Spicy Korean Rice Cake (Ddukbokki)

3 from 1 vote

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Korean Kitchen
Servings 2 servings
Calories 380 kcal


  • 250g cylinder rice cakes (20-22 pcs)
  • 400ml anchovy stock or water
  • ddukbokki sauce
  • 1/4 white onion (optional)
  • 1 sheet fish cake
  • toasted sesame seeds
  • 1-2 green onion

Ddukbokki sauce:

  • 2 tbsp gochujang
  • 1 tbsp fine (or coarse) gochugaru
  • 1 tbsp minced garlic
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1 tbsp sugar

Anchovy stock:

  • 3 cups water
  • 6 dried anchovies
  • dried kelp, palm-sized piece
  • bottom half of green onion (optional)


  • If using refrigerated or frozen rice cakes: separate each piece and soak in water for 20-30 min.
  • Anchovy stock, if using: combine everything in a pot, bring to a boil, reduce and let simmer (soft rolling boil) for 20 minutes.
  • Make ddukbokki sauce, set it aside.
  • Slice up the onion and cut the fishcake sheet into triangular shapes or whatever shape you want.
  • Add 400ml anchovy stock or water to a shallow pot along with ddukbokki sauce, and mix until fully dissolved.
  • Bring the mixture to a boil before adding the rice cakes.
  • Bring back to a boil, stirring often.
  • Reduce heat, simmer for 8-10 minutes, and keep stirring.
  • Add sliced onions and fishcake, stir until evenly coated and cook for another 5 minutes, stir stir stir.
  • Give it one last stir before sprinkling toasted sesame seeds and topping it with green onion.


  • You can buy anchovy dashi bags instead at most Korean grocery stores. the flavor is really light, it’s good enough for ddukbokki but not so good to make Korean stews with. Try to make the stock at home if possible
  • To reheat leftover ddukbokki: Add a little water in the pot to the leftovers, turn the heat to high just to warm it up don’t cook it. Stirring to make sure they don’t stick to the pan (leftovers don’t need to be stored in the fridge if planning to have it the next day)
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