This 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.