"My" Hot and Spicy Korean Rice Cake (Ddeokbokki)

Spicy Korean Rice Cake? Hmmmnn..I want please!!!

Yeah, I'm drooling to have korean spicy rice cakes right now so I'm making my own :D



My Spicy Korean rice cake was made from scratch! :D
I tried to do my homemade long cylinder shaped rice cakes or garaeddok or garaetteok :)




Ingredients:



  • 2 cups glutinous rice flour
  • 1/2 ts salt
  • 3/4 cup of boiling water if using a microwave, 1 cup if using a steamer
  • 1 ts sesame oil

Procedures: 

Making rice cake with a microwave
  • Combine the rice flour, salt, and boiling water in a bowl
  • Cover it with plastic wrap, leaving a small gap to let the steam release and microwave it for 2 minutes
  • Mix the rice cake dough with a wooden spoon, recover with the plastic wrap and cook for another 2 minutes
  • Spread 1/2 ts sesame oil to the chopping board, put the rice cake in the oily spot and pound with a pestle for 5 minutes until its smooth and elastic.
Prepare the rice cakes for ddeokbokki (spicy rice cake)

  • Cut it into 8 equal parts and roll each part into a 4 inch cylinder shaped rice cake
  • Put ½ ts sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other.
DDEOKBOKKI PROPER

Ingredients
  • long cylinder shaped rice cake (homemade) or 1 pound bought from grocery stores
  • 4 cups of water
  • 1 shrimp cube (for the broth)
  • 1/3 cup hot pepper paste (gochujang)
  • 1 tbs sugar
  • 3 green onions (onion springs) cut into 3 inch long pieces
  • 6 hard boiled eggs
  • 250 gms of squidballs
Procedures: 
  • Add the water, and shrimp cube in a shallow pan.
  • Bring to a boil for 15 minutes over medium high heat without the lid.
  • Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs.



  • Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 7 to 10 minutes
  • Remove from the heat and serve hot.
**recipe credits to: http://www.maangchi.com though I've made some substitutions of the ingredients according to the items availability here in my place.

Be sure to serve it while it's hot because it is more tasty :D Also, I've used glutinous rice flour here which makes the rice cakes to soft. So, if you are planning to do your homemade long cylinder shaped rice cake use rice flour instead to make it more firm.

I love spicy foods. Do you? If so can you share some recipes for me to try?
I'd love to hear from you... till next post ladies and gents :D

xoxo,