Seasoned Rice Sticks (Korean cuisine) 떡볶이

Rice SticksThis is one of my favourite Korean dishes – very tasty and easy to make – dduk kokgi (떡볶이) which means “stir-fried rice cakes”.  The main ingredient of rice sticks can be purchased in a Korean grocery shop.

The recipe is from “Eating Korean” by Cecilia Hae-Jin Lee.


  • 1 packet rice sticks
  • 1 tablespoon vegetable oil
  • 1 onion – thinly sliced into strips
  • 1 carrot sliced diagonally into thin oval shapes
  • 1 zucchini cut into slices
  • 1 tablespoon Korean chilli paste
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Korean malt syrup (mool yut)
  • 2 green onions (shallots) sliced on the diagonal into 1 inch lengths
  • 6 shiitake mushrooms thinly sliced


Put the rice caks into a bowl of water and separate them so they don’t stick together. Soak for about an hour then drain the water and give the rice sticks a final rinse. Drain off all the water.

Heat the oil then cook the onion and carrot. Saute for a couple of minutes until  the carrot becomes a little bit soft.

Add the rice sticks, zucchini, chili paste, soy sauce, sesame oil and malt syrup.  Continue sauteeing for about another 5 minutes. If the rice cakes are still extra hard. cover and let cook for a couple of minutes to soften.

An option here is add a small quantity of boolgogi (cooked meat) or fish cakes but I prefer to keep this dish purely vegetarian and serve the meat separately.

Add the green onions and mushrooms and cook for another 2 or 3 minutes.

Pictures (click images to enlarge)

Rice sticks in the packet:


Soaking in a bowl of water:


The finished dish:


Here is my cooking with other dishes enjoyed in my workplace. From the left – japchae (potato noodles) with vegetables, steamed rice, bulgogi (at the top), Korean fish cakes (at the bottom), then rice sticks, steamed rice and a spicy Indian vegetable dish.



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