Dukbokki

Du Bokki2

It is time for another Korean recipe, Dukbokki, which my photographer helped me with…or really did almost all