Today, I want to share a delicious Korean street food recipe that brings back my childhood memories of school. It’s skewered sweet and spicy rice cakes called TteokGgochi in Korean. You can make this authentic Korean street food right in your kitchen by following this video. Let’s get started.
Yield: 10 Skewers
Short Korean Lesson
- Bbahng (빵) = Bread
- Tteok (떡) = Sticky Rice Cake
Video Instructions
Main Ingredients
- 20 Sticky Rice Cakes
- 10 Skewers
- Some Oil for Frying
Sauce Ingredients
- 3 Tbsp Ketchup
- 2 Tbsp Red Pepper Paste
- 2 Tbsp Honey (or Corn Syrup)
- 1 Tbsp Sugar
- 1 Tbsp Soy Sauce
- 2 Tbsp Cooking Wine (Mirim)
- 1 Tbsp Onion Juice
- 1 Clove Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Chopped Peanuts
- ⅛ tsp Black Pepper
Directions
Obtain 20 pieces of sticky rice cakes.
Boil frozen rice cakes for 1 minute, or until soft. If they are not frozen, then boil them for 30 seconds.
After that, drain water, rinse in cold water, and pull them apart.
Cut the rice cakes in half.
Put 4 or 5 rice cakes on a skewer. You will get about 10 skewered sticky rice cakes.
Place the rice cakes in a heated pan with a little oil. Fry the rice cakes until they become golden brown.
While you are frying the rice cakes, make the sauce. So, first grate an onion to get 1 Tbsp worth of onion juice.
Crush 1 Tbsp worth of peanuts into little chunks. (Peanuts are optional.)
Mix all of the sauce ingredients in a pan.
Heat the sauce on medium until it boils, stirring occasionally.
When both sides of the rice cakes become nice golden brown, they are ready for the sauce.
Coat the fried rice cakes with the sauce. You can use a brush or spoon.
This is one recipe worth making! I hope you enjoy them as much as I do.
Hi! I made your Ddeokggochi tonight. It turned out great – crunchy and sweet and spicy! My brother and Mom loved it too. Thanks so much for the recipe!
Hi, pho50
Wow, thank you soooooo much for your comment. I’m very happy that you tried Ddeokggochi and liked it. I hope I can fill this site with more other recipes. Have a good day..bye!!
I’ve been wanting to make ddeokggochi for so long (recipes are hard to find =__=) and I finally had all the ingredients yesterday so I made it following your recipe!
It tasted so good and it tasted just like my friends mom version when she used to make it for us! Even my 8 year nephew loved it!
Thank you so much for the recipe Aeri~~
Hi, Ashleigh
Oh… I’m very happy to hear that you liked the ddeokggochi. haha..even your nephew loved it? Awesome !!! It wasn’t too spicy to him?? mabye it wasn’t..anyway.. thank you sooooo much for your comment !!! It’s always happy to get reviews like yours. Have a great day !!!
This is a wonderful snack food. When cooking make sure you get the rice cakes crispy before coating them with the sauce. They taste the best that way.
Hi, honey ~~
How a helpful information!!!! I like that you mention some ideas that I forgot to mention..hehe thanks. You are the best !!! 😀
Me and my husband just made some and it was d-e-licious!!! thank you so much aeri unni I cant wait to try the kimchi ramen and jangjorim for my 2 yr old baby boy =]
Hi, kairi
Oh.. did you ? ^^ I’m happy to hear that !!! haha.. for 2 year old baby, ramen will not be too spicy ??? 😉 your son must be good at eating spicy food.. wow.. jangorim sounds good.. Thank you
Hi Aeri, this looks great. I think I’ll try making it tomorrow. Have some rice cakes just sitting in the freezer. Lol.
Hi, tw1light
Yes, try it. so far many people really liked it. 🙂 Rescue your frozen rice cakes from the freezer. lol… hehe thanks !!!
Hi Aeri,
Tried it today. I didn’t have skewers so I just did it without ^^”. But I love the sauce!! And added more onions…really chunky. Yummy! Thanks for the recipe.
Hi, tw1light
haha.. very good !!! actually I just wanted to show how they make and sell this snack in Korea.. you don’t have to use skewers if you don’g have.. Happy to hear that you loved it. thanks !!!
Hi Aeri, I just watched this video. Wow! The knife you are using is pretty neat! Is it like a Chinese cleaver? What brand is it? I myself am Chinese but fell in love with all things Korean after watching Dae Jang Geum. LOL! In fact I even got DJG cooking DVD and tried making Korean Royal Palace food. Have been to Seoul twice and loved it!
Hi, Marg
I don’t know why ..but I just found your comment..oops sorry for late reply. aha..you watched Dae Jang Geum ?? cool~~~ DJG cooking DVD ?? It shows how to make Korean royal palace food ?? wow.. I didn’t know that there is that kind of thing.. hehe anyway.. thanks !!!
