Hi Everyone! For this recipe, I have a 5 star recipe (out of five) that my husband gave. It is oil ddeokbokki, called “기름 떡볶이” in Korean. Yes, you know ddeokbooki – it is a soft, chewy, sweet, and (often) spicy rice cake dish. It is very popular everywhere in Korea. This oil ddeokbokki is a little different from normal ddeokbokki for the flavor and especially the texture. It is more crispy and chewy. It has more hot pepper powder flavor in it than normal ddeokbokki. If you are tired of same old ddeokbooki, here is something different, yet delicious for you to try.
BTW, how are you all doing? It’s been about a half year since we moved to Korea. Life is pretty busy here, but thankfully, the kids adjusted well. Bryson and Logan are both doing great for their Korean and English speaking abilities. Bryson likes his kindergarten very much. My husband, Jason is in a vacation mood in Korea while he is preparing to get a job. It is rainy season now here, so it is hot and humid. The spring was awesome with a lot of cool breezes and beautiful nature. I’m out of control for eating Korean food, so I’m not doing very well with my diet. lol But for now, I will enjoy my delicious Korean food that I missed for years in America. hehe I just wanted to give you a brief update about us. I hope everybody stays cool and healthy. ^^ p.s Please leave a comment because I love reding your comments. 🙂
Yield: 2 Servings
Short Korean Lesson
- GiReum (기름) = Oil
- MaeUn (매운) = Spicy
- 2 Cups Sticky Rice Cakes for DdeokBokkI (30 Pieces)
- 1 Tbsp Hot Pepper Powder
- 1 Tbsp Hot Pepper Paste
- 1 Tbsp Cooking Syrup or Corn Syrup
- ½ Tbsp Soy Sauce
- 1 tsp Garlic, Minced
- 1 tsp Sugar
- ½ tsp Sesame Oil
- 3 Tbsp Cooking Oil
Obtain about 2 cups of sticky rice cakes for ddeokbokki. There will be about 30 pieces. I used freshly made ddeokbokki, so it was soft enough to use for this recipe. Separate each piece with your fingers, so they will fry evenly later. If you got frozen ones, or if yours are hard, boil them in water for several minutes until they become soft. Then, drain.
To make the sauce, add 1 Tbsp of hot pepper powder, 1 Tbsp of hot pepper paste, 1 Tbsp of cooking syrup (or corn syrup), ½ Tbsp of soy sauce, 1 tsp of minced garlic, 1 tsp of sugar, and ½ tsp of sesame oil into a bowl.
Mix everything well. The sauce will be a little thick.
Pour about 2 Tbsp of cooking oil into a heated nonstick pan.
Put the rice cakes into the heated pan.
Then fry for about 3 minutes on medium-high or until they become nicely golden brown.
Add the sauce to the fried rice cakes. Mix everything so that all the rice cakes will become covered with the sauce evenly. Reduce the temperature to medium and cook for 2 more minutes. If your rice cakes seem dry, you can add another 1 Tbsp of cooking oil.
Stir the rice cakes often. It is important not to fry the rice cakes on high. It is also important to stir them often, so that the sauce on the rice cakes will not burn.
It looks spicy, but it is not as spicy as you think. It has just the right amount of heat and flavor. The crispy outside, with tasty sauce and chewy inside, makes a very delicious oil ddeokbokki. Since it was a little spicy for our kids, I made some soy sauce ddeokbokki for them and they loved it too. 🙂 I hope you enjoy this recipe.