Whenever I crave a good authentic Korean food, I don't think of the fancy gourmet kinds. I crave humble street foods in Korea. There are many to choose from, but these spicy rice cakes have to be my #1 choice.
When I came across this crispy pan fried ddeokbokki (spicy rice cake) recipe, I was immediately sold. I was so attracted to the color of this dish (like a moth to light), I knew I had to make it. To be honest, I wasn’t too hopeful on the taste. Normally, the ddeokbokki I know is served in a pool of spicy sweet chilli sauce and even though the sauce is slurpingly-good, the rice cake usually left me with little to desire.
3 QUICK KOREAN SIDE DISHES IN UNDER 15 MINUTES!! Individually, each dish only takes 5 to 10 minutes. And they all go great with any Korean meal!!
Mama Kim’s Gochujang Sauce Ingredients Gochujang – 3 TBSP Doenjang – 1 TBSP Rice Vinegar – 1 tsp Sesame Oil – ½ tsp Sugar – 3 TBSP Sesame Seeds – 1 tsp Scallions – 1 TBSP Instructions Mix all ingredients in a bowl with a whisk. If sauce is too thick, add more rice vinegar or splash of water. Keep sauce refrigerated after use.
I let you know why I wanted to jump on Whole30, but I didn't tell you the number one reason I chose this program: I get to eat the food I actually like. I don't have a sweet tooth. I'm not a fan of bread-y foods. But give me some real home cooked Korean food and I'll immediately devour every last bit of it. Sadly in the good ol' U.S. of A., healthy lifestyles usually don't include a lot of ethnic recipes. But then I thought "Hold the phone, I'm a food blogger, I'm Korean ( well hal...