ddeokbokki (떡볶이) | korean spicy rice cakes

Korean Imperial cuisine aside, I think Korean food is generally very easy to prepare.

This is certainly helped by the fact that many sauces used in Korean cooking come ready-made. Take, for example Korean gochujang. It comes in a jar (or box), already mixed and fermented. All one has to do is to open the box, and use the sauce to cook a variety of dishes like this Dakgangjeong (Sweet Crispy Chicken), or this Myulchi Bokkeum (Korean Stir-Fried Anchovies), or even a plate of Korean Spicy Pork Bulgogi.

I really like the taste of gochujang – it has a depth of flavor that  I find very pleasant, and of course, I adore spicy food.

Today I used gochujang to cook a pot of Ddeokbokki,which is basically Korean spicy rice cakes. This is a famous Korean street food and you can buy this from street vendors in Korea. While I have made a version with fish cake, fish balls and quail eggs, in reality you can add whatever you like to the dish. 

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I can see why this is such a popular dish as I can eat this any time of the day. And it really is more-ish. 

I had a small bowl for a late morning snack (no, I don’t usually have late morning snacks but this smelt so good I had to have some!) and for lunch. All the while, I was hoping that there would be some left after lunch so I could eat it again as, well, an afternoon snack. Oops. 😀

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So let me show you how you can very easily prepare this dish at home.

Start by adding water, dried anchovies and dried kelp into a pot. Bring this to a boil and allow it to continue boiling (without covering with a lid) for 15 minutes over medium heat. Alternatively, you can also add 2 teaspoons of anchovies or chicken powder to the water.

Remove the anchovies and kelp. To this, add gochujang, gochugura and sugar. If you like your food more spicy, by all means add more gochugaru! 

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Stir until the sauce is well-combined, then add the rice cakes, fish cakes and fishballs, as well as the quail eggs (if using). Also add the spring onion.

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Let this cook over low heat, stirring gently, until the sauce thickens. This will take about 7-10 minutes.

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Serve while this is hot. 

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Soft, yet chewy rice cakes, with the spicy yummy sauce. Hmmm. This is one really delicious snack!!

Ddeokbokki (떡볶이) | Korean Spicy Rice Cakes
Serves 4
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Ingredients
  1. 450g rice cakes (600g if not using any other ingredients)
  2. 4 cups (1 litre) water
  3. 6x8 inch (15x20cm) dried kelp
  4. 1/3 cup (80ml) gochujang (hot pepper paste)
  5. 1 tablespoon gochugura (hot pepper flakes)
  6. 1 tablespoon sugar
  7. 3 sprigs spring onion, cut into 3-inch long pieces
  8. 10-15 quail eggs, boiled and shells removed (optional)
  9. 200g fish cakes and/ or fish balls (optional)
Instructions
  1. Start by adding water, dried anchovies and dried kelp into a pot. Bring this to a boil and allow it to continue boiling (without covering with a lid) for 15 minutes over medium heat. Alternatively, you can also add 2 teaspoons of anchovies or chicken powder to the water.
  2. Remove the anchovies and kelp. To this, add gochujang, gochugura and sugar. If you like your food more spicy, by all means add more gochugaru!
  3. Stir until the sauce is well-combined, then add the rice cakes, fish cakes and fishballs, as well as the quail eggs (if using). Also add the spring onion.
  4. Let this cook over low heat, stirring gently, until the sauce thickens. This will take about 7-10 minutes.
  5. Serve while this is hot.
Adapted from Maangchi
Adapted from Maangchi
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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