Stir Fried Rice Cake With Gochujang Sauce (Ddeokbokki in Korean)

Stir Fried Rice cake with Gochujang Sauce
(Ddeokbokki in Korean)
November 19, 2006 Category: Rice
44 Comments - Leave a comment!
I’ve meant to post this recipe since I started blogging, but I just couldn’t post it because my
picture wasn’t quite ready. I have tried this meal nearly every week, I’ve never got good pictures.
Yes! I have to admit that I may have OCD (obsessive compulsive disorder) but it is not as bad as
Mr.monk.
This is the most common Korean snack meal in Korea. You can see mini vans or carts that sell
this food on the street easily as well. There are lots of variations of this meal, however today’s
recipe is the most common and basic way of cooking this meal.
Ingredients for 2 people are
(Expected preparation time: 4 minutes, cooking time: less than 10 minutes)

 Fresh rice cake 300g (I always prefer fresh rice cake from the rice cake shop, it tastes
best.)
 Fish cake 2 sheets
 1/2 an onion
 1 stalk of spring onion
 2 leaves of cabbage
 Water 1/3 cup
 Seasoning sauce (mix these in a bowl well) : Gochujang 2 tbsp, Sugar 2 tbsp (I used dark
brown sugar), Chili powder 1/2 tsp , Squashed garlic 1 tsp (If you are afraid of spice, you
can reduce the chili powder)
Preparation
1. Thin slice the onion.

2. Cut the cabbage and spring onion into medium
size pieces.
3. Cut the fish cake sheets into medium size pieces.
4. Separate the rice cakes with your hands.
Cooking
1. Pre heat the wok for about 10 seconds.

2. Add some oil and the onion. Stir it.
3. Add the cabbage and stir it.
4. Add the rice cakes, fish cakes, sauce and water.
Stir it.
5. Add the spring onion. Stir it
6. Once all the vegetables are cooked, serve the
meal on the plate.
It was really nice because the rice cakes were so fresh. Originally it was today’s menu, but I
decided to cook it last night.
I've made my own rice cakes by adding boiling water to rice flour and beating it until smooth. It is really
thick and doughy when you get the water right. Then you shape it, and I think you'd have to work pretty
quickly to get it into any special shape before it cools. Undoubtedly having industrial machinery helps. I
always made a flat shape, steamed it like that, then cut it into french fry shapes.
Ddeokbokee (Rice cake in hot sauce) Recipe Ingredients: 8 oz ddeokbokee ddeok (tube shape rice cake)
1-2 sheets fish cake, cut into bite size 1/2 onion, roughly chopped 1/4 cabbage, roughly chopped 1/4
carrot - sliced, 1 green onion - chopped 2 tbsp gochoojang (Korean chili paste) 1 tbsp gochoogaroo
(Korean chili powder) 1 teaspoon minced garlic, 2 tsp sugar 1 tsp soy sauce, pepper, sesame seeds
Put rice cake in a pot, add water to cover, cook until soft.
Add go choo jang, go choo ga roo, sugar, soy sauce, pepper.
Bring to a boil, reduce to simmer until the sauce gets a little thick.
Add vegetables, cook for 2-3 minutes.

Put fish cake in, simmer for another 1-2 minutes.
Finish with green onion and sesame seeds.
Serve hot. Tips: This dish is one of the most popular snacks among teens, especially for girls.
It's hot, hot, and hot!!!
Might be to spicy for those who are not familiar with Korean food.
But it's really good. (Also you can make milder version.)
Once you taste it, you will always go back!
Thin rice cakes icook faster and also absorb flavor faster.
Ggoma kimbap (Mini roll) Recipe Ingredients: 6 cups cooked rice 10 sheets kim (seaweed sheet, nori)
5 mini seafood sausage * 1/4 dan mu ji (pickled radish, yellow) 1/2 carrot, 1/2 bunch spinach sesame
oil to cover the surface of kim sesame seed to garnish (*This is about 4 inchs length 3/4 inch diameter
fish paste sausage.
Ask for sausage for Kim bab at Korean grocery or it can be substitute with any mild flavor sausage) rice
seasoning: 2 tablespoons sesame oil, 1 tsp salt , 1 tsp sugar,1 tsp soy sauce spinach seasoning: 1
teaspoon sesame oil, 1/4 teaspoon sugar, 1/4 teaspoon salt 1/8 teaspoon soy sauce
Cool rice slightly, add seasonings, mix lightly.
Blanch spinach, drain, squeeze well, mix with seasonings.
Cut carrot, radish and sausages into 1/8 inch thick strips.
Saute carrot with some salt.
Cut kim half in lengthwise.
Using bamboo roller, place kim, add rice leaving quarter inch on top.
Place several rice grain on top part, press so they work as a glue.
Add radish, spinach, sausage and carrot.
Roll carefully, seal with rice grain pressed flat to kim.
Brush sesame oil.
Quarter them, garnish with sesame seeds and serve. Tips: This is one of the famous street food from
Korea.
It contains almost nothing but rice and tiny bits of vegetables
but you can't resist wonderful smell of sesame oil
and perfect match of rice and vegetables.

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Stir Fried Rice cake with Gochujang Sauce

Ingredients for 2 people are

(Expected preparation time: 4 minutes, cooking time: less than 10 minutes)

1. Thin slice the onion.

1. Pre heat the wok for about 10 seconds.

Add vegetables, cook for 2-3 minutes.

Finish with green onion and sesame seeds.

Blanch spinach, drain, squeeze well, mix with seasonings.

Saute carrot with some salt.

Cut kim half in lengthwise.

Brush sesame oil.

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