Rice Cake In Soy Sauce Kan Jang Ddeok Bok Ee Recipes

TTEOKBOKKI (KOREAN SPICY RICE CAKES)

It is made with rice cakes (garaetteok, cylinder-shaped rice cake), fish cakes, boiled egg, and seasoned with chile paste. The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste. You might be able to find it easily at food vendors on the street of Korea. There are always delicious dukbokki boiling and ready to go. Garnish with sesame seeds if you like.

Provided by KFoodaddict

Categories Side Dish

Time 30m

Yield 2

Number Of Ingredients 9

Tteokbokki (Korean Spicy Rice Cakes) image

Steps:

Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.

Nutrition Facts : Calories 182.8 calories, Carbohydrate 41.6 g, Cholesterol 16.4 mg, Fat 3.3 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 733.4 mg, Sugar 22.4 g

Ingredients

3 cups water
2 dried anchovies, or more to taste
3 tablespoons chile paste
2 tablespoons white sugar
1 tablespoon soy sauce
1 tablespoon corn syrup
2 Korean fish cakes, sliced
½ onion, thickly sliced
1 spring onion, thickly sliced

RICE CAKE IN SOY SAUCE (KAN JANG DDEOK BOK EE)

"Ddeok" is a general term for Korean rice cake. There are many kinds of ddeok in Korea. They can be used as a dessert or in a savory dish. The plain tubular shape ddeok is called "ga rae ddeok", and they cut into ovals to cook "ddeok gook" which is the traditional soup for New Years. Or you can use tiny snowman shape "jo raeng ee ddoek". For "ddoek bok ee", we use narrower tube-shaped rice cake, cut into about 2-inch long pieces. In this dish, I prefer ovals because they cook very quickly, but the tube shape is fine also. I got this recipe from the Korean Kitchen web site. It's a good dish for those who would like to try something Korean, but are afraid of the heat. The preparation time includes soaking the rice cake for 1 hour.

Provided by J. Ko

Categories Korean

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

Rice Cake in Soy Sauce (Kan Jang Ddeok Bok Ee) image

Steps:

Soak rice cake (ddeok) in water for one hour. Drain.
While the rice cake is soaking, prepare the vegetables, fish cake and seasonings.
Put a wok on high heat. Add sesame oil and beef. Stir-fry for one minute.
Add the 3 cups of water and bring to a boil. Season with soy sauce, sugar and garlic. Add rice cake (ddeok) and let boil again.
Add the cabbage, onion and carrot. Reduce heat and cook until the rice cake gets tender.
Add the fish cake, green onions, salt and pepper to taste.
Cook for another minute until heated through.

Nutrition Facts : Calories 259.4, Fat 22.4, SaturatedFat 8.7, Cholesterol 28.1, Sodium 1313.7, Carbohydrate 10.4, Fiber 0.8, Sugar 7.5, Protein 4.7

Ingredients

3/4 lb Korean Rice Cake (either tube-shaped or thin ovals)
4 ounces beef, thinly sliced (any lean grilling cut)
2 teaspoons sesame oil
3 cups water
2 tablespoons sugar
4 tablespoons soy sauce
1 tablespoon garlic, minced
1/4 napa cabbage, coarsely chopped
1/4 carrot
1/2 onion
2 green onions
2 sheets korean fish cakes, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon pepper

DDEOK GOOK (KOREAN NEW YEAR RICE CAKE SOUP)

This is a traditional Lunar New Year dish in Korea. I have seen many different recipes - the only really standard ingredient seems to be the rice cakes -- but I really liked the savoriness of this one. The rice cakes in this soup are not the crispy American kind, but a firm Asian kind used in soups and other dishes. They are like Korean mochi, if that means anything to you. You could use beef broth instead of the anchovy broth if you prefer, although I don't think the anchovy broth really tastes fishy - it's more savory, in the way that Worcestershire sauce and Caesar salad dressing, both of which contain anchovy, are savory. Be careful eating the rice cake: it is so slippery it almost slides down your throat, but gooey enough that you really need to chew it. This is from koreankitchen.com, but I had to do a really specific search to find it, so I thought I'd post it to give it wider exposure, because it was good, and a new treat for me.

Provided by Nose5775

Categories Korean

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

Ddeok Gook (Korean New Year Rice Cake Soup) image

Steps:

Soak the rice cake in cold water for 30 minutes.
Marinate the beef in the soy sauce, sesame oil, pepper, sugar, and minced garlic.
Saute the beef in a skillet, then set aside.
Put the 6 cups of water and the dried anchovies in a pot.
Bring to a boil, then reduce to a simmer for 5 minutes.
Strain out the anchovies and return the broth to the pot.
Add the rice cakes to the broth.
Bring to a boil, then reduce the heat to medium.
Cook for 10-15 minutes, until tender.
Add the green onions.
Pour the egg in a little at a time.
Let it set a bit, then stir- if you stir right after adding the egg, the broth gets milky.
Put into bowls.
Garnish each bowl with some beef and some crumbled kim.

