, 2008 at 12:47 pm | # |

    Maangchi,

    Every time I watch your shows, I get so hungry. haha. When you don’t put up more, I come home from work and get so sad that I have nothing to watch. You should go on TV like on the Food Network or something. I think you would do well. Haha. Anyways, I just watched your deukbokgi again and I’m hungry so I need to go get some food. Talk to you soon!

    -Julie

  311. Maangchi New York City My profile page joined 8/08
    Posted November 8th, 2008 at 10:16 pm | # |

    nazarene,
    Why don’t you make stock using kelp and dried shiitake mushrooms?

  312. nazarene
    Posted November 8th, 2008 at 5:09 am | # |

    Hi Maangchi!

    Nazarene again!

    i bought some 덖 today because I was really craving some 덖볶이.

    Since I’m a vegetarian, I wanted to ask if I could replace the dried anchovies with something else without sacrificing the authentic taste.

    Thanks!!

  313. Maangchi New York City My profile page joined 8/08
    Posted October 24th, 2008 at 11:51 pm | # |

    Cheryl,
    hi, large size of dried anchovies are used for stock. I think you need to boil it for about 20 minutes. If you boil it longer than 20 minutes, it should be ok, too.

    I sometimes eat the large dried anchovies as they are. Dip them in hot pepper paste and eat with rice.
    It’s delicious! : )

  314. Cheryl
    Posted October 24th, 2008 at 11:26 pm | # |

    Hi Maangchi!

    I’m your latest fan! Thanks for posting up the wonderful korean recipes. Thanks to your recipes, I don’t have to drool while watching the korean dramas anymore!

    I have a question. Is it better (or tastier) if I prepare the anchovy stock longer, ie to boil it longer? I used the other type of anchovy and tried for the tofu stew but the soup didn’t turn out very tasty. I just bought the big anchovy from the korean grocery store, hope it will create more taste in the soup!

    Thanks once again and I look forward to try all your recipes!

    Cheers,
    Cheryl

  315. Maangchi New York City My profile page joined 8/08
    Posted October 2nd, 2008 at 6:40 pm | # |

    Lauren,
    Yes, cook ramyun noodles and rinse it in cold water and drain it. Then add it to sizzling spicy sauce and stir it.

    Keigh,
    oh, I read your message in the Forum! Check out the section, I will leave reply there.

  316. kEiGh
    Posted October 2nd, 2008 at 1:18 pm | # |

    Maangchi,,

    You’re the best!!!! I’ve made this for my korean boyfriend because he told me that his late mother used to cook this for him,, and he’s really happy,, it really makes me happy to see his smiles,, he’s kinda tough,, he’s not really sweet,, but because (maybe) of my efforts he’s starting to be a little bit sweeter.. I don’t really know how to cook,, but because of you I learned.. Thanks to you Maangchi,, our relationship is getting better,, my LIFE is getting better..

    By the way,, do you happen to know a korean actress named Seo In Young?? His friends calls me that way,, they also told me that I’m like her.. Who is she??

    -Keigh-

  317. Lauren
    Posted September 29th, 2008 at 8:40 pm | # |

    Hi Maangchi,

    I was wondering how this recipe can be altered in order to make Ra Bok Kie. Do I cook the Ra Myun first in a separate pot and then add it to the Ddduk Bok Kie pan? Thanks!

    Lauren

  318. Maangchi New York City My profile page joined 8/08
    Posted September 29th, 2008 at 7:17 am | # |

    Portugalbear,
    Yes, you can use it. Not too much, maybe 1 tbs?

  319. Portugalbear
    Posted September 29th, 2008 at 4:59 am | # |

    Hi Maangchi,

    I can only find anchovie powder. Can i use this to make the soup for ddukbokkie?

  320. Maangchi New York City My profile page joined 8/08
    Posted September 23rd, 2008 at 7:47 am | # |

    Piotr,
    Yes, that’s a good idea. Use kelp and shiitake mushrooms. I wouldn’t use miyeok (seaplant) because it has no taste. Thanks!

