Saturday, 3 March 2012

Seafood Ddukbokkie - Spicy Korean Rice Cakes with Seafood



When I went to Frankfurt last weekend, I had the chance to visit an Asian grocery store which is one of the biggest I know around the Hessen area. I was so happy when I saw fresh Korean rice cakes available in the store, I directly grabbed two packets and put them in my shopping basket.

A few months ago I made Rabokki, Korean rice cakes with ramen noodles, seasoned with Korean hot pepper paste. Unfortunately I had to use dried sliced Chinese rice cakes for the Rabokki, instead of the usual Korean cylinder-shaped rice cakes. It was good, but I knew that fresh rice cakes would make the dish taste even better!

This time I wanted to make the more popular Ddubokkie - simply rice cakes without the ramen noodles. Personally I find most Ddubokkie recipes too sweet and too bland, so this time I simply cooked the Ddubokkie to my liking - hot and savoury, instead of hot and sweet.

Seafood Ddubokkie
  • 500 gram fresh (cylinder-shaped) Korean rice cakes, cooked in boiling water for 2 minutes
  • 1 tablespoon cooking oil
  • 200 grams seafood (prawns, clams, squid, etc)
  • 100 grams chicken fillet, cut into bite-sized pieces
  • 100 grams fish cakes, sliced
  • 3 bird's eye chillies, seeded and sliced
  • 1 tablespoon minced garlic
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons Gochujang (Korean hot pepper paste)
  • 50 ml water
  • 1 tablespoon hot pepper flakes (or to your taste)
  • Sugar to taste
  • 2 tablespoons chopped green onions

Instructions

  • Heat oil in a skillet. Add garlic and fish cakes and stir fry for one minute.
  • Add chicken, seafood, bird's eye chilli slices and fish sauce. Mix well and cook over medium heat until the chicken pieces are slightly brown.
  • Toss in all the other ingredients (except green onions) and cook for around 3 minutes. Coat the rice cakes well with the sauce.
  • Lastly, add green onions, mix well and turn off the stove.



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8 comments:

  1. Look spicy but I love ddubokkie! Very beautiful presentation, CG!

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  2. Awesome recipe...a must to try

    Aarthi
    http://www.yummytummyaarthi.com/

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  3. colourful and delicious rice dish

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  4. I can't wait to try this. I have made your Rabokki (yummy) and will be sure to use them in this recipe. Thank you for sharing your wonderful talents. Your photography is beautiful, your food is delicious.

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  5. What a lovely appetising dish! I'm also recently cooking a lot of Korean dishes (have just bught another cabbage to make more kimchi!). Many Japanese ingredients can also be used in Korean cuisine, so it's very practical too.

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  6. I tried similar rice cakes long time ago...hmmm...I believe they are the Shanghai rice cakes - the shape almost look similar. Not so sure abt the texture similarity though.

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  7. Another delicious recipe, this is great for dinner as a main course or side dish.

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  8. Awwww I love ddubokki too! Always saw this in Korean dramas. Will try to make it based on this recipe next time. I usually just bought it from the local Korean canteen or bought a ready made ddubokki sauce, it's quite nice but probably not very healthy. I like to add boiled eggs too to my ddubokki. I agree usually it's very spicy and sweet, definitely will try this recipe next time.

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