Korean Rice Cake in a Spicy Sauce (Ddeok Bok Ee)

Recipe by J. Ko
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces Korean Rice Cakes, tube shaped (ddeok bok ee ddeok)
  • 2
    tablespoons korean red pepper paste (kochujang)
  • 1
    tablespoon korean red pepper powder (kochugaru)
  • 1
    teaspoon garlic, minced
  • 2
    teaspoons sugar
  • 1
    teaspoon soy sauce
  • pepper, to taste
  • 1
    medium onion, roughly chopped
  • 14
    napa cabbage, roughly chopped
  • 14
    carrot, sliced
  • 1 -2
    sheet fish cake, cut into bite size
  • 4
    green onions, sliced on bias
  • 1
    tablespoon sesame seeds, for garnish
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DIRECTIONS

  • Put rice cake in a pot. Add water to cover, bring to a slow boil and cook until soft.
  • Add red pepper paste, red pepper powder, garlic, sugar, soy sauce, and pepper. Bring to a boil. Reduce heat and simmer until the sauce thickens a bit.
  • Add onion, cabbage, carrots and cook for 2-3 minutes.
  • Add fish cake and simmer for another 1-2 minutes.
  • Finish with green onion and sesame seeds. Serve hot.
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