Ddok Sanjeok (Korean Rice Cake Skewers)

Featured in the Honolulu Star-Bulletin on July 8, 2009.
Recipe compliments of Austin Kang, President, Coral Creek Golf Course.



Ddok Sanjeok (Korean Rice Cake Skewers)

  • 1/3 pound beef
  • 3 medium size Korean rice cake rolls (available at Korean markets)
  • 1 medium carrot
  • 10 small green onions
  • 5 dried oak mushrooms, soaked


  • 3 tablespoons soy sauce
  • 2 large green onions, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame salt (recipe follows)
  • 2 teaspoon sugar
  • Black pepper to taste
  • 3 tablespoons vegetable oil for frying


  1. Cut rice cake into 2-inch lengths.
  2. Lightly score the beef and cut it into 3-inch long x 1/2-inch wide pieces.
  3. Cut the carrot 2-inch long x 1/2-inch wide pieces; blanch in boiling water.
  4. Slice the green onions into 2-inch lengths.
  5. Cut the mushrooms into 2-inch long x 1/2-inch wide pieces.
  6. In a small mixing bowl, combine all the sauce ingredients.
  7. Marinate the beef, rice cake, carrot, green onion and mushrooms in the sauce for 1 hour.
  8. Skewer ingredients in the following order: rice cake, beef, green onion, mushroom, carrot, rice cake.
  9. Pan-fry skewered ingredients in oiled pan with remaining sauce.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
320 calories, 18 g fat, 2.5 g saturated fat, 15 mg cholesterol, greater than 1500 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g sugar, 13 g protein


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