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

  • scallions
  • soy sauce
  • carrots
  • green cabbage
  • mirin
  • daikon radishes
  • jalapeño chiles
  • kombu
  • gochujang
  • dried anchovies
  • honey powder
  • fish cakes
  • gochugaru
  • Korean rice syrup
  • Korean rice cakes

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

  • 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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