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.

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