  321. Piotr
    Posted September 23rd, 2008 at 3:04 am | # |

    Hi Maangchi,

    Do you have an idea how to prepare good, vegetarian ddukbokkie? I’ve been thinking about replacing anchovies with some kelp and miyeok to get the savoury taste. What do you think about that?

    Cheers,
    Piotr

  322. Maangchi New York City My profile page joined 8/08
    Posted September 21st, 2008 at 7:17 am | # |

    Loren,
    My doenjan chigae will be very good, too! Champong! Wait until I post it. It’s already in the list of my upcoming recipes. Thank you!

  323. Loren
    Posted September 21st, 2008 at 3:23 am | # |

    Hi Maangchi, I just started to see your video last week, and you inspire me to make some Korean dishes. My first time eating Korean food is when I studied in China. But now in Indonesia, I hardly find any good Korean food. So I tried to make dukkpokki as your recipe, and it turned out to be the best dukkpokkki ever !!!! I’m going to try to make some Doentjang chigae soon !!!… thx and all the best for you !

    n.b. is there any recipe to make a champong?

  324. Maangchi New York City My profile page joined 8/08
    Posted September 18th, 2008 at 10:51 pm | # |

    JJ,
    Check out the recipe. I posted the amount of ingredients for mild ddukbokkie. You can use more or less according to your taste.

  325. JJ
    Posted September 18th, 2008 at 6:04 pm | # |

    Could you give the exact recipe for the mild ddukbokkie. You listed the ingredients but not the measurements. Thanks.

  326. Maangchi New York City My profile page joined 8/08
    Posted September 16th, 2008 at 7:54 am | # |

    alivia,
    I’m surprised that you have cooked some Korean dishes even though you have been living in Korea for 2.5 month!

    Send me the photos of the dishes that you make through email, and then I will post it on my website.

  327. alivia
    Posted September 16th, 2008 at 3:34 am | # |

    omgsh!! i’ve been living in seoul for 2.5 months now and just barely made your recipe. mashiseoyo! delicious! i’m so excited that i did it and that it is so good. thank you so much! i’ll be trying soon dubu jjigae next. thanks a million times over! if i can figure out how to post pics i’ll post some for you. thanks!

  328. Maangchi New York City My profile page joined 8/08
    Posted September 11th, 2008 at 10:48 pm | # |

    Ying,
    I’m sorry to hear that! Keep checking other grocery stores to find frozen rice powder. Or leave your question in Forum in my website. Someone else may give you good answer. Don’t forget to leave the information where you are living.

  329. Ying
    Posted September 11th, 2008 at 8:48 pm | # |

    Hi,

    I can only find the frozen rice cake. Would like to seek your advice on How to process it before cooking ? Thank you.

  330. Maangchi New York City My profile page joined 8/08
    Posted September 8th, 2008 at 12:04 am | # |

    HyeChong,
    Yes, it’s difficult to measure ingredients for Korean recipes. Your mother is not alone. I don’t measure, either. : ) When I write my recipe, I can’t help measuring them. Thank you for update about your successful ddukbokkie making.

  331. HyeChong
    Posted September 7th, 2008 at 11:10 pm | # |

    Hi!

    I made dduk bok kie today using your recipe! It was sooo good! I forgot to take a picture before I ate it all! You have best Korean food website and podcast! Thank you for doing the videos. I ask my mom how to make something and she always “oh this much” it’s so hard to measure “oh this much” and you make it easier with measurements! Thanks!

  332. Maangchi New York City My profile page joined 8/08
    Posted September 3rd, 2008 at 6:14 am | # |

    ailyne,
    I’m very glad to hear that! Your husband is lucky to have a wife like you. You want to learn Korean cooking for him. : ) Nice! Thank you for your nice comment!

