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Ddukbokki Recipe (Traditional Korean Rice Cake)

Manuel D. Walker by Manuel D. Walker
May 21, 2023
in Recipes
0

I am sharing my ddukbokki recipe here and it is a popular recipe in South Korea. It is not just a rice cake, it is made from fried soybean paste. You can enjoy this recipe with any kind of side dish or even as snack. If you are looking for a healthier version of this recipe, I recommend to make it using less

Have you ever had a ddukbokki? If not, you must try this delicious Korean rice cake. It’s made by mixing rice flour with sugar and other ingredients. You then pour oil into it and steam it.

In this blog, I will teach you how to make ddukbokki (Korean rice cake).

Introduction: Do you love rice cake and kimchi? In traditional Korean cooking, rice cakes are usually made with red beans, rice, vegetables, and seasoned with a special sauce called ssamjang. This ddukbokki recipe is a great example of traditional Korean food. It is very popular in Korean cuisine and is also known as “Korean-style rice cake”.

ddukbokki

Article Summary show
Ingredients
Preparation
Storing
Cooking
Frequently Asked Questions
Top myths About ddukbokki
Conclusion

Ingredients

Rice

Rice flour

Sugar

Ginger

Sesame

Oil

Korean red pepper powder

Preparation

ddukbokki

How to make ddukbokki (Korean rice cake)

This recipe is based on traditional Korean recipes.

To make ddukbokki, you mix rice flour with sugar and other ingredients. Then, you pour oil into it and steam it.

First, prepare the ingredients.

Ingredients:

Rice Flour, Sugar, Salt, Shortening, Yeast, Water, Egg

1. First, prepare the ingredients.

2. Rice flour is used to make ddukbokki.

3. Mix rice flour with sugar and salt.

4. Add shortening, yeast, and water.

5. Let the mixture rest for 15 minutes.

6. The mixture should look like this.

7. Pour oil into the mixture.

8. Let the mixture rest for 3 hours.

9. The mixture should look like this.

10. Steam it for 30 minutes.

11. After steaming, remove the ddukbokki from the pan.

12. Let it cool down.

13. Enjoy your ddukbokki.

Storing

Ddukbokki is a traditional Korean rice cake. The main ingredients of this ddukbokki are rice, sesame seeds, sugar, salt, and red pepper powder. In order to store ddukbokki, you should mix the ingredients together, pour the oil, and then put it in a refrigerator.

Ddukbokki can be stored for up to 3 months.

Cooking

ddukbokki

Today, we are going to make ddukbokki. You might know this Korean food, but have you ever tried it? If not, let me show you the recipe.

Step 1: Ingredients

1 cup rice flour

3/4 cup sugar

1/2 teaspoon salt

1/4 cup shortening

1/2 cup water

Step 2: Instructions

Put the rice flour, sugar, salt, and shortening in a bowl.

Mix well.

Add water and mix well.

Step 3: Procedure

Heat a frying pan with oil.

Grease the pan with shortening.

Pour the mixture into the greased pan and cook for 4 minutes.

Then turn the heat to low.

Let it cook for 15 more minutes.

Step 4: Finishing

Remove from heat and put on a plate.

Cool and enjoy!

 Frequently Asked Questions

Q: What’s the best part about ddukbokki?

A: The best part is how delicious it is! My mom always makes it for me.

Q: What’s the best thing about being a chef?

A: I love working with my hands.

Q: What’s the best thing about being a cookbook author?

A: The best thing is getting to work on my own recipes.

Q: How did you get into food?

A: When I was young, my mom used to make ddukbokki for me and my sisters. We would all eat it together as a family. That was my inspiration.

Q: What’s your favorite recipe from your book?

A: I like my mom’s ddukbokki recipe because it’s one of the easiest.

Top myths About ddukbokki

1. Ddukbokki is always sticky.

2. You have to use a lot of oil.

3. You have to cook it for a long time.

4. If you add soy sauce,

 Conclusion

Ddukbokki is one of the most traditional dishes in Korea. It has been a part of Korean culture for centuries.

It is made from rice flour, sesame seeds, and soy sauce. Then, it is rolled into balls and deep fried.

The final product looks like small balls of rice cake that are crispy on the outside and soft on the inside.

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Manuel D. Walker

Manuel D. Walker

As a person of interest in the kitchen, I love creating recipes, photographing food, and sharing them with you. I'm always trying new foods, and I make sure to cook and eat everything I photograph. I love to explore and experience new cuisines and cooking methods. I've been cooking since I was 12 years old and I have more than 50 cookbooks on my shelves. I have recently created a website that focuses on the food side of my life. You can read more about it here.

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