I grew up eating food that required large quantities of water to put out the fire in my mouth. Ddukbokee–spicy Korean rice cakes–are right up there with chigae and kimchi as standard Korean comfort food. This is the type of food you eat after working a 12 hour day with a bottle of makgeolli (Korean rice wine). The rice cakes get tender and chewy, while the heat from the chili flakes keep you alert and thirsty.
Easy to make and delicious.
Make sure to have a gallon of water handy, though.
Cooking Time: 30 minutes
Recipe Difficulty: Very Easy
Servings Amount: 4
Recipe Lead: For mouthwatering fire. In your mouth.
- 1 package fresh Korean rice cakes (cylindrical)*
- 2-3 tbsp sesame oil
- 1/4 onion (thinly sliced)
- 1 cup shiitake mushrooms (chopped)
- 1 clove garlic (minced)
- 1/2 Korean squash (chopped) (substitute zucchini)
- 1 tsp salt
- 1 tbsp Korean chili flakes**
- 1 tbsp galbi marinade***
- 2 tbsp gochujang^
- 1 tbsp bee free honee (substitute agave)
- 1-2 cups water
- 1 green onion (sliced)
- Add 2 tbsp of sesame oil over medium high heat in a non-stick pan. Add onions and mushrooms and cook until they start to brown. Add garlic.
- Add squash and cook until they just start to get soft. Season with salt.
- Add 1 tbsp of oil (if needed), along with rice cakes.
- Add chili flakes and stir until all veggies and cakes are evenly coated.
- Add 1-2 cups of water, galbi marinade, gochujang, and honee and stir.
- Garnish with sliced green onions.
*You can buy rice cakes here.
**You can buy Korean chili powder here.
***You can buy Korean galbi marinade here.
^You can buy my favorite vegan certified gluten free gochujang here.