Spicy Korean Rice Cakes (Duk Boki) Recipe

Spicy Korean rice cakes duk boki

The Spruce Eats / Cara Cormack

  • Total: 75 mins
  • Prep: 60 mins
  • Cook: 15 mins
  • Yield: 4 servings

This Korean dish of cylindrical rice cakes (duk) covered in a thick, spicy sauce is a popular street food in Korea. It is also eaten as a casual meal at home or as a drinking snack.

You can make dukboki with fish cakes (oden, o-mook), but it's also good made with beef or no meat at all for a vegetarian version. It's delicious served with Napa cabbage or bok choy. You can change the vegetables to suit what you like or what you have at home—other options you might consider include green onions or scallions, sugar snap peas, and even yellow, green, or red sweet bell peppers. If you like this recipe, try out Rabokki, which is dukboki and ramen.

Ingredients

  • 1 pound cylindrical rice cakes (duk, cut into 2-inch pieces)
  • 3 cups water
  • 1 tablespoons kochujang (hot chili pepper paste)
  • 1 teaspoon kochukaru (hot chili powder)
  • 2 teaspoons garlic (minced)
  • 1 tablespoon sugar
  • 1 1/2 tablespoons soy sauce
  • 1 package rectangular fish cake (oden or omook, sliced into 1-inch pieces)
  • shiitake mushrooms (soaked and sliced into pieces)
  • 2 cups Napa cabbage (chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for spicy Korean rice cakes duk boki
    The Spruce Eats / Cara Cormack
  2. Soak rice cakes (duk) for about an hour in cold water (see tip at the end if short on time).

    Soak rice cakes
    The Spruce Eats / Cara Cormack 
  3. In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce and bring to a boil.

    Mix spices
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  4. Add fish cakes and bring back to a boil.

    Add fish cakes
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  5. Add the mushrooms, cabbage, and rice cakes.

    Add mushrooms
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  6. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.

    Bring to a boil
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  7. Serve as a casual meal or a snack when drinking.

    Serve
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  8. Enjoy!

    Spicy Korean rice cakes
    The Spruce Eats / Cara Cormack

Freezing and Defrosting Rice Cakes (Duk)

If you have rice cakes left over from your meal, it's quite possible to freeze them for later use. However, you should be cautious in doing this, since freezing your rice cakes can impact their texture (one of the features people like about Korean rice cakes). They will freeze best in a very cold freezer. If you have access to a home vacuum packing machine, that will help prevent freezer burn.

To defrost the frozen rice cakes before using them, wait until just before you're ready to cook them, remove them from the freezer, and place them in cool water for between 10 minutes and one hour (until they're thoroughly defrosted). Then cook them immediately.

Tip

  • If you don't have time to soak the rice cakes for an hour in advance, you can add the rice cakes into the pot in the very beginning with the sauce. Simmer for about 10 minutes before adding fish cakes and simmer for a few minutes more after adding vegetables.