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“Duk” means rice cake in Korean. Basically, you will get to see this dish serving in every Korean cuisine restaurant. It’s also a famous street food in Korea, best time to have it during the winter or breezy weather. It’s a hot and spicy food, it can be treated as an appetizer or a main dish serving. I love the chewy texture of the duk, is just like a snack for me.
I had this as a quick serving meal, you do not need much time to prepare this dish, simply chuck everything in a pot with the relevant spices and sauces, boiling hot for a while then add in the dukbokki that i bought from the Korean food supplier in Hartamas. There you have it, a nice steamy hot & spicy Korean rice cake.
half a pack of Rice Cake Tube (can be more)
8 Anchovy (dried)
3 Spring Onions (cut)
3 cups Water
6 tbs Red Chili Paste (Gochujang)
3 tbs Sugar
2 tbs korean chili flakes (can be less, optional)
Roasted pork belly (cut 10 pieces)
1/2 cup kimchi (chopped with juice)
shredded carrot,little corn (optional)
1 pack instant noodle (optional)
2 hard boiled egg (optional)
Boil pot with adding in the water, dried anchovies. 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 from the pot. Add in the mixture, the green onion, the roasted pork belly slices, chopped kimchi with the juice and the optional hard boiled eggs and the carrots, corn.
Stir gently with a wooden spoon when it starts to boil. Add in the rice cake, boil untill 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. Then you could add in the instant noodle at last (optional). For this serving, i did not put in the instant noodle, the portion of the duk i used is enough for 2 person.
Remove from heat and served it while its hot.
Enjoy the recipe! cook & smile.
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