Ddukboki (spicy stir-fried rice cakes)

There were times when the prepackaged ddukboki shrinkwrapped in plastic successfully seduced me. It was always stacked next to the cashier – red and glistening – waiting to get picked up and taken home. Like a bad date, it always disappointed – either with too much heat and not enough flavor, or the rice cakes were overcooked, or worse, undercooked. The last time I had really great ddukboki was about 20 years ago in Seoul. It was from a food cart on some street in some neighborhood, but it was perfectly spicy, warm, and chewy.

I can’t remember the last time I tried to make this dish, but was inspired to make this dish after seeing a tweet by @justcooknyc a few weeks ago. My perfect ddukboki is heavy on the meat, light on the veggies, and one that has heat that doesn’t slap you in the face, but gradually warms you. Real comfort food.

There is a version that is less spicy and is abundant with vegetables that my mom often made for us, but I prefer the spicy street version!


Yields about 2-3 servings

8-10 ounces of rice cakes (the cylindrical stick version)
4-6 ounces of fish cakes
About 2 tablespoons of cooking oil
1/2 pound of ground pork
1 teaspoon salt
3 teaspoons of minced garlic
2 teaspoons of minced ginger
1/4 cup of kochujang (Korean red pepper paste)
5 stalks green onions, cut into 2-inch lengths
1/4 – 1/2 cup water
1 tablespoon roasted sesame seeds
2 teaspoons sesame oil

1 – If your rice cakes and fish cakes are frozen, soak them in water for about 20 minutes to thaw them out.

2 – Heat oil in a nonstick skillet over medium high heat. Add pork. Once the pork starts to brown, add the garlic, ginger, salt and green onions. Cook until pork is fully cooked and browned.

3 – Add kochujang and stir until pork is coated. Set aside.

4 – Drain the rice and fish cakes and transfer to a medium sized saucepan. Add enough water to cover. Bring to a boil.

5 – Meanwhile reheat the pork mixture over medium heat. With a slotted spoon, transfer rice and fish cakes to the skillet with pork. Do not throw the water out just yet. Add at least 1/4 cup of the reserved water to the skillet. Bring to a simmer and let cook for 2-3 minutes.

6 – Take off heat. Stir in sesame seeds and sesame oil

7 – Serve immediately.



Print Friendly
  • http://www.weekofmenus.com Joanne Choi

    YUMMAY!!! I love the pork addition….I’ll have to try that out!!

  • http://islandvittles.com Island Vittles

    This dish is completely new to me, but after looking at your stunning photos, I have to try this beautiful dish for dinner! Theresa

    • AMY

      Stunning photos?! Wow, thanks for your compliment!

      Yes, give it a try. Let me know how it goes!

  • http://www.foodgal.com Carolyn Jung

    A Korean friend made this for me awhile back. It was so delicious. I vowed I would try making it, too. Thanks for the reminder that I’ve got to try my hand at this spicy, comforting dish.

    • AMY

      Now with cool autumn in full swing, you should really try it soon! Let me know how it goes!

  • http://justcooknyc.com/ justcooknyc

    i’m pretty curious about this meaty version, and thanks for the shout-out

    • AMY

      give it a try! thanks for visiting!

  • Pingback: Sloppy Jaes()

  • http://twitter.com/eatniks Michelle Forman

    This is my FAVORITE Korean dish — can’t wait to try it on my own!

  • http://twitter.com/FoodMayhem Jessica Lee Binder

    I was so excited to see this and pinned it! Whenever I’ve bought ddukboki at restaurants, it doesn’t have meat in it and hubby used to always ask if they could add meat for an extra cost. With one exception (where we were regulars), all the restaurants said no and seemed offended. I’ll be making this for hubby as a surprise. =)

  • Pingback: Homemade kochujang (hot red pepper paste)()