Duk Bok Ki (Stir-Fried Rice Cake)

  • Serves

    serves 6

By SAVEUR Editors

Published on February 27, 2002

Fish tempura, Korean hot pepper paste, and rice-dumpling sticks can be found at Korean markets in the United States. Home cooks in Korea also use beef, browned in sesame oil, as an alternative to the fish cake.


  • 1 (12-oz.) package of fish tempura (fried fish cake), sliced into 1''-wide strips
  • 1 tbsp. corn or vegetable oil
  • 1 small green cabbage, quartered, cored, and cut crosswise into 1'' strips
  • 1 cup Korean hot pepper paste
  • 1 cup sugar
  • 13 soy sauce
  • 1 clove garlic, peeled and minced
  • 3 scallions, trimmed and cut into 2" pieces
  • 6-8 hard-boiled eggs, peeled
  • 2 (16 oz.) packages fresh or frozen whole rice-dumpling sticks


Step 1

Bring a medium pot of water to a boil over high heat, add fish tempura, cook for 30 seconds, then drain and set aside.

Step 2

Heat oil in a medium pot over medium heat, add cabbage, and cook, stirring often, until slightly softened, about 5 minutes. Reduce heat to medium-low, cover, and continue to cook, stirring often, until cabbage is wilted, about 10 minutes. To make the sauce, stir together hot pepper paste, sugar, soy sauce, garlic, and 1⁄2 cup hot water in a medium bowl.

Step 3

When cabbage is wilted, add scallions and cook, stirring often, until just softened, 3 to 5 minutes. Add fish tempura and the prepared sauce; mix well. Increase heat to medium and bring to a simmer. Add eggs and stir gently until well coated. (The stew can be set aside at this point and reheated as needed.)

Step 4

Separate fresh dumplings from each other and add to stew, stirring gently until heated through, about 5 minutes. If using frozen dumplings, place in a medium bowl, cover with cold water, and soak for 20 to 30 minutes. Drain dumplings, separate, then blanch for 30 seconds in a medium pot of boiling water over high heat. Drain dumplings again, add to stew, and serve immediately.

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