Korean recipes:
Hot and spicy rice cake (ddukbokkie)
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.
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!
September 13th, 2007 at 9:09 pmHi,Lillian,
September 13th, 2007 at 10:37 pmgood to hear from you again.
If you take ddukbokkie to your party, it will be very popular to koreans.
Thanks,
Hello maangchi,
November 9th, 2007 at 11:34 pmis it okay to make it with powdered myeol chi? if so how much should i put?
pilseung,
November 10th, 2007 at 7:20 am1 TBS of dried anchovy powder will be enough.
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.
November 26th, 2007 at 2:29 pmHi,goblinlord,
November 26th, 2007 at 9:08 pmIt’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!
hi maangchi! i tried your recipe, it was good! thanks a lot! :)
February 19th, 2008 at 9:48 amThank you very much for your update!
February 19th, 2008 at 5:07 pmI 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!
February 25th, 2008 at 3:35 pmHi 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,
February 27th, 2008 at 12:49 amJo Rose
Jo Rose,
February 27th, 2008 at 8:22 pmPlease send me the picture of the dish that your friend took. I would like to see it. : )
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!
March 14th, 2008 at 1:43 pm-G.
Welcome, G!
March 14th, 2008 at 8:35 pmIt’s wonderful! You can cook your own Korean food now. Let me know how it goes.
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 ?
March 15th, 2008 at 10:04 amhi 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.
March 23rd, 2008 at 12:47 pmAND 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
가루찹쌀 means sweet rice flour, so you can make “gyung dan” with it.
March 23rd, 2008 at 5:03 pmFor 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.
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.
March 23rd, 2008 at 8:29 pmJennifer,
March 23rd, 2008 at 10:27 pmOk,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.
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!
April 5th, 2008 at 5:47 amPei Qin,
April 6th, 2008 at 7:54 pmAndong 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.
Hi Maangchi,
Have tried many of your recipes and they are really delicious.
April 6th, 2008 at 9:45 pmBy the way, my husband is crazy for Mandu. Can you teach us how to make Kimchi Mandu??
Thanks in advance.
Anonymous,
April 7th, 2008 at 5:58 amMandu! ok!
Hi Maangchi,
April 13th, 2008 at 12:43 amThanks 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!! :)
Hi,stephie,
April 13th, 2008 at 8:18 amI would thaw and soak it in water until you can split each piece easily. Thanks,
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!!!
June 4th, 2008 at 8:26 pmDear, Kim,
If you don’t like to add any sugar, skip it. It would not matter what it is supposed to taste.
June 4th, 2008 at 8:42 pmHi maangchi!!!
June 9th, 2008 at 11:13 amThank 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.
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!
June 18th, 2008 at 6:09 pmHi,anonymous,
June 18th, 2008 at 8:36 pmyes, uh muk is fish cake. Thank you for your interest in my recipes.
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!
June 19th, 2008 at 4:46 amSophia,
June 19th, 2008 at 6:28 amSure, why not? As long as you like the taste, it will be good!
Personally I like my simple dduk bok kie recipe though.
Hi Maangchi!
July 29th, 2008 at 2:21 amI 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
Miriam,
July 29th, 2008 at 10:10 amYou should cook beef first and then add other ingredients. Check out the written recipe. Thanks,!
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..
August 25th, 2008 at 10:28 amchelia,
August 25th, 2008 at 3:48 pmyes, dried anchovies are very important for this simple dish. Thank you for your update.
oh my gosh.
August 29th, 2008 at 5:37 ami 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.
jean,
August 29th, 2008 at 7:31 amThank you very much!
hi,
September 3rd, 2008 at 2:27 amim 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…
ailyne,
September 3rd, 2008 at 6:14 amI’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!
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!
September 7th, 2008 at 11:10 pmHyeChong,
September 8th, 2008 at 12:04 amYes, 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.
Hi,
I can only find the frozen rice cake. Would like to seek your advice on How to process it before cooking ? Thank you.
September 11th, 2008 at 8:48 pmYing,
September 11th, 2008 at 10:48 pmI’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.
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!
September 16th, 2008 at 3:34 amalivia,
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.
September 16th, 2008 at 7:54 amCould you give the exact recipe for the mild ddukbokkie. You listed the ingredients but not the measurements. Thanks.
September 18th, 2008 at 6:04 pmJJ,
September 18th, 2008 at 10:51 pmCheck out the recipe. I posted the amount of ingredients for mild ddukbokkie. You can use more or less according to your taste.
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?
September 21st, 2008 at 3:23 amLoren,
September 21st, 2008 at 7:17 amMy 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!
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,
September 23rd, 2008 at 3:04 amPiotr
Piotr,
September 23rd, 2008 at 7:47 amYes, that’s a good idea. Use kelp and shiitake mushrooms. I wouldn’t use miyeok (seaplant) because it has no taste. Thanks!
Hi Maangchi,
I can only find anchovie powder. Can i use this to make the soup for ddukbokkie?
September 29th, 2008 at 4:59 amPortugalbear,
September 29th, 2008 at 7:17 amYes, you can use it. Not too much, maybe 1 tbs?
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
September 29th, 2008 at 8:40 pmMaangchi,,
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-
October 2nd, 2008 at 1:18 pmLauren,
Yes, cook ramyun noodles and rinse it in cold water and drain it. Then add it to sizzling spicy sauce and stir it.
Keigh,
October 2nd, 2008 at 6:40 pmoh, I read your message in the Forum! Check out the section, I will leave reply there.
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,
October 24th, 2008 at 11:26 pmCheryl
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.
October 24th, 2008 at 11:51 pmIt’s delicious! : )
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!!
November 8th, 2008 at 5:09 amnazarene,
November 8th, 2008 at 10:16 pmWhy don’t you make stock using kelp and dried shiitake mushrooms?
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
November 10th, 2008 at 12:47 pmMaangchi,
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
November 23rd, 2008 at 12:36 pmMaangchi^,^
Is there anyway to store the leftovers to eat and how long can they last?
November 23rd, 2008 at 3:44 pmI’m the only who would eat it in my family>.<
Thanks for the videos,loving all the easy korean food you’re teaching^____^
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,
November 23rd, 2008 at 5:00 pmI 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.
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.
November 29th, 2008 at 6:39 ambtw, I’m an indonesia who just happened to spend 1 great week in seoul and quickly fall in love with all the food.
klesia,
November 29th, 2008 at 4:40 pmkimt 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
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!
November 30th, 2008 at 11:07 pmlme,
yes, put 4-5 tbs of hot pepper paste for this recipe.
December 1st, 2008 at 12:27 am2 heaping spoons of hot pepper paste is equivalent to the amount of 4-5 tbs hot pepper paste.
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.
December 1st, 2008 at 3:54 pmLu,
December 1st, 2008 at 8:01 pmThank you for letting me know that your ddukbokkie without dried anchovies was still delicious.
Hi Maangchi,
December 8th, 2008 at 1:58 pmI 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..
anonymous,
December 8th, 2008 at 5:40 pmI 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
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~
December 8th, 2008 at 8:04 pmFelix,
December 8th, 2008 at 11:22 pmI 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?
hi Maangchi
December 11th, 2008 at 9:18 amI 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.
stacy,
December 11th, 2008 at 3:31 pmMore traditional way is to use crushed pear in marinade for bulgogi recipe, but these days some people use apple, kiwi, pineapple, and pear.
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?
December 18th, 2008 at 11:12 amsheila,
December 18th, 2008 at 6:06 pmYes, 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.