It is made with rice cakes (garaetteok, cylinder-shaped rice cake), fish cakes, boiled egg, and seasoned with chile paste. The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste. You might be able to find it easily at food vendors on the street of Korea. There are always delicious dukbokki boiling and ready to go. Garnish with sesame seeds if you like.


Recipe Summary

5 mins
25 mins
30 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.

  • Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.

  • Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.

Cook's Notes:

It's quite spicy. So check the taste when you add the sauce so that you can control the amount of heat.

If you use frozen rice cakes, just defrost them in the microwave for 30 seconds. Don't boil the rice cakes for too long, otherwise they will be mushy.

Nutrition Facts

183 calories; protein 4.4g; carbohydrates 41.6g; fat 3.3g; cholesterol 16.4mg; sodium 733.4mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
So, this is one of my favorite Korean dishes. You can bet I'm ordering this EVERY TIME I go out to eat at a Korean restaurant. It's also my favorite dish to introduce to newbies to this type of Asian cuisine. Of note: the recipe mentions "fish cakes" but not "rice cakes." Both are a must for this dish. I didn't have fish cakes on hand so could not use them this time (quarantine) but I always have rice cakes either in the fridge or the freezer. Loved the sweet sauce, although I reduced the sugar to 1.5 T since this recipe called for corn syrup (which I actually loved this addition). I also added minced garlic to the sauce. And I was very varied in my Korean fish stock. The ingredients used...water and anchovies are, of course, great, but I added konbu, green onion, onion, dried mushrooms, ginger to the stock, then strained all that out to make the broth clear. Super flavorful this way. Overall, the sauce is what made the dish for me, and I appreciate the author taking the time to capture the recipe! Read More