Hi Aeri, it’s ok. Kenchunayo. I found the Rada knives under Chef’s Stuff in your blog. As you can see I’ve been busy in the kitchen lately. Just made this recipe. It’s perfect for our weather in Sydney right now! Reminds of kimduksoon in Seoul, except I can eat it in my own home : D
Hi, Marg
hehe.. yep..I posted the knives I use for cooking.. you found it. 🙂
Thanks for trying the recipe..I’m happy you enjoyed it.
Aeri,
My husband and I really loved your Ddoekggochi recipe. This food made me to think of my childhood memories back in Korea almost twenty years ago. Thank you and I am so happy that you are a good christain, too.
Hi, megan
Aha… so you are a Korean ?? Nice to meet you !!! Thanks for trying my recipe. Hehe… I want to be a good christian. Hope to see you again~~ 🙂
Yes, I am Korean. I am slow type in korean. I need to learn to type in Korean faster. Soon, I will write in Korean because I want to communicate with you in Korean. I live in the east coast area. Are you? I am just wondering if you live close where I live. Thank you for the recipe again.
Oops! I made lots of spelling and grammar mistakes cause I don’t read it twice. Sorry, but I hope you understand what I mean.
Hi megan
haha.. oops..I just asked you..if you are related to Korea in any ways… on my other reply… so you are Korean.. That explains a little.. why your son loves Korean food.right ?? ^^ hehe.. Don’t worry about your English.. I think yours is great. So you moved to USA ..or You were born in USA ?? I’m living in PA.. how about you ??
I tried this about a week ago. We loved it!! I love the chewy texture! I did it without the skewer though…but I believe it is a lot easier to eat it with skewer or for frying..it’s very sticky.
Definitely will try it again with the skewer,, Thanx Aeri..
hi Sally,
oops.. I thought I replied to your comment..and huk.. maybe I didn’t.. sorry.. anyway.. without skewer.. the taste will be same.. so it’s okay.. hehe yep.. try it again.. someday. thanks 😀
I just tried this recipe, and loved it! Thanks Aeri ^^
I didn’t put in ketchup or onion juice, but it still turned out great…and it also turns out that this sauce is a great marinade as well =) I had some leftover sauce, and marinated some pork with it, then pan-fried them after a day of marinating. Yum!
hi Ariel,
Great. haha.. clever idea to use the sauce for your pork. 😀 Thanks.
btw.. your name is similar with mine.. hehe
I made these today, without the skewers, and I made another recipe for Dduk Bok Ki at the same time. This one was much more popular. So much flavor, even though I forgot the garlic (I love garlic, so I don’t know what I was thinking).
Thank you for the really good recipe and the neat video.
is there a substitute for the cooking wine, mirim? because i dont want to buy it when im only using it to make this.
hi christina,
I will say..just skip the cooking wine.. but.. for the sauce.. it can be too thick.. so add 1 or 2 tbsp of water instead.. ^^
thanks
Hi, Aeri!
I found a bag of frozen Korean rice cake in an Asian store, but they are sliced.. I didn’t have skewers so I tried frying them without the skewers.. Unfortunately, it didn’t turn out well since they were sticking to each other and they didn’t turn brown like yours. It was a failure and I just threw them away. I still have like 2/3 of that bag and would really like to make these. What should I do?
Thanks! I’m a big fan of your website. =)
hi MelissaTX,
You can just fry them in a pan with oil. Once it starts to fry.. they should apart each other.. even if some are sticked together it’s okay.. just fry them and coat with the sauce ..it will taste good. good luck.
Hi Aeri,
I made this today for a potluck, but it was hard when I brought it there… because I made it an hour in advance! Still, I enjoyed the flavors very much!! I wanna make some more!
hi Yer,
that was a good choice for potluck.. 😉 it tastes great when its’ cool too.. make some more..and give some to me.. hehe jk.. ^^
Hi Aeri,
I’m a big fan of Korean Ricecakes! 🙂 I absolutely adore tteokbogi! I have question – how do we reheat the leftovers of ddeokggochi?
Say I make 10 skewers, but want to keep 5. What’s the best way to store them and reheat them?
Thanks for the recipe! 🙂 🙂
hi Lynette,
Use microwave, toaster oven.. even frying pan on a stove will work.. just you might lose your sauce..and have to watch not to burn the sauce.. ^^ store them in the refrigerator. It is best to eat when it’s fresh though.. hehe
Hi Aeri are these spicy?By the way is sweet rice flour the same thing as glutinous rice flour?
hi Dashon,
I don’t think they are that spicy..but my sister-in-law and husband think it is spicy.. so yes.. it is spicy.. 🙂 yep.. they are same..
Is it okay to make it not spicy
hi Dashon,
In korea.. some mom’s use ketchup instead of red pepper paste for their kids who can’t eat spicy food.. maybe you can try that.. just if you use ketchp.. make sure you adjust (reduce) the sweetness a little..because ketchup itself is already sweet.. 😉
Thank you 1 more question do you use the same amount of ketchup as the red pepper paste
hi Dashon,
Yes, try same amount of ketchup..but as I said.. you might have to reduce some sweet ingredients amount.. because ketchup is sweet..
