After weeks of searching, I finally found rice cakes at the supermarket in the fresh noodle section. D’oh. I wonder why it didn’t occur to me to look there before. For my friends back home, check out the Korean mart for rice cakes.
Okay! So, I’ve got my rice cakes. Let’s make Ddeokbokki! There are many ways to prepare this humble lump of rice flour – you can stir-fry it, put it in soup or even make Ddeokbokki skewers and grill it on the barbeque! Today, I made Spicy Ddeokbokki. My recipe’s all vegetarian, but you can use dried anchovies instead of kelp for a sweeter stock.
Step 1: Ingredients!
Uh oh. Looks like the resident beggar showed up.
- About 15-20 rice cake sticks
- 1 1/2 tbsp of gochujang
- 6 dried kelp knots soaked in water or a small handful of cleaned dried anchovies (ikan bilis)
- 3 stalks of green onion cut into 5cm strips
- 2 bowls of water
- sugar to taste
Step 2: Make a simple stock!
In a medium sauce pan, bring water to a simmer. Add kelp knots (or anchovies) and simmer for 10-15 minutes.
Step 3: All in the pan!
If you’re using anchovies, remove them from the stock then add the gochujang. Mix until gochujang is well dissolved then add rice cakes. Stir while simmering. The sauce will thicken as the rice cakes cook.
Bubble, bubble, toil and trouble…
Season with sugar, if you like it sweet, and add green onion. Stir for a few seconds, turn off heat and serve.
Step 4: Eat!
Quick and easy, huh? It’s as easy as making instant ramyeon!
More K-popped Kitchen!
Mu Saengchae
Omurice
Every Day Bibimbap
Pajeon
Japchae
Su jeong gwa (Persimmon Tea)
Tuna Kimbap
Kimchi Jjigae
