Toasted rice cakes (Cast-iron ddeokbokki) from Koreatown: A Cookbook (page 83) by Deuki Hong and Matt Rodbard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • h0lly on May 24, 2025

    I made this with fresh rice cakes that I had been storing in the freezer. I enjoyed the sweetness. That said, the gochujang I had on hand was extremely spicy so that might be why I appreciated the sweet. I used sugar but you had better believe I’m going to get some honey powder and try it with that. I also subbed dashi powder for the stock and fried tofu for the fish cakes. A delicious dish that you can sweeten to taste!

  • kitchen_chick on June 03, 2018

    A third voice agreeing that it's too sweet as written. I opted to leave out the rice or corn syrup.

  • Yildiz100 on March 26, 2018

    Omit the honey powder or sugar but otherwise made as written. Korean rice syrup is not all that sweet so it was fine with the 3 tbspoons, and it contributes a nice glossiness to the sauce. I think corn syrup is probably a lot sweeter so consider using less if choosing the corn syrup option. The crispiness from the cast iron cooking is an addictive texture. A keeper.

  • patioweather on March 23, 2018

    I found this to be much too sweet and will decrease the amount of sugar next time. Otherwise it is delicious.

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