Hi Aeri, i made this a few times and it was delicious, the first time i made it was with the homemade sticky rice, and it came out perfectly when i skewered them. but i bought the sticky rice from the store this time and whenever i skewered them some of it broke. Any tips ?
hi Tyda,
I think depending on the ingredients they used to make the sticky rice cakes.. (if they only use rice flour.. or if they mix some normal flour to rice flour..) the texture seems a little different like that.. and problem you have.. or when you cook frozen rice cakes in hot water.. that can happen too.. that case thaw your frozen rice cakes for sometime before you boil them in hot water. I hope my tips work for you.
I made this tonight – it was delicious! Thank you again for sharing your recipe!
Hi Aeri,
Just getting into the Korean cuisine and made these sticky rice cakes for Christmas. I ate too many they were so good. Thanks for your website, onto soups next :O)
Hi I want to try this but is there something I can use as a substitute for the cooking wine? ❓
hi puchi,
You can just skip cooking wine.. it will be still delicious 🙂
Hello Aeri I really love watching you cook, and have been wanting to make your Spicy Sticky Rice Cake GgoCh for some time now. I have finally managed to find all ingredients except for the red pepper paste. I don’t live anywhere near a specialty market and have tried so hard to find some. Is there anything I can substitute for the red pepper paste? I did buy a hot pepper garlic sauce, would I be able to use that and still get something similar to your red pepper paste? I appreciate any help you can give me. Thank you and keep on cooking…Zesti
hi Zesti,
If you are living in america.. you can buy it from amazon.. red bean paste gives the good flavor to it.. so I recommend it ..
here is a link for you.
http://www.amazon.com/Sempio-Pepper-Paste-Gochujang-6-6-Pounds/dp/B004R9GFJU/ref=sr_1_2?ie=UTF8&qid=1338485588&sr=8-2
however, if you still can’t get it.. you can try the sauce you have.. Sorry I don’t know exactly how it taste like.. but hot pepper garlic sauce sounds good to me.
or you can use some more ketchup and add some hot pepper powder if you have.. thanks..
Hi Aeris ^^ I have been a fan of you for a year (?) now and I really love your recipes!! I have all the ingredients to make this, but I don’t have honey 🙁 or corn syrup, can I skip it and add more sugar? Or can I add caramel? I hope you reply ^_^ <3 I love ur videos and blog!!
hi Anna,
Thanks for being my fan. hehe… About your question, you can just use sugar instead. 🙂 Enjoy this recipe. thanks
what if i dont have onion juice? 😕
I meant.. you can just mince some onion too. ^^
Hello! Is it really needed to put Red pepper paste and cooking wine while making this? Because i don’t have some. What can i substitute for it? Any kind of honey will work right?
You can use hot pepper powder instead of hot pepper paste and you can skip cooking wine (just use water..)
can this be healthy since im on a diet?
Hi..
Well, I don’t know how strict diet you are on now.. sine it is fried..and has sweet ingredients on it.. it is not that healthy for your diet. ^^:; eating this Sometime can be okay though. Good luck for your diet. 🙂
Tried this recipe and its absolutely brilliant, had it with some korean alcohol as well. Perfect match.
hi jon,
Thanks for trying my recipe. 🙂
OK, despite the previous email I sent you, it is possible for me to eat with caution, right? 감사합니다
hi ….,
I’m sorry what you mean ?? ^^:;
Hi Aeri! I don’t have onion juice so can I skip it or replace with minced onion?
hi han,
Yes, you can use minced onion..but if you can get juice out of the onion (can use garlic mincer..or grater)..it can be even more flavorful for this dish. 🙂 Thanks..
Really enjoyed this recipe! Though my sauce doesn’t stick on as nice as the picture shows haha.
hi mel,
^^ haha.. good job for your Korean cooking. You can always just dip the sauce also. 🙂 Thanks
where can you buy rice cakes in Pennsylvania?
Hi Deb Martin,
I don’t know where you live in PA but there are some big Korean groceries in philiadelphia like ‘assi plaza’ or ‘Hmart’. And any other small Korean grocery stores around will have rice cakes too. Please search a Korean grocery store around you. ^^ thanks
i live in the uk (wales) and i really want to try traditional korean food and i wouldnt know where to buy it where im from
hi Siobhan Douglas,
If you can find a Korean or Asian grocery, please try it. I hope you can find it somewhere.. so you can try Korean food. Thanks
I ate these at a Korean festival in NYC & found your recipe to make them at home. Let me just say WOW! I have used 1/2 the pepper paste to adjust the spiciness & use water instead of wine. I also skip using peanuts but the sesame oil gives them a perfect nutty flavor. These are a favorite in our home!! Even my 2 yr old grand daughter loves them. Thanks for sharing!
hi Michelle,
I’m super excited to hear your story. Thanks a lot. happy happy…hehe