Being married to a Korean, you'd think I often make Korean dishes, but I usually don't. While I grew up eating Chinese cuisine, James grew up eating rural, Jeolla-do Korean cuisine, but he's never been picky. So long as it's food, he thinks it delicious. If fact, he tends to scarf down anything in front of him, and I suspect he lacks any palate.
We buy a lot of Asian groceries at a large Korean supermarket and recently received a complimentary package of rice cakes for a large purchase. It's worth noting these Asian rice cakes are not the same as the American kind. Most folks in America think of the puffed rice wafers that come in a zillion flavors, but Asian rice cakes are a heavier, glutinous rice cake with a consistency slightly denser than taffy. The Chinese call it nian gao, the Japanese mochi, and the Korean dduk. At James' request, I decided to use the dduk to make dduk bok-ki, a famous street food originating from the royal Korean court. As you can imagine, cooking it is fast, and the dish is wonderful and very filling!
Yield: 2 servings
|7 ounces||rice cakes (dduk/nian gao)||I used the flat ones, although traditionally dduk bok ki is made with fingerlike rice cakes.|
|1/2 pound||bulgogi meat, sliced into strips||marinated, if possible|
|9 ounces||1||onion, sliced|
|6 ounces||3||carrots, sliced into coins or on a diagonal|
|1||green onion, sliced|
|1 tablespoon||soy sauce|
|1 tablespoon||red pepper flakes||I used gochugaru.|
|1 tablespoon||red pepper paste||I used gochujang.|
|1 tablespoon||sesame oil|
|2 cloves||garlic, minced|
- Gather all materials.
- (optional) Soak rice cakes/dduk/nian gao overnight in water. Although optional, it'll decrease your cooking time.
- Boil dduk until soft, about 5 minutes or so.
- Combine remaining materials and stir fry until desired level of tendernesss reached.
- Add cooked dduk and mix in until well coated.