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Dduk Bo Gi (Korean Rice Cake Casserole)

One of my sisters loves anything mochi. This is a favorite dish of hers. A Korean staple street food dish is made with long rice cake sticks cooked in a spicy chili sauce. Dduk signifies good luck and longevity as well.


The Korean rice cake comes in various different shapes, rectangles, oval circles, cylindrical sticks and rounds as well. I like the addition of seasoned ground pork belly and won bok.

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 25 minutes | Ready In: 50 minutes
Ingredients: Print   Add to cart
US Metric

/4 lb. pork belly, thinly sliced
1 lb. cylindrical rice cakes (Dduk), soaked in water 30 minutes, drained
3 shiitake mushrooms, soaked, stems removed, thinly sliced
1 TB vegetable oil
6 oz. fish cake (rectangular size), 1-inch squares
½ small won bok, chopped
1/4 c. green onion, chopped
2 TB ko choo jang sauce (hot chili paste)
2 TB red miso paste
1 tsp. kochukaru (Korean chili powder)
1 TB sugar
2 TB Aloha shoyu
2 tsp sesame oil
2 tsp. garlic, minced
2 TB dry sherry
1 tsp. ko choo jang sauce
salt & white pepper, as needed
Garnish: chopped green onion, toasted sesame seeds

Cooking Process:

In a small mixing bowl; combine marinade ingredients. Marinate pork 15 minutes. In a large saucepot over medium high heat. Stir fry pork in oil until browned. Add water, duk, ko choo jang, kochukaru, miso paste, sugar and soy sauce. Bring to a boil. Reduce heat; simmer 10 minutes. Add mushroom, fish cake. Simmer 5 minutes. Add won bok, green onion and optional eggs. Stirring until mixed well. Simmer 2-3 minutes until thickened.

how to serve:

For service: Garnish with green onion and sesame seeds. Serves 4.