Hot & Spicy Rice Cake (Girum Tokbokki or Tteokbokki)

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This dish is commonly sold at food stalls and standing in the streets eating special rice cakes. I learned about this dish when I was living in Michigan. I got to know a Korean woman whom her daughter was in the same school when my son was attending a private elementary school. One afternoon she invited me to her place to have for lunch and she served me this dish. In the beginning, I thought the tubular rice cakes are white asparagus and was told it were rice cakes. I did enjoy the dish.

A couple of days ago, I went to a Korean grocery store and saw these rice cakes and that trigger my memory that I know about this dish and bought a bag of the rice cakes and cooked them and that is history. Enjoy!!



1 pound tubular shaped rice cake

5 cups water

2 carrots, peeled and finely julienned

1 large white onion, peeled and finely julienned

¾ pound deep-fried fish cake, thinly sliced

3 tablespoons canola/vegetable/corn oil


Red Pepper Oil

1 cups canola/vegetable/corn oil

12 cloves of garlic, peeled

½ red onion, peeled

3 stalks green onion, cleaned and reserved only the white sections

9 tablespoon hot pepper powder

2 cayenne chilies or Chungyangi


Heat saucepan canola/vegetable/corn oil with green onion (only part only), cayenne chilies and garlic over medium-high heat for 5-8 minutes. Remove from heat and add hot pepper powder, stir to combine well for about 5 minutes. Strain the oil mixture through a fine sieve and set it aside for later use.


Hot Pepper Sauce

2¼ tablespoons hot pepper powder

1¼ tablespoons cooking wine

1¼ tablespoons starch syrup/corn syrup

2¼ tablespoons red pepper oil

1¼ tablespoons minced garlic

1¼ tablespoons dark brown sugar


Place the red pepper oil, hot pepper powder, cooking wine, starch syrup, minced garlic and dark brown sugar in a medium mixing bowl. Stir to combine until well.

Method for finishing the dish:

Heat a heavy based pot with water over medium-high heat and bring to a boil. Add the tubular rice cakes into individual pieces into the boiling water and constantly stirring to prevent the rice from sticking to each other and to the bottom of the pot. Reduce heat to medium-low and cook until the rice cakes are cooked and water reduced to about half the amount. Add the hot pepper sauce mixture, julienned carrots and white onions, fried fish cake slices and 3 tablespoons canola/vegetable/corn oil. Stir well and keep stirring while cooking further to prevent from burning. After 5-8 minutes the sauce will gradually become thicker and the rice cakes get glossy and soft. Turn heat off and ready to serve.

This entry was posted in Chindian Recipes, Fish and Seafood, Rice and Noodles, South Asia. Bookmark the permalink.

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