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Baked Dduk Lavered with Bacon

Baked Dduk lavered with bacon

My hungry teenagers will be home in less than 15 minutes from school. I am sure they will be starving with tons of homework to do. I have a snack plan and easy appetizer that will knock your socks off.

Baked Dduk lavered with bacon

My dear friend Yoonsun showed me how to make these simple yummy filling Korean snacks that I am sure everyone in your family will enjoy. Today we are going to use these long tubular rice cakes (found in the refrigerator section of Asian grocery store)  which are the same type of rice cakes that are used to make the spicy yummy famous dduk bok ki. When you bake Korean rice cakes, they becomes slightly crispy on the outside and chewy and warm on the inside.  The laver (nori) seaweed leaves are slightly salty and crispy and the dipping sauce is a simple soy and brown sugar combination. You can even add bacon wrapped around the rice cake to give it extra protein and flavor that almost every teenager enjoys. When all the flavors of the sweet and salty combine and the crispy and chewy it creates something quite heavenly and magical in less than 15 minutes flat!

Baked Dduk lavered with bacon

What is a rice cake? A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia. For example, In Japan they call rice cakes mochi and in China they call rice cakes nian gao.  Rice cakes come in long tubes, round thin disks, squares and many other shapes. So the beauty of this dish is you do not have to use the long tubes but can use any rice cake you can find and shapes that you enjoy.

Baked Dduk lavered with bacon

What is laver? Nori? Gim? Laver is an edible, littoral alga (seaweed), and has a high content of dietary minerals, particularly iodine and iron. Laver is widely consumed in East Asia, where it is known as zicai in China, nori in Japan, and gim in Korea. My boys love laver and eat it by the packets full in school lunches. Their favorite laver flavor is olive oil.

Baked Dduk lavered with bacon

If you looking for a great after school snack or easy hot appetizer then please read along to find out how to make these yummy Baked Dduk Lavered with Bacon...

Baked Dduk Lavered with Bacon

Serves 4 adults as a snack or one hungry teenager

  • 10  rolled tube shaped Korean rice cakes (or any type of rice cake you prefer such as mochi, etc)
  • 10 (2 inch) width by (6 inch) length laver sheets (I cut up one sheet of laver into 4 slices lengthwise)
  • 5 slices of bacon cut in half (optional)
  • 1/4 cup soy sauce (tamari sauce for gluten-free)
  • 1 tablespoon of brown sugar (I used agave syrup)
  • cooking spray

Step 1: Preheat oven to 350 degrees F (176 degrees Celsius)

Step 2: Soak hard refrigerated Korean rice cakes for about 1/2 hour submerged in room temperature water just until slightly softened. Dry thoroughly and set aside. (If purchased fresh soft Korean cakes omit this step)

Step 3: Spray your cooking pan with a light layer of cooking oil.

Step 4: Take one Korean rice cake and wrap and roll in the laver (nori) seaweed leaf and then wrap the outside with bacon. Set seam side down on the baking sheet. (you can choose to add both the laver leaf and the bacon or maybe you just want to wrap with laver leaves or maybe just bacon. I think all three versions are very yummy)

Step 5: Mix together in a small bowl your soy sauce or soy sauce alternative and brown sugar or sugar alternative. Stir until well mixed.

Step 6: Brush a moderate amount of the soy sauce mixture on the Dduk lavered in bacon.

Step 7: Place the Dduk lavered in bacon in the oven and bake for about 15 minutes until the bacon is crispy and the rice cake is chewy on the inside and slightly golden on the outside. Reapply and brush the soy sauce mixture a couple of times during the baking process.

Step 8: Serve yummy Baked Dduk Lavered with Bacon as a yummy after school snack or a yummy hot appetizer at your next social gathering. Best served hot out of the oven.



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Baked Dduk Lavered with Bacon

By HWC Magazine  , , ,   

September 5, 2012

  • Cook: 20 mins
  • Yields: 4 Adults or 1 Hungry Teenager


dried nori leaves -

bacon -

Korean rice cakes -

tamari (soy) sauce -

sugar or sugar alternative -


  • Hi Bam! This looks simply amazing! I have never thought about wrapping up rice cakes, though this makes perfect sense! I imagine less fatty cured meats should work also (like turkey or ham)? Gotta give it a try soon!

