Ddoekbokki (Korean spicy rice cakes)

I am really enjoying my trip into Korean food.  It has been one of the most flavorful experiences I have had.  The flavors are so deep and so spicy.  I love spicy foods, and Korean food seems to hit the nail on the head every time.
For this recipe, the word of the day is simple.  Simple ingredients, simple to make, and simple to fall in love with.  The rice cakes are chewy and they absorb the deep and spicy flavors.  This recipe is forgiving, meaning you can adjust the spice.  If you want more sweet and less spice, you can do that.  In the end, the results will be great.
Most of the ingredients can be found at any Asian market.  I will include pictures of what to look for.

Ingredients (2 servings)

1 lb. (half a package) Korean rice cakes, rinsed well, set aside. (you can freeze the other half)

2c mushroom stock (recipe can be found here)
1 tsp. low sodium soy sauce
2 tablespoons Gochujang (Korean hot chili paste) you can adjust this down

2 tablespoons maple syrup
3 stalks green onion, sliced thin
sesame seeds to garnish

After rinsing the rice cakes, set them aside and work on the rest.
In a large saute pan over medium high heat, add the stock, soy sauce and hot chili paste.  Whisk until well blended.  Bring to a simmer, and add the rice cakes and green onions.  Reduce heat to medium,  Stir carefully, often to make sure they don't stick.  Cook for 10-15 minutes or until the sauce has gotten thick and coats the rice cakes well.  

Remove from heat, and place in a bowl.  Pour any remaining sauce over the top and sprinkle with sesame seeds.  This goes well with some sauteed spinach and some simple soup like some wonderful miso soup.
Most of all, ENJOY!즐길 수


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