Spicy Ddukbokki Food
HOT AND SPICY RICE CAKE (TTEOKBOKKI)
When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a local market. It was run by an old lady who could always be found stirring her pot of tteokbokki, and there were always people lined up to buy it. She was cooking right in front of us to I saw she used...
Categories Snack
Time 30m
Number Of Ingredients 10
Steps:
- Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid.
- Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2½ cups.
- Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
- Remove from the heat and serve hot.
SOY SAUCE DDUKBOKKI
This soy sauce ddukbokki (also spelled tteokbokki) is inspired by gungjung ddukbokki, also known as royal court ddukbokki, which dates back to Korea's Joseon dynasty. Chewy rice cakes are stir fried with beef and vegetables, becoming super savory, tender and full of flavor. It's fantastic for a quick weeknight dinner, but I love it scaled up for a party with friends and family.
Provided by Irene Yoo
Categories condiment
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Soak the dduk in cold water for 30 minutes, breaking up any logs that are stuck together. Drain and set aside.
- Combine the soy sauce, garlic, rice wine vinegar and 1 cup of water in a small bowl.
- Heat the vegetable oil in a large saute pan, wok-style pan or wok over medium heat. Add the rib-eye steak and cook, stirring frequently, until no longer pink, 2 to 3 minutes. Use chopsticks to shred large pieces of beef into smaller pieces. Add the dduk and onions and stir to combine. Add the soy sauce mixture and cook, stirring occasionally to prevent sticking, until the dduk is soft and the liquid has mostly evaporated, 8 to 10 minutes.
- Add the bell peppers, mushrooms, oyster sauce and black pepper. Cook, adding in a bit of water if the dduk starts to stick, until the vegetables soften, 4 to 5 minutes. Add the scallions and cook until softened, 2 to 3 minutes.
- Remove from heat and stir in the sesame oil. Sprinkle with sesame seeds and serve immediately.
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