• The hot and spicy new world of Ddokbokki

    by Tasty Kfood, August 13 2017

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    Many people have complimented the Ddokbokki that was presented at the TastyKFood and Cupbop event. The taste of Ddokbokki is curiously addicting right? Where is that flavor coming from? Of course, Gochujang (red chili paste) would play a large part. Then, What is Ddokbokki? It is one of the most common street foods in Korea. It is made using Gochujang (red chili paste), which is a savory, sweet, and spicy condiment, and specific rice cakes used for making the dish. This dish is a favorite of Koreans. The kick that it has because of the red chili paste and sweet taste at the same time is deliciously addicting.

    Gungjung-Ddokbokki (Korean Royal court Ddokbokki)

    Rather than spicy Ddokbokki, there is a kind that has been passed down through the ages called the Gungjung Ddokbokki, which is a harmony of both sweet and savory. To be honest, when we say Ddokbokki, we think of the kind that has the red chili paste as the base. A fun fact about Gungjung Ddokbokki is that it does not contain any red chili paste or chili powder. The point for Gungjung Ddokbokki is that it is soy sauce based. Because it is similar to how stirfries are cooked, it is easy to make.

    Ingredients (serving size: 2)

    • Rice cake for Ddokbokki (30piece)
    • Beef 150g
    • Shiitake Mushroom 2
    • Onion
    • Green Onion
    • Carrot
    • vegetable oil 1 table spoon
    • Sesame Oil 1 teaspoon

    How to marinate the beef:

    • Soy Sauce 1 Tsp.,
    • Honey 1 Tsp.,
    • Pepper 1 Tts.




    • Leave the rice cake to soak in water for about 30 minutes (this way it will be seasoned better).
    • Cut the beef into thin strips and mix with the marinating sauce.
    • Cut all the vegetables into small pieces (about 0.5cm).
    • Prepare the sauce in a separate bowl (soy sauce, honey and water). Make sure to mix well!


    1. Put a little oil in a heated pan and cook the marinated beef.
    2. Once the beef has turned into a nice brown color, add onions, carrots, and the rice cake and fry.
    3. Once the carrots and onions are relatively cooked, add the shiitake mushrooms along with the sauce.
    4. Don’t put all the sauce in at once. Start with a little and add more according to your taste.
    5. If the rice cake doesn't seem to be cooking well, you can leave the pan slightly covered.
    6. Once all the ingredients are cooked, put in the green onion and stir for 2 minutes.
    7. If you have sesame seeds, add them as garnish on top.


    Gungmul Ddeokbokki

    These days the Gungmul Ddeokbokki is becoming a favorite among the younger generation because of its soupy texture. It is spicy, but because of the aspect of being able to eat the rice cake with the soup, it is addicting in its own way. Shall we see what this secret recipe is that has made this Ddeokbokki a hit? As long as the recipe is followed, it should be easy to make!


    • 3 Cups of Anchovy broth (600 ml)
    • 300g of Ddeokbokki rice cake
    • Square fish cakes 2-3 pieces
    • 5cm of Green onion
    • 1 boiled egg (to your liking)

     For the sauce

    • 3Tsp of red chili paste
    • 1/2Tsp of finely ground red chili powder
    • 1 Tsp of soy sauce
    • 1 Tsp of corn syrup
    • 1 Tsp sugar



    • Because the rice cake is on the harder side, it would be best to boil them slightly. Take them apart one by one and if they’re too long, cut them in half.
    • For the fish cakes, you may cut them however small you would like.
    • Chop the green onions into small pieces.


    1. After making the anchovy broth and keeping it at a boil, put in the rice cakes. Once they’re soft, put in the fish cake and the sauce.
    2. Once the rice cake is thoroughly soft, you can put in the boiled egg and lower the stove to medium heat. Cook for about 4-5 minutes.
    3. For the final touch, add the chopped green onions.

    One of the best ways to enjoy Gungmul Ddeokbokki is to eat it with a spoon to eat it with the soup. Enjoy your creation!

    A version of this article by Faith C at TastyKFood.


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