  333. ailyne
    Posted September 3rd, 2008 at 2:27 am | # |

    hi,
    im ailyne from the philippines,i have a husband korean,i cook for him korean food also,but before i used to buy korean cooking book just to follow the steps,it was liitle bit uneasy for me to follow coz im not pure korean,anyway while surfing the net i saw your videos of making korean food,and finally im so thankful to you coz now i know how to make more delecious korean food for my husband, he very like it..thank yuo so much and godbless u…

  334. Maangchi New York City My profile page joined 8/08
    Posted August 29th, 2008 at 7:31 am | # |

    jean,
    Thank you very much!

  335. jean
    Posted August 29th, 2008 at 5:37 am | # |

    oh my gosh.
    i love korean food. and i love you. this has got to be the best korean food recipe website ever.
    thank you so much for your dedication. i have a lot to learn from you.

  336. Maangchi New York City My profile page joined 8/08
    Posted August 25th, 2008 at 3:48 pm | # |

    chelia,
    yes, dried anchovies are very important for this simple dish. Thank you for your update.

  337. chelia
    Posted August 25th, 2008 at 10:28 am | # |

    i love love your ddukbokkieee recipe, i made it the other day with an additional fish cake. tasteee so yummm. i used to eat these when i was in college, my korean friend like to cooked it in the dormitory pantry and share it with me. heuhuheue but your recipe taste nicer, i guess maybe because of the anchovies :) thx maaangchii..

  338. Maangchi New York City My profile page joined 8/08
    Posted July 29th, 2008 at 10:10 am | # |

    Miriam,
    You should cook beef first and then add other ingredients. Check out the written recipe. Thanks,!

  339. Cocooned
    Posted July 29th, 2008 at 2:21 am | # |

    Hi Maangchi!
    I love your site! I am from San Francisco and found your site from the iTunes podcasts. I also love Korean food. I’ve been just looking and bookmarked a couple pages to make for my boyfriend! He loves spicy food too! I have a question about the ddukbokkie. If I want to make the spicy version when do I add meat? Also how did you clean the anchovies? Did you just rip off the heads?
    Thank you very much! Keep up the great work!
    Miriam

  340. Maangchi New York City My profile page joined 8/08
    Posted June 19th, 2008 at 6:28 am | # |

    Sophia,
    Sure, why not? As long as you like the taste, it will be good!
    Personally I like my simple dduk bok kie recipe though.

  341. Sophia
    Posted June 19th, 2008 at 4:46 am | # |

    hi maangchi

    i love this dish! i made it before and ate the whole thing myself. no one in my family understands why i am so obsessed with korean food (and dramas ^.^). i was wondering – if i wanted to add seafood or beef, when would i add it? thank you!

  342. Maangchi New York City My profile page joined 8/08
    Posted June 18th, 2008 at 8:36 pm | # |

    Hi,anonymous,
    yes, uh muk is fish cake. Thank you for your interest in my recipes.

  343. Anonymous
    Posted June 18th, 2008 at 6:09 pm | # |

    떡볶이 is so yummy.I was wondering is 어묵 fish cake? I usually make 떡볶이 without it, but I had it with at a friend’s house and it tasted good.

    너의 요리법을 많이 좋아해요~ ^^ 화이팅!

  344. Pinky
    Posted June 9th, 2008 at 11:13 am | # |

    Hi maangchi!!!
    Thank u so much for ur recipe. I really love korean food.
    ddukbokkie is my fav korean food. ^^i will make ddukbokkie with ur recipe on frd gathering party which is on next sunday!!! :))
    Again, thx a lot.

  345. Maangchi New York City My profile page joined 8/08
    Posted June 4th, 2008 at 8:42 pm | # |

    Dear, Kim,

    If you don’t like to add any sugar, skip it. It would not matter what it is supposed to taste.

  346. Kim
    Posted June 4th, 2008 at 8:26 pm | # |

    Hi, I’ve just made ddukbokkie today using your recipe. I’ve never had it before so I’m not sure how it’s supposed to taste like. It is hot, and spicy, but it is also sweet? I’m not too fond of the sweetness, so I’m asking if it’s supposed to be sweet ( I think I even put less than 1 tablespoon of sugar) Thanks!!!

