Comments on: Hot and spicy rice cake (ddukbokkie)

By: Maangchi

Maangchi — Sat, 06 Mar 2010 12:11:58 +0000

yes, it looks perfect! I enjoyed watching the video! : ) Delicious!

By: sillyxsweets

sillyxsweets — Fri, 05 Mar 2010 20:14:35 +0000

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

By: Pure_Hapa

Pure_Hapa — Tue, 23 Feb 2010 00:27:01 +0000

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!

By: Pure_Hapa

Pure_Hapa — Tue, 23 Feb 2010 00:24:48 +0000

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).

By: Maangchi

Maangchi — Sat, 20 Feb 2010 17:59:54 +0000

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

By: Hyun Ae

Hyun Ae — Sat, 20 Feb 2010 04:31:37 +0000

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! :))

By: Maangchi

Maangchi — Sat, 20 Feb 2010 00:46:11 +0000

“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!

By: ksaebin

ksaebin — Thu, 18 Feb 2010 11:21:17 +0000

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!

By: Maangchi

Maangchi — Mon, 08 Feb 2010 16:46:37 +0000

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!

By: schizee14

schizee14 — Mon, 08 Feb 2010 00:49:46 +0000

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! =)