Braised rice cakes (Ddeokbokki) from Everyday Korean: Fresh, Modern Recipes for Home Cooks (page 69) by Kim Sunee and Seung Hee Lee

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

Accompaniments: Fritto misto with kimchi tartar sauce; Drunken mussel soup (Honghap-tang); Garlic soy fried chicken; Candied sweet potato bites (Goguma mattang)

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

  • bernalgirl on April 24, 2026

    I doubled the cabbage — using green cabbage in place of savoy — and halved the sugar and this was a hit.

  • Lepa on January 26, 2020

    I wasn't crazy about this but it could be because I altered the recipe. I didn't want it to be too hot for the kids so I included the gochujang but omitted the gochugaro. I included the optional fish cakes and used Napa cabbage because my market didn't have savoy. The end result was much drier than the picture in the book. My son loved the chewy texture of the rice cakes. I happily ate them but doubt I'll make this again.

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