June 02, 2010

떡볶이 (dduk bokki)

pictured: 감자 볶음 (potato stir-fry); two types of kimchi both made by Mama Kim: (1) 배추 김치 (napa cabbage) &; (2) 깍두기 (diced pickled radish); 단무지 (yellow pickled radish); 떡볶이 (spicy rice cake)

Oddly enough, cooking Korean food has been more of a challenge for me than cooking Italian, Thai, Japanese, Mexican, or American. My tastebuds simply refuse to lower their standard. And for that, I can only blame my dear mother and her skillful ability to whip up some really delicious Korean meals. Unfortunately, I still have much more practicing to do, but for the time being, I am "more than satisfactory" according to mi madre (thanks, 엄마). :)

Since there is currently no meat in my fridge (not by choice), I thought dduk bokki would be a good dish to make tonight. After all, it's quick, it's easy, it's delicious.

1 lb. pkg. of dduk (available at your local Asian market) - thaw, if frozen
Any veg. you want to add (I used 1/2 head of white onion and a few stalks of celery)
~ 4 cups of water or beef broth for a more flavorful base
~3 tbsp. Korean hot red pepper paste, more if want to light your mouth on fire and clear your sinuses (also available at your local Asian market)
1/2 - 1 tsp. Korean red chili pepper powder
1 tbsp. sugar (sometimes I substitute w/ honey; corn syrup (mool yut) is another potential substitute)
1-2 cloves of garlic, minced
1 tbsp. sesame oil
Pinch of sesame seeds and chopped green onion, for ganish
optional: thinly-sliced beef (like marinated bulgogi), dried anchovies, or fishcakes (ohhh-deng)

  1. Soak the dduk in warm water for ~ 5 minutes until softened. Drain.
  2. In a large saucepan, bring water or broth to a boil over medium heat for ~ 7 minutes. (Add in your anchovies). Lower the heat and bring to a simmer. (Remove anchovies).
  3. Meanwhile, if you're using meat, in a separate pan, saute the beef in 1/2 tbsp. sesame oil and some garlic until meat is medium done. 
  4.  In a small bowl, mix together the red pepper paste, chili pepper powder, sugar (or honey or corn syrup), 1/2 tbsp. sesame oil and remaining garlic to create a sauce that is slightly thicker than ketchup.
  5. Add the dduk, sauce, beef, fishcakes, and veggies into the simmering broth. Stir until sauce thickens and bubbles w/ joy.
  6. Toss in the green onions; "bam" in the sesame seeds. Plate and serve!
Of course, a Korean recipe is incomplete w/o some Maangchi love.  건배!

yield: 3-4 servings
type: Korean
difficulty: Easy
cost: $$

No comments:

Post a Comment