There are 2 kinds of recipes for ddukbokkie. One is mild taste ddukbokkie without using hot pepper paste and the other is the dish I am making in this video.
Ingredients for hot spicy ddukbokkie:
Tube shaped rice cake for ddukbokkie (about 300 grams), hot pepper paste, sugar, water, dried anchovies, and green onions.
- Separate the tubes of rice cake into individual pieces.
- In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat.
- Remove the anchovies and add the rice cakes, 4-6 tbs of hotpepper paste, 1 tbs of sugar, and 1 tbs of hotpepper flakes (optional). Stir it constantly.
- Cut 7 green onions into 5 cm long pieces, and add them to the pot.
- Keep stirring until the sauce is thick and the rice cake is shiny.
- Transfer it to a plate and serve!
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
When I lived in Korea, I went to a very popular “ddukbokkie” place located in a big market. The owner was an old lady and she kept stirring her ddukbokkie. People were lining up to buy her ddukbokkie. She was a kind of a famous ddukbokkie seller. I learned from her to make tasty ddukbokkie, dried anchovies are needed. One day I ran out of dried anchovies, but I made ddukbokkie. It didn’t taste like I expected. So don’t forget to make good stock using dried anchovies to make delicious ddukbokkie.
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 :)
my ddukbokkie sauce didn’t thicken out and i used 4cups of water. Do you think you know what went wrong?
I would keep stirring until it thickens.
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! ^^
ya ya ya! practice makes perfect! : )
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
Joey, wow, you are a big fan of this dish! “He is constantly asking when the next ddukbokkie night will be.” haha, cute!
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
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?
Good luck with making delicious ddukbokkie. Yes, I wouldn’t make ddukboki If I run out of dried anchovies.
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!!
“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?