    • Actually I used to make something in Japan that is very similar without the bacon. Take a few blocks of mochi and pop them in the oven for about 10-15 minutes just until they are golden brown on the outside and chewy on the inside. Take out of the oven and roll in a nori leaf and dip into the soy brown sugar sauce. These rock! Take Care, BAM

  • I’m sure your hungry teenagers will not be hungry for long – this looks incredible 😀

    Choc Chip Uru

    • Thanks CCU. You could whip some up to help you through exams. Take care, BAM

  • What a treat! Then again, anything wrapped in bacon must be good. I think it’s a law somewhere. I’d no idea that rice cakes came in assorted sizes like these nor that nori had various flavors (olive oil?). I’m saving this post and taking it with me the next time I go to one of this area’s Asian markets. I may not make these snacks but I will use the recipe to learn about the ingredients. Thanks, BAM!

    • Bacon makes everything taste better. My boys think it is one of the major food groups. I am glad I can open up a new area for you to explore some Asian ingredients and try some new flavors. Do you have an Asian grocery store near you? Take Care, BAM

      • There are many Asian markets in this area, BAM. I live about a half mile from “Little India” and about 2 miles from “Little Chinatown”, which is now surrounded by so many East Asian markets that they call it “Little Vietnam.” And throughout the area are a number of Japanese markets and a few Korean. I go to a few of them for spices, clams, and squid. I’d go more often if I knew someone who was knowledgeable of their stock. As it is, I bumble about. 🙂

        • Great news to hear. So you are all set to go. I also use a great little Indian provisions store for many of my spices. Now I wish they had a “Little Italy” in HK… still hoping….

  • Really interesting, I never tried anything like this. I will have to find those rice cakes at our Asian shop

    • Now if I would have said “Puto”, you would have been all over that sweet little Philippine steamed rice cake dish. This one is very different but I think you will like it very much. Take care, BAM

  • Waow…now I know what to do (not too found on the original Korean rice cake with hots sauce), will definitely steal this recipe and try it sometime in the future. Thanks for sharing.

    • Maybe you can make a similar version with for your bento boxes, but maybe with mochi instead…Take care, BAM

  • Oh my BAM, these look super tasty and when you mentioned crispy on the outside soft in the middle I instantly fell in love with the idea – I know this texture from twice cooked gnocchi. Add bacon and seaweed which I like to snack on… now I want some!

    • Thank you Martyna. I remember your twice baked gnocchi recipe and I tried it and loved it. These have a somewhat similar texture but are a bit different. I think you would love the flavor combinations. By the way I love the new layout of your website, very organized. Take care, BAM

  • I’ve never tried rice cake before but you got me curious. I’m going to look for it in the supermarket. Even the simple mixture of brown sugar and soy sauce sounds yummy! I don’t know why I had never thought of that.

    • Hello Alex. Do you have an Asian market near you? If so you can use really any shaped rice cake or even a mochi square. Take care, BAM

  • Heavenly! Can’t say I have tried these kinds of rice cakes before but I can guarantee I will love them.
    🙂 Mandy

    • Thank you Mandy! If you have an Asian grocery store near you please give it a go. Take care, BAM

  • Wow … Interesting. I think I have only ever had mochi as a sweet dish before. I’d like to experiment with it for sure!

    • This sounds like a great challenge in your experimental kitchen. Have fun with it. Take Care, Bam

  • Mich – Piece of Cake

    What a great way to serve these rice cakes. I have seen these in supermarkets but did not know what to do with them… thanks for this cool idea, BAM.

    • You are welcome. Actually one of the most famous Korean dishes to make with the tube shaped rice cakes is dduk bok gi (quick and spicy snack food). However, this is just a new spin on the use of tube shaped rice cakes. Rice cakes take on a whole new texture and flavor when roasted in the oven. I just love it kind of crispy on the outside and chewy on the inside. Yum yum! Take care, BAM

  • Terrific recipe! Love the idea – you can use rice cakes as the basic building block, then play with flavors so easily. Really good stuff here – thank you so much.

    • I am so glad you like it. There are millions of dishes you can make with rice cakes. Of course many of the dishes are traditionally from Asia. Baking, frying, stir frying, steaming all give this product different properties. You can make it into a dessert or savory so many options. Have a super week! BAM

  • Lucky teenagers. Never baked rice cake before, love your recipe, will surely give it a go.

