Dukkboki (Korean Spicy Rice Cakes)

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

2 cups water
2 heaped tbsp gochujjang (Korean chilli paste)
2 tbsp light corn syrup
1 tbsp sugar
1 tsp dashi powder
1 onion, halved and sliced (we were out of onions this day so none in the photo!)
2 sheets fried fishcake (also known as odeng), sliced into strips
500g rice cake sausages (dduk), soaked in boiling water still softened then drained
2 green/spring onions, cleaned and sliced
2 boiled eggs


In a large, deep frying pan, stir together the water, corn syrup, sugar and dashi powder till all is dissolved.

Add the sliced onion, egg, fried fishcake strips and rice cake pieces to the frying pan and simmer for a few minutes, stirring to ensure that the thickening sauce coats everything properly.

Once the sauce has thickened and the rice cakes are soft all the way through, serve on a plate, sprinkle the sliced spring onions on top and enjoy while steaming hot :)

Read more about this dish on my food blog - Kitchen Wench

Questions, Comments & Reviews

This looks so good! I love homey Asian food. Keep recipes like this coming. Cheers...

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