Prep 1 hr
Cook 20 mins
"Ddeok" is a general term for Korean rice cake. There are many kinds of ddeok in Korea. They can be used as a dessert or in a savory dish. The plain tubular shape ddeok is called "ga rae ddeok", and they cut into ovals to cook "ddeok gook" which is the traditional soup for New Years. Or you can use tiny snowman shape "jo raeng ee ddoek". For "ddoek bok ee", we use narrower tube-shaped rice cake, cut into about 2-inch long pieces. In this dish, I prefer ovals because they cook very quickly, but the tube shape is fine also. I got this recipe from the Korean Kitchen web site. It's a good dish for those who would like to try something Korean, but are afraid of the heat. The preparation time includes soaking the rice cake for 1 hour.
- 3⁄4 lb Korean Rice Cake (either tube-shaped or thin ovals)
- 4 ounces beef, thinly sliced (any lean grilling cut)
- 2 teaspoons sesame oil
- 3 cups water
- 2 tablespoons sugar
- 4 tablespoons soy sauce
- 1 tablespoon garlic, minced
- 1⁄4 napa cabbage, coarsely chopped
- 1⁄4 carrot
- 1⁄2 onion
- 2 green onions
- 2 sheets korean fish cakes, cut into bite-size pieces
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- Soak rice cake (ddeok) in water for one hour. Drain.
- While the rice cake is soaking, prepare the vegetables, fish cake and seasonings.
- Put a wok on high heat. Add sesame oil and beef. Stir-fry for one minute.
- Add the 3 cups of water and bring to a boil. Season with soy sauce, sugar and garlic. Add rice cake (ddeok) and let boil again.
- Add the cabbage, onion and carrot. Reduce heat and cook until the rice cake gets tender.
- Add the fish cake, green onions, salt and pepper to taste.
- Cook for another minute until heated through.