Thursday, March 8, 2012

Ddeokbokki or Tteokbokki (Spicy Korean Rice Cakes)

Ddeokbokki or tteokbokki is one of Korea’s most popular street foods, consisting of chewy cylindrical rice cakes in a spicy red pepper sauce .I recalled the first time I had Ddeobokki was at a small restaurant in Seoul.When I was in Seoul,I saw many hawker stalls or side street vendors selling  Ddeokbokki everywhere. In fact, I bought quite a few snacks and foods when I was there last summer during our vacation.Too bad, due to my luggage overweight I have to left it at my mom's home in Kayel.I like my food spicy,I mean very very spicy!! The Ddeokbokki I had in Seoul was not spicy at all.Don't fool by the red color appearance thinking it's really spicy becos it's red!! I bought this pack of oval shape rice cake many months ago at Korean store in Queens.This pack doesn't comes with any sauce on the side..but that not a problem.I still have plenty of gochujang (Korean chili paste) left over from the last time I cooked Korean food.Instead of regular ddeobokki ,I added chicken in the Tteok  becos I know Mishu won't eat the plain ddeobokki.First of all ,she is not fond of Korean food.I guess Korean food for her taste bud is not appetizing.She said Korean food doesn't taste good,guess it's don't have the sharpness in taste like Chinese or Malaysian food which is highly seasoned; concentrated flavor, intense, pungent, and as such piquant, hot, spicy and sharp, with an intense aroma.


I pack oval shape tteok ,about 2 lbs soaked water for 20 minutes before drained
4 pieces chicken tender,sliced
1 pack regular fish ball *don't have fish sheet at home * sliced
I  nos cabbage ,cut crosswise into large pieces
2 spring green onion, thinly sliced
roasted sesame seeds for sprinkle

3 tbsp minced garlic
3-4 tbsp  gochujang (Korean chili paste) if you prefer spicy add extra
1 tbsp chili powder *optional*
2 tbsp sugar
2-3 tbsp sesame oil

1 sheet kelp
20 clean anchovies
600ml water


1:Combine all the ingredients (C) for broth in a medium stock pot at high heat.Bring it to boil,reduce the heat to medium,let it simmer for 20 minutes before discard kelp and anchovies.
2:Add in ingredients (B)seasoning into the broth,mix well with spatula.When it's bubbly boil,add in chicken,fish cake,cabbage and rice cake.
3:Keep stirring the ingredients for 15-12 minutes to prevent rice cake from sticking at the bottom.Check the seasoning.
3:Remove from heat.Dish out ,sprinkle with roasted sesame seeds,spring onion and cut chili and serve warm.

The second day Ddeokbokki look different but taste better.The sauce or gravy absorbs into the rice cake make this dish full-bodied savory .

cut cabbage
slices chicken tender
slices fish ball
minced garlic
kelp and anchovies with water in stockpot
oval shape Tteok

gochujang (Korean chili paste)

Ddeokbokki (Spicy Korean Rice Cakes) in the stock pot,ready to serve.


ann low said...

I love Korean food. This looks so delicious and quite easy to cook. Will bookmark for this weekend. Thanks for sharing :)

Little Corner of Mine said...

I loved Ddeokbokki! Love the slight chewiness! Looks delicious!

melonpan said...

it looks so good, you are a chefcook

My Asian Kitchen said...

Thank you for visiting ☺ I'm just a homemaker aka SAHM

My Asian Kitchen said...

Thank you dear ☺ yes it's!!

My Asian Kitchen said...

Thank you for your kind word..always love your insight ☺

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.