    • Thanks Norma. Have you ever made fried Nian gao? That Chinese New cake is addictive. Take care, BAM

      • I make a stir-fry nian gao with meat and vegetables.

  • I want to come to your house for my after school (work) snack! These look delicious!!! My kids would flip for them. I don’t think we’ve cooked from Korea yet…I’m definitely putting these on the list for when we do. 🙂

    • The door is always open Kristy, please stop by. Making a few yummy dishes from Korea sounds like a great new challenge for you and the kids. Maybe start out with these easy appetizers or Spring onion pancakes, or a Korean BBQ. How fun!

  • What a delicious and creative afternoon snack!

    • Thank you and I am glad you liked it. The crispy, the chewy, the salty, the sweet usually is a winner for most. Take care, BAM

  • Let me just say, in my opinion, bacon on anything is always a wonderful idea! lol. This looks absolutely splendid.

    • You and my boys have the same motto and mission statement. My youngest boy has a shirt that says bacon strips over and over again. The shirt’s logo is a helpful reminder for me as I get the griddle going. Take Care, BAM

  • Those look wonderful! Of course you could wrap bacon around just about anything & I’d love it. I love the different names for rice cakes & really like how you give us such interesting info. Please keep posting, especially snack things (got a small party coming up that I need to bring muchies to).

    • Thank you Diane for your lovely comment! I will have lots more new party snacks coming your way soon but please do visit my appetizer category on Bam’s Kitchen as I have several quick and yummy snacks great for gatherings. “Tapas and Tinis” are a great fun way to host a small gathering. Take care, BAM

      • I will definitely do that. You always have such interesting ideas & I hope to try tons of them myself. Getting to be fall which is more my kind of weather for cooking now.

  • Zoe

    It is hard to believe that you can make these amazing snack so quickly and you actually made it!

    Nice to learn lots of cooking tips and techniques from you. Now following you at Twitter 😀

    • Hello Zoe, so glad you stopped by and thanks for the follow on twitter. Have a super week. BAM

    • Hi Zoe, “Blogger” is being very difficult tonight and wont let me place a comment on your website so I will put it here instead. You cookies look so chewy and delicious and actually quite addictive. Thanks so much for stopping by so I could find your little happy recipe corner. Take care, BAM

  • Thank you for this idea, I am giving this a try very soon. Everything is better with bacon!

    • I know you usually like the sweet things but this salty and sweet so I have you covered! Take care, BAM

  • Bacon is my secret weapon when I want my girls to eat something new. They love rice cakes, they love seaweed and they love bacon — so this is sure to be a winner with them. Great post Bam!

    • Good thinking. Quick fetch the asparagus and broccoli and we can disguise the veggies…

  • Hi Bam, thanks for sharing the recipe, look delicious and with bacon it sure taste good.
    Have a nice day.

    • Thanks for stopping by Amelia! Anything with bacon is better or so this is at least what my hungry teenage boys think…Take care, BAM

  • Your kids are so lucky to come home to such delicious snacks!!

    • I like my after school/works snacks too so it is a win win situation. Take care, BAM

  • thanks for a great idea on what to do with the rice cakes because i always make them in the same way and baking them with bacon sounds awesomely delicious!

    • Thanks for stopping by Janine. This is definitely a good change up from the usual spicy dish of dduk that we all enjoy. Give it a try I promise you will like it. Take care, BAM

  • Nami | Just One Cookbook

    Nice! I love dduk bok ki, and I love the mochi like texture (a little different but that’s something I can think of while eating it). I’m going to my Asian store tomorrow and have to get ingredients so I can make this for lunch or snack. My kids will love this for sure! I make something similar with mochi + soy sauce + sugar + nori, but never thought of bacon in there. Can’t wait to give it a try!

    • I know it is very similar to baking the mochi and then just wrapping with nori and the dipping sauce. My dear friend Naomi-san made this for me in Japan. However the bacon takes it to a new level. Have a super day. BAM

  • Lisa

    I know if I was still a teenager..and my friend’s Mom was you..serving these..I’d come over every day after school. What a brilliant idea to wrap up rice cakes with bacon! I want to pop one in my mouth right now!

