Hot and spicy rice cake (Korean Ddeokbokki)

Hot and spicy rice cake (Korean Ddeokbokki)


  1. Prepare first the rice cake. (Homemade Korean rice cake)
  2. If you dont want spicy you can replace chilli paste and chilli powder with powdered paprika.


  • 1 pound of  homemade rice cake (Use a little more if you’re not adding fish cakes)
  • 4 cups of water
  • 1/3 cup Healthy boy hot pepper paste
  • 1 tbs Trs  Chilli Powder
  • 1 tbs sugar
  • 3 green onions, cut into 3 inch long pieces
  • 2 hard boiled eggs, shelled (optional)
  • ½ pound fish cakes (optional)


Prepare the rice cake for ddeokbokki:

  1. Cut it into 8 equal pieces, then roll each piece out into a 4 inch long cylinder shaped rice cake.
  2. Put ½ ts sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other.

Prepare  ddeokbokki:

  1.  Add the water, dried anchovies, and dried kelp to a shallow pot or pan.
  2. Bring to a boil for 15 minutes over medium high heat without the lid.
  3. Stir gently with a wooden spoon when it starts to boil.
  4. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 7 to 10 minutes.
  5. Remove from the heat and serve hot.

Homemade Korean rice cake (garaeddeok)

Homemade Korean rice cake (garaeddeok)


  • 2 cups of Windmill rice flour
  • ½ ts salt
  • Âľ cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer
  • 1 tsp  Double pagoda  sesame oil

Making rice cake with a steamer:

  1. Combine the rice flour, salt, and boiling water in a bowl.
  2. Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat.
  3. Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.

Corn Dogs



  • 1 cup Trs cornmeal
  • 3/4 cup flour
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cayenne
  • 2 tablespoons plus 1 tsp. sugar
  • 1 1/4 cups buttermilk
  • 4 cups vegetable oil $
  • Toothpicks
  • 16 ounces package mini sausages


  1.  Combine cornmeal, flour, salt, baking powder, baking soda, cayenne, and sugar.
  2. In a separate bowl, mix buttermilk and 3 tbsp. water. Add the dry ingredients and stir (mixture will be lumpy). Let rest 10 minutes.
  3. Heat oil to 375° (check with a candy thermometer) in a high-sided 8-qt. pot. Insert a toothpick into the end of each mini sausage, leaving at least 1 in. of toothpick exposed. Remix the batter slightly, and transfer to a small, deep container.
  4. Dip each sausage into the batter, holding the toothpick end, then carefully drop into the oil, frying only 3 at a time. Turn with a slotted spoon until golden. Transfer to a plate lined with paper towels.

Cassava Cake




  • 2 lbs ( 907 g) Trs gari flour (also known as cassava flour)
  • 1 bottle of Monika Macapuno (Coconut Sport)
  • 1 tetra pack of Chaokoh coconut milk (500 ml)
  • ½ can evaporated milk
  • 2 pieces raw egg
  • ÂĽ cup butter, melted
  • 6 tbsp cheese, grated
  • ½ cup condensed milk
  • 14 tbsp sugar


  • 1 tetra pack of Chaokoh coconut milk (500 ml)
  • 2 tbsp sugar
  • ½ cup condensed milk
  • 2 tbsp flour
  • 2 tbsp cheese, grated
  • 1 piece raw egg
  • 1 pack(200 g) of cream cheese (optional)

Cooking Instructions

  1. In a mixing bowl, combine and mix thoroughly the gari flour, butter, evaporated milk, condensed milk, cheese, sugar, Macapuno (Coconut Sport) and eggs a.
  2. In the mixing bowl, add the coconut milk where the mixed ingredients are and mix again.
  3. After greasing the baking tray, pour-in the batter (ingredients that has just been mixed).
  4. In a pre-heated oven (350 degrees Fahrenheit for 10 minutes)put in the baking tray with batter and baked for 1 hour. Remove from the oven and set aside.
  5. In the heated saucepan, combining the sugar and flour to prepare the batter.
  6. Pour-in and mix thouroughly the condensed milk.
  7. While constantly stirring add the cheese.
  8. Pour and stir constantly the coconut milk for 10 minutes.
  9. Pour and spread evenly the topping over the Cassava Cake (baked batter).
  10. Separate from the remaining egg the yolk from the egg white (we will need the egg white).
  11. Use a basting brush for glazing the topping with the egg white.
  12. Broil(top heat only) until the color of Cassava cake turns light brown.
  13. Garnish with grated cheese and serve!