Korean Rice Cakes (Dok Boki) Recipe

Korean Rice Cakes (Dok Boki) Recipe

Glutinous rice cakes are chewy and slightly bouncy. On their own, they don't have a ton of flavor. But glazed with a combination of chili paste, sugar, soy sauce, and vinegar, as they are in this recipe, the little cakes hold their own.

  • Yield:4
  • Active time: 10 to 20 minutes

Ingredients

  • 6 to 8 fresh long rice cake sticks, or 20 smaller rice cake sticks
  • For the sauce:
  • 3 tablespoons Korean chili pepper paste
  • 3 to 4 tablespoons light soy sauce, depending on saltiness
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • roasted sesame seeds to garnish

Directions

  1. 1.

    If using fresh rice cake sticks, proceed with step 2. If using refrigerated rice cake sticks, boil according to instructions on package, about 5 to 10 minutes, until soft.

  2. 2.

    Heat cast iron skillet over high heat. Add olive oil and pan-fry rice sticks for 3 to 4 minutes per side, until lightly brown. Alternatively, brush rice stick with oil and broil for 3 minutes.

  3. 3.

    Mix ingredients for sauce together. In a mixing bowl, coat rice sticks in sauce and top with sesame seeds. Serve hot or tepid.