Dukbokki

Dukbokki tops the list of my most favorite Korean dishes. Everything from the chewy texture from the rice cakes, the sweet taste from the Lap Cheong, the spicy sauce and the seafood flavor the fish cakes give off. It takes a lot longer to make at home without the high power woks like at Sujeo but was worth the wait. Also felt odd boiling the eggs in water rather then steaming them in a steamer that I also grown custom to.

INGREDIENTS

  • 1 Cup Gochujang
  • 2 tbsp Sugar
  • 1/4 Cup Rice Wine Vinegar
  • 1/4 Cup Onion, cut thinly
  •  1 Lap Cheong, cut on a bias
  • 10 pieces Fish Cakes
  • 15 Rice Cakes (soaking in water over night)
  • 1/4 Cup. Kimchi (optional)
  • 2 Hard Boiled Egg
  • Scallions, Black/White Sesame Seeds for garnish

Mix the first three ingredients in a bowl. Set aside. In a wok or cast iron skillet cook the onion, lap cheong and fishcake with about 3 tablespoon of canola oil till the edges start to brown over mid heat. Then add in the rice cakes, kimchi and sauce mixture. Once that is all in add enough water or even better anchovy or pork stock to almost cover it all. Turn to high heat. Stir it occasionally. Dont want the bottom to stick. Your trying to reduce the liquid but you can have it runny or thick as a paste if you want. You just got to get the rice cakes tender enough the you can easily cut with a side of a spoon. You also will need to season it with salt, sugar and if you want extra heat, Korean red chill flakes to taste. Once the liquid is reduce to your liking and the rice cakes cooked. Serve it immediately. Garnish with the boiled egg (you can also just crush it and stir it in at the end), scallion and sesame seeds. Serves 2.