Jang Ddukbokki (Spicy Rice Cake with Fish Cake) Recipe

Ingredients with Measurements:
- 1 pound of rice cakes
- 4-5 fish cakes
- 1/2 onion, sliced
- 2 green onions, sliced
- 2 tablespoons of vegetable oil
- 2 tablespoons of gochujang (Korean red chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 teaspoon of minced garlic
- 1 teaspoon of sesame oil
- 2 cups of water
- Sesame seeds for garnish

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:

1. Soak the rice cakes in cold water for 30 minutes to soften them.

2. Cut the fish cakes into bite-sized pieces.

3. In a large skillet or wok, heat the vegetable oil over medium-high heat.

4. Add the sliced onions and green onions and stir-fry for 2-3 minutes until they are slightly softened.

5. Add the gochujang, soy sauce, sugar, minced garlic, and sesame oil to the skillet and stir-fry for 1-2 minutes until the sauce is fragrant.

6. Add the fish cakes and stir-fry for 1-2 minutes until they are slightly browned.

7. Drain the rice cakes and add them to the skillet.

8. Add 2 cups of water to the skillet and bring it to a boil.

9. Reduce the heat to medium-low and simmer for 10-15 minutes until the rice cakes are tender and the sauce has thickened.

10. Garnish with sesame seeds and serve hot.


- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for stir-frying
- Medium-low heat for simmering
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 350
- Fat: 12g
- Carbohydrates: 55g
- Protein: 10g

Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil such as canola or grapeseed oil.
- Gochujang can be substituted with any other chili paste or hot sauce.
- Fish cakes can be substituted with tofu or chicken.

Variations:
- Add vegetables such as carrots, mushrooms, or cabbage for extra flavor and nutrition.
- Use different types of rice cakes such as cylindrical or flat-shaped ones.
- Add hard-boiled eggs for extra protein.

Tips and tricks:
- Soaking the rice cakes in cold water helps to soften them and reduce cooking time.
- Stir-fry the onions and green onions first to develop their flavor before adding the sauce.
- Simmer the rice cakes in the sauce for at least 10 minutes to ensure they are fully cooked and tender.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.

Presentation ideas:
- Serve in a large bowl or individual bowls.
- Garnish with sesame seeds and chopped green onions.

Garnishes:
- Sesame seeds
- Chopped green onions

Pairings:
- Korean fried chicken
- Kimchi
- Steamed rice

Suggested side dishes:
- Japchae (Korean stir-fried glass noodles)
- Korean-style spinach salad
- Steamed vegetables

Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the rice cakes are too chewy, simmer them for a few more minutes until they are tender.

Food safety advice:
- Make sure to cook the rice cakes and fish cakes thoroughly to avoid any foodborne illnesses.

Food history:
- Ddukbokki is a popular Korean street food that originated in the 1950s.
- It was originally made with just rice cakes and soy sauce, but over time, other ingredients such as fish cakes and gochujang were added to create the spicy version we know today.

Flavor profiles:
- Spicy, savory, slightly sweet

Serving suggestions:
- Serve hot as a main dish or snack.

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Region: Korean

Taste: Spicy, Savory, Tangy, Umami, Sweet