  347. Maangchi New York City My profile page joined 8/08
    Posted April 13th, 2008 at 8:18 am | # |

    Hi,stephie,
    I would thaw and soak it in water until you can split each piece easily. Thanks,

  348. ::stephie::
    Posted April 13th, 2008 at 12:43 am | # |

    Hi Maangchi,
    Thanks for the recipes~~~
    i was just wondering the rice cakes i buy here are frozen so do i boil them first or soak them or just thaw them (will they stick) because it is really difficult to separate them.
    THANKS!! :)

  349. Maangchi New York City My profile page joined 8/08
    Posted April 7th, 2008 at 5:58 am | # |

    Anonymous,
    Mandu! ok!

  350. Anonymous
    Posted April 6th, 2008 at 9:45 pm | # |

    Hi Maangchi,

    Have tried many of your recipes and they are really delicious.
    By the way, my husband is crazy for Mandu. Can you teach us how to make Kimchi Mandu??
    Thanks in advance.

  351. Maangchi New York City My profile page joined 8/08
    Posted April 6th, 2008 at 7:54 pm | # |

    Pei Qin,
    Andong jjimdak (Andong style chicken dish), your request will be included in the list of my upcoming cooking videos. thank you for your interest in my recipe.

  352. Pei Qin
    Posted April 5th, 2008 at 5:47 am | # |

    Hi! I’m not sure where to post my question but I’ll like to learn how to cook andong jimddak! I ate once near a eatery near Dong-A University and i really miss it!

  353. Maangchi New York City My profile page joined 8/08
    Posted March 23rd, 2008 at 10:27 pm | # |

    Jennifer,
    Ok,Heavenlypurple1, I will remember it. : )
    I think it’s Yak gwa, made with sweet rice powder, honey, etc.
    It’s deep fried food over low heat.
    One of my Canadian friends who used to teach English in Korea loves it, too.

  354. Jennifer
    Posted March 23rd, 2008 at 8:29 pm | # |

    Hi Maangchi,
    It’s me Jennifer again lol

    I was wondering what is good recipe for something. I don’t know the korean name for it. It’s almost like a donut. I use to get it all the time at the korean store. I think it’s made from rice flour dough ? PS my name on youtube is Heavenlypurple1 so if you see any messages you know that it is me.

  355. Maangchi New York City My profile page joined 8/08
    Posted March 23rd, 2008 at 5:03 pm | # |

    가루찹쌀 means sweet rice flour, so you can make “gyung dan” with it.
    For Ddukbokkie, you have to find right rice cake. Please check out my “ingredients” and see what it looks like. Thank you for your interest in my recipes.

  356. Anonymous
    Posted March 23rd, 2008 at 12:47 pm | # |

    hi maangchi,

    thanks for all the recipe and especially the video how to make.it helped me a lot bec i’m not a good cook and it is very difficult without someone showing it.
    AND is it possible to make the rice cake(for ddukbokkie) by myself bec it is hard to find that.i have bought this flour called 가루찹쌀 but i can’t read it how to make.
    thanks

  357. Anonymous
    Posted March 15th, 2008 at 10:04 am | # |

    Hi maangchi,i just finish made the kimchi,i m not sure how the taste yet. btw how should i keep the kimchi paste if i have made to much of the paste for the kimchi,the size of the cup i use is abt (height) 10 cm, so as a result extra paste for two cabbage.can i just keep it in fridge and continue tomorrow?besides,based on your video,1/2 cup of sweet rice flour require 1 cup of fish taste, i just follow the quantity but using my cup to measure it, is it ok with this ?

  358. Maangchi New York City My profile page joined 8/08
    Posted March 14th, 2008 at 8:35 pm | # |

    Welcome, G!
    It’s wonderful! You can cook your own Korean food now. Let me know how it goes.

