Alternate Spellings: Goong Jeong Ddeokbokki, Gongjung Ddeokboki, Gungjung Tteokbokki
Ddeokbokki is one of the most popular snack dishes in Korea.
The modern version is a spicy preparation of stir fried ddeok, or rice cake, combined with sweet potato starch noodles, shredded carrot or similar vegetable, fish cake, onions, and garlic.
Ddeokbokki is probably derived from “Palace Rice Cake” (Gungjung Ddeokbokki), a special dish served to the King and certain nobles of the Chosun dynasty on the Lunar New Year.
Gungjung Ddeokbokki was made by braising ddeok, meat, vegetables, eggs, and seasonings in water, and then serving it topped with gingko nuts and walnuts.
round (cylindrical) Ddeok (Rice cake)
pork or beef
coral mushroom (substitute 1 bunch enoki or 6 common white mushrooms)
Pyogo beosot (Fresh or dried shiitake mushrooms)
dried bagogari (gourd rind – Substitute zuchinini)
mung bean sprouts
Meat and Mushroom Seasoning
ground black pepper
doenjang (soy bean paste)
kkaesoogeum (sesame salt)
kkaesoogeum (sesame salt)
3 to 6
6 to 8
Bagogari and Shiitake Mushrooms
Soak separately in cool water for at least twenty minutes.
Mushrooms and Meat Seasoning
Mince the garlic and place all the Meat and Mushroom Seasoning ingredients into a medium mixing bowl and mix well.
Let stand ten minutes.
Coral (or enoki)
Tear the mushroom into individual stalks (or small group if the stalks are very slender), rinse well in cold water.
Thin slice from top to bottom.
Cut the meat into thin strips about 1 1/2 inches long.
Add meat and mushrooms to seasoning mix and let stand fifteen to twenty minutes.
Wash all the vegetables in cold water.
Cut the carrot into thirds cross wise, then thin slice each section lengthwise. Cut the slices into “match sticks”.
Cut the onion in half from top to bottom, then medium slice each half (about 1/4 inch thick) also from top to bottom.
Cut crosswise into 1 1/2 inch long sections.
Cut each section in half lengthwise.
Remove seeds and seed pulp.
Tine slice lengthwise, then cut slices into thin “noodles”.
Bring a pot of water to a full boil over high heat. Add the rice cake and cook for one minute.
Remove the rice cake from the pot and rinse immediately in cold water.
Discard boil water.
Brush rice cake with sesame oil.
Separate yolks from whites.
Combine yolks and whip together.
Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
Remove from heat and let cool.
Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
Repeat with egg whites.
Thin slice the garlic from top to bottom and place all ingredients for the seasoning sauce into a bowl and mix well.
Lightly coat a stir fry pan with cooking oil and heat over medium to high heat.
Add beef and mushroom mix to pan and stir fry 30 seconds.
Quickly add all other vegetables and stir fry 30 seconds more.
Reduce heat to medium low, add seasoning sauce, ddeok, and simmer 10 minutes.
Remove from heat and garnish with egg strips and nuts.