Ingredients

1/2 cup thin sliced korean rice cake (ddeok gook ddeok)
1/4 cup dried anchovy (myeol chi - I think the Japanese word is naboshi)
6 cups water
2 green onions, chopped
4 ounces beef, cut into thin strips
1 egg, beaten
2 sheets nori (seasoned kim , dried laver seaweed)
1/4 teaspoon soy sauce
1/4 teaspoon sesame oil
1/8 teaspoon sugar
1/8 teaspoon pepper
1/8 teaspoon minced garlic

SPICY KOREAN RICE CAKES (DDEOKBOKKI OR TTEOKBOKKI)

This is a very hot and spicy snack eaten all over Korea in homes and at food stands in the street. It consists of a lovely red sauce and chewy rice cakes which look like very thick, short noodles. If you're a spice lover and want to try a new texture, I would highly recommend this ddokboki, which we made with the kids at my school. It is always done to taste: some sweet, some hot, some with heavy garlic. You can imagine the variety we got with so many kids cooking it. Either way it is a definite Korean comfort food that you can experience with a quick trip to your Asian grocery store.

Provided by somthinclever

Categories Appetizers and Snacks Seafood

Time 29m

Yield 6

Number Of Ingredients 11

Spicy Korean Rice Cakes (Ddeokbokki or Tteokbokki) image

Steps:

Bring water to a boil in a saucepan. Add rice cakes and fish cakes; return to a boil. Add simple syrup, gochujang, chile powder, garlic, salt, and pepper; cook for 1 to 2 minutes. Add onion and green onion. Simmer until sauce is red, thick, and silky, about 5 minutes.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 87.9 g, Cholesterol 32.4 mg, Fat 1.7 g, Fiber 1 g, Protein 12.8 g, SaturatedFat 0.1 g, Sodium 310.5 mg, Sugar 3 g

Ingredients

1 ½ quarts water
1 (24 ounce) package thinly sliced tteok (Korean rice cakes), drained
1 (14 ounce) package eomuk (Korean fish cakes), sliced
3 tablespoons simple syrup
3 tablespoons gochujang (Korean hot pepper paste), or more to taste
2 tablespoons red chile powder, or more to taste
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
1 cup diced white onion
1 cup chopped green onions

KOREAN RICE CAKE IN A SPICY SAUCE (DDEOK BOK EE)

This dish is one of the most popular snacks among Korean teens, especially girls. It is hot!!! Might be too spicy for those who are not familiar with Korean food, but it's really good. (You can make a milder version by cutting back on the red pepper paste and red pepper powder.) Once you taste it, you will always go back! Sometimes I use thin rice cakes, they cook faster and also absorb flavor faster. I got this recipe from the Korean Kitchen web site. Our Korean homestay student says this is as good as her mother's.

Provided by J. Ko

Categories Korean

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Korean Rice Cake in a Spicy Sauce (Ddeok Bok Ee) image

Steps:

Put rice cake in a pot. Add water to cover, bring to a slow boil and cook until soft.
Add red pepper paste, red pepper powder, garlic, sugar, soy sauce, and pepper. Bring to a boil. Reduce heat and simmer until the sauce thickens a bit.
Add onion, cabbage, carrots and cook for 2-3 minutes.
Add fish cake and simmer for another 1-2 minutes.
Finish with green onion and sesame seeds. Serve hot.

Nutrition Facts : Calories 40.9, Fat 1.2, SaturatedFat 0.2, Sodium 90, Carbohydrate 7.2, Fiber 1.2, Sugar 3.8, Protein 1.2

Ingredients

8 ounces Korean Rice Cakes, tube shaped (ddeok bok ee ddeok)
2 tablespoons korean red pepper paste (kochujang)
1 tablespoon korean red pepper powder (kochugaru)
1 teaspoon garlic, minced
2 teaspoons sugar
1 teaspoon soy sauce
pepper, to taste
1 medium onion, roughly chopped
1/4 napa cabbage, roughly chopped
1/4 carrot, sliced
1 -2 sheet fish cake, cut into bite size
4 green onions, sliced on bias
1 tablespoon sesame seeds, for garnish

SPICY KOREAN RICE CAKES (TTEOKBOKKI)

This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.

Provided by Julia Moskin

Categories dinner, quick, one pot, main course

Time 20m

Yield 2 servings

Number Of Ingredients 11

Spicy Korean Rice Cakes (Tteokbokki) image

Steps:

Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
Mix in scallions and serve hot, sprinkled with sesame seeds.

Ingredients

8 ounces fresh or thawed frozen tteok (see note)
4 ounces beefsteak, such as chuck or sirloin, very thinly sliced
1/2 teaspoon soy sauce
2 teaspoons sesame oil
2 cloves garlic, minced
1 small onion, thinly sliced
2 cups green cabbage, cut crosswise into large pieces (optional)
1 to 2 tablespoons gochujang (Korean chile paste)
1 to 2 teaspoons sugar
2 scallions, cut into 1-inch batons
Sesame seeds

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Rice Cake In Soy Sauce Kan Jang Ddeok Bok Ee Recipes

TTEOKBOKKI (KOREAN SPICY RICE CAKES)

RICE CAKE IN SOY SAUCE (KAN JANG DDEOK BOK EE)

DDEOK GOOK (KOREAN NEW YEAR RICE CAKE SOUP)

SPICY KOREAN RICE CAKES (DDEOKBOKKI OR TTEOKBOKKI)

KOREAN RICE CAKE IN A SPICY SAUCE (DDEOK BOK EE)

SPICY KOREAN RICE CAKES (TTEOKBOKKI)

This popular street-food dish, called tteokbokki, is a garlicky, richly spiced dish of rice cakes bathed in red chile paste. Tteokbokki (pronounced duck-bo-key) got its own festival, spinning off from the larger annual Seoul festival of rice cakes, or tteok.

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