  359. Anonymous
    Posted March 14th, 2008 at 1:43 pm | # |

    Hi Maangchi,
    I just wanted to tell you how much I appreciate your site and videos! I’ve been wanting to learn how to make some Korean staples (such as soon dubu chigae and ddukbookie, for starters) for a very long time! And, since I can’t ask my mother to make everything I want to learn how to make, this is the best solution!

    I just wish I could get Korean ingredients easily…I live in a part of France that’s not very racially diverse…but I still love it :)

    Thanks again!
    -G.

  360. Maangchi New York City My profile page joined 8/08
    Posted February 27th, 2008 at 8:22 pm | # |

    Jo Rose,
    Please send me the picture of the dish that your friend took. I would like to see it. : )

  361. jo*rose
    Posted February 27th, 2008 at 12:49 am | # |

    Hi Maangchi!

    I didn’t know it’s rice cake until now. :) I ate them once in a little eatery on the way back to Seoul from a pottery shopping with my Aunt. I can still remember it was raining a bit then so it was nice to hear you say that it’s good to eat it when it’s raining. :)

    Oh, you know what, I tried cooking the bibimbap but I didn’t have the kosari available. It still tasted good though. We also had to cook a bit of the garlic since we know it will taste a bit spicy if we don’t. My housemate took pictures of it.

    I’m going to try cooking another dish soon since my mouth gets watery every time I watch the podcasts.

    Thanks for your show!

    Best Regards,
    Jo Rose

  362. Lillian
    Posted February 25th, 2008 at 3:35 pm | # |

    I made these and they were great! So simple and easy for a light snack or lunch. Are these ever served with fish or meat to make them more of a meal?

    Thanks for the handy new recipe!

  363. Maangchi New York City My profile page joined 8/08
    Posted February 19th, 2008 at 5:07 pm | # |

    Thank you very much for your update!

  364. Anonymous
    Posted February 19th, 2008 at 9:48 am | # |

    hi maangchi! i tried your recipe, it was good! thanks a lot! :)

  365. Maangchi New York City My profile page joined 8/08
    Posted November 26th, 2007 at 9:08 pm | # |

    Hi,goblinlord,
    It’s a good question! Yes, you can cook Ddeuk and fish cake together when you make dduk bokkie. I would suggest adding fish cake with dduk at the same time.
    Wow, songpyun! I envy you now because you seem to taste the best songpyun in your friend’s house.
    The sweet stuff in the songpyun could be made with sesame seeds powder and sugar, or beans with sugar. We usually use brown sugar for it.
    Thank you!

  366. Goblinlord
    Posted November 26th, 2007 at 2:29 pm | # |

    Hi Maangchi ^-^,
    My best friend in Korea who was a KATUSA in the Korean military made me ddukbokkie once. I seem to remember him making it with fish cakes in it. Do you know if you would put them in early with the ddok or latter after it is almost finished?

    Also, I was wondering what exactly is the sweet stuff in Seongpyun? I went to spend Chu’sok with my friends family (the same one mentioned above) and they had Seongpyun there. It had to be the best rice cake treat I had ever had.

  367. Maangchi New York City My profile page joined 8/08
    Posted November 10th, 2007 at 7:20 am | # |

    pilseung,
    1 TBS of dried anchovy powder will be enough.

  368. PilSeung
    Posted November 9th, 2007 at 11:34 pm | # |

    Hello maangchi,
    is it okay to make it with powdered myeol chi? if so how much should i put?

  369. Maangchi New York City My profile page joined 8/08
    Posted September 13th, 2007 at 10:37 pm | # |

    Hi,Lillian,
    good to hear from you again.
    If you take ddukbokkie to your party, it will be very popular to koreans.
    Thanks,

  370. Lillian
    Posted September 13th, 2007 at 9:09 pm | # |

    Oooh, I think I had these at a potluck! There were a number of Koreans there, and so much food I couldn’t keep track of who brought what. The dukbokkie were very popular–I think made with mussels in a slightly spicy sauce. I’ll have to try this one when I’m back near a Korean grocery store (I’ll be moving in December). Thanks again Maangchi, and thanks for the blog comments!


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