Baked Dduk Lavered with Bacon is a a delicious hot out of the oven baked chewy and crispy Korean appetizer treat with rice cakes, laver, bacon and a delicious tamari sauce.
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.
My dear friend Yoonsun showed me how to make these simple Baked Dduk Lavered with Bacon 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!
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. The tubular shape rice cake makes a perfect Baked Dduk Lavered with Bacon appetizer.
What is laver?
Laver (also known as Nori and gim) 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.
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Baked Dduk Lavered with Bacon
Ingredients
- Korean rice cakes - 10 rolls
- dried nori leaves - 10 (2x6) inch
- bacon - 5 slices cut in half (optional)
- tamari (soy) sauce - ¼ cup
- brown sugar or sugar alternative - 1 tablespoon
Instructions
- Preheat oven to 350 degrees F (176 degrees Celsius)
- Soak hard refrigerated Korean rice cakes for about ½ hour submerged in room temperature water just until slightly softened. Dry thoroughly and set aside. (If purchased fresh soft Korean cakes omit this step)
- Spray your cooking pan with a light layer of cooking oil.
- 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)
- Mix together in a small bowl your soy sauce or soy sauce alternative and brown sugar or sugar alternative. Stir until well mixed.
- Brush a moderate amount of the soy sauce mixture on the Dduk lavered in bacon.
- 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.
- 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.
Purely.. Kay says
Let me just say, in my opinion, bacon on anything is always a wonderful idea! lol. This looks absolutely splendid.
Healthy World Cuisine says
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
yummychunklet says
What a delicious and creative afternoon snack!
Healthy World Cuisine says
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
Kristy says
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. 🙂
Healthy World Cuisine says
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!
Norma Chang says
Lucky teenagers. Never baked rice cake before, love your recipe, will surely give it a go.
Healthy World Cuisine says
Thanks Norma. Have you ever made fried Nian gao? That Chinese New cake is addictive. Take care, BAM
Norma Chang says
I make a stir-fry nian gao with meat and vegetables.
kitchenriffs says
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.
Healthy World Cuisine says
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
Mich - Piece of Cake says
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.
Healthy World Cuisine says
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
sybaritica says
Wow ... Interesting. I think I have only ever had mochi as a sweet dish before. I'd like to experiment with it for sure!
Healthy World Cuisine says
This sounds like a great challenge in your experimental kitchen. Have fun with it. Take Care, Bam
thecompletecookbook says
Heavenly! Can't say I have tried these kinds of rice cakes before but I can guarantee I will love them.
🙂 Mandy
Healthy World Cuisine says
Thank you Mandy! If you have an Asian grocery store near you please give it a go. Take care, BAM
Alex says
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.
Healthy World Cuisine says
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
Martyna @ Wholesome Cook says
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!
Healthy World Cuisine says
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
rabbitcancook says
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.
Healthy World Cuisine says
Maybe you can make a similar version with for your bento boxes, but maybe with mochi instead...Take care, BAM
rsmacaalay says
Really interesting, I never tried anything like this. I will have to find those rice cakes at our Asian shop
Healthy World Cuisine says
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
ChgoJohn says
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!
Healthy World Cuisine says
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
ChgoJohn says
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. 🙂
Healthy World Cuisine says
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....
Choc Chip Uru says
I'm sure your hungry teenagers will not be hungry for long - this looks incredible 😀
Cheers
Choc Chip Uru
Healthy World Cuisine says
Thanks CCU. You could whip some up to help you through exams. Take care, BAM
Jeno @ Week Nite Meals says
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!
Healthy World Cuisine says
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