How to make spicy korean sticky rice cake ( dduk-bok-gi)
Great late night snack or side dish with your meal. This spicy sticky rice cake is the one you'll get addicted to without even realizing it. :)
Now these are all the ingredients and seasonings you will need
Boil the water in a large pan. I put anchovy/dry seaweed pack in to make the hearty broth.
Meanwhile, chop all the ingredients and prepare. Put all the sticky rice cakes in warm water so that they become softer in texture. After a while, separate the rice cakes and put them aside.
Then let's put all the ingredients in except the green scallion. Stir once in a while to prevent the rice cakes from sticking to the pan. Cook it for about 4-5 minutes in medium high heat
Once fully boiled and cooked, add in 1 more TBSP each of red pepper paste, soy sauce, roasted sesame seed, sugar syrup and red pepper powder. Put in the scallions. Add more sugar if you want.
After mixing and stirring for additional minute, turn off the heat and serve in a large plate. Yummy!!!!!
When I was young, I was so addicted to this dish and ate it more often than rice which got me in trouble with my mom! ;) Hot and spicy dish to keep you warm when the weather gets cold. Enjoy! :)
- 1 pack (9oz) sticky white rice cake
- 1 onion
- 3 scallions
- 1 tbsp chopped garlic
- 3-4 pieces of Japanese fish cake
- 2 tbsp Korean red pepper paste
- 2tbsp soy sauce
- 2tbsp oligo sugar syrup ( use sugar if you want)
- 1 tbsp roasted sesame seed
- 1/2 tbsp of red pepper powder
New York, New York