    • Thank you Lisa! What is one more kid…. the more the merrier. Take care, BAM

  • Brilliant! I never knew what to do with these rice sticks or how to prepare them, but now it makes perfect sense. The nori-wrapped version is like the re-hydrated take on Japanese crackers, although so much better.

    • Thanks Hannah. I know many people just pass rice cakes up in the grocery store for the same reason. Rice cakes have so many potentials from savory to sweet and everything in between. Take care, BAM

  • I want a snack like this waiting for me when I come home! Lucky kids you have 😉 Anything wrapped in bacon is an automatic winner.

    • Thanks Ashley for stopping by. I am not holding my breath but maybe my kids will one day exchange the favor. Take care, BAM

  • Sharon | Chinese Soup Pot

    Thanks for sharing this recipe! I have not heard of dduk bok ki before. So when I first saw your photo for this post, I thought they were mini sushi rolls. =) These look super easy to make and they look absolutely delicious! Your teenager kids are lucky! =)

    • Thanks Sharon. These are very easy to make and think I will be bringing them to a gathering I am invited to this weekend. They are super portable. Take care, BAM

  • thank you for teaching me a whole lot of new words! I thought you had misspelled duck lol 🙂

    • Just kind of like Lavendar and Lime food trivia… glad to teach you a couple of new things. Take Care, BAM

  • I have to tell you I read the title three times and kept coming up with “Baked Duck” and then looked at the photo, a bit puzzled. Finally, I got it and this looks like my teens would most certainly devour these as an after school snack. Delish! Can’t wait to try it out on them.

    • I am sorry my play on words caused confusion but maybe that is what caught your eye to read more. I have found that bacon on anything really is the top incentive for getting teenagers to try new things. Take care, BAM

  • This looks very exciting! I love reading and seeing new tasty things 🙂

    • Thank you. I do too. I love trying to come up with new international dishes as no longer am I confined to only Western cuisines. You should see my spice drawer and dried food products area it is like visiting every part of the world. Take care, BAM

      • I think you should do a post on that spice drawer! 🙂

        • Now thats a great idea I need to a bit of cleanup and inventory management first. So so so many spices….

  • OMG, I LOVE this!!! How did I miss this post?!

    • Thank you Hip Foodie Mom! I love your title and with all of your yummy dishes I can see why your the coolest mom on the block. Take Care, BAM

      • Hey, you’re a pretty cool mom yourself! Baked Duk with bacon? Wow! Right back at ya! 🙂

  • Hi Bobbi! At first I thought you wanted to type “duck” instead of “dduk”.. then I found out it’s really dduk! Haha! This looks so easy and delicious for a quick snack!

    • Hello Jasline! I am glad everyone is learning new words and cooking terms. It is super easy hot appetizer for a gathering. I can’t wait to hear all about your travels. Take care, BAM

  • I know my grandsons would love this snack, BAM, so I have an inquiry out amongst my Facebook friends to let me know if they see the Korean rice cakes in any of the area specialty stores. Rice cakes in our area are made by Quaker Oats and are popped rice pressed into rounds that are eaten right out of the bag as a snack. ( )

    • Dear Kathleen you are so sweet and always make me laugh! Quaker Oats rice cakes (cardboard disks) are very different than Asian rice cakes as they are dried , baked, puffed and crispy. Asian rice cakes are made from pounded rice and then formed into dense cakes. They are firm and chewy and dense. Korean rice cakes are always found in the refrigerator section of the Asian grocery stores. Japanese -Mochi- rice cakes for cooking are found in the regular isles of the Asian grocery stores in little individual packages usually rectangles or squares and can be kept at room temperature. Have a super week and let me know if you can find these near you? Take Care, BAM

  • I’ve seen these rice cakes..and I’ve tried them but not in this way.. I can actually imagine them tasting really awesome! what a great idea!

    • Thanks Jo. I know they are not super sweet like a Western dessert but I really like the sweet and salty combo. Take Care, BAM

  • Pingback: Korean Dduk lavered with Nori and Bacon | a recipe sharing and bento blog()

  • Hi BAM, I tried your recipe today and they are really good, mine not as pretty and neat as yours but taste really good. Thank you for sharing this, I posted my version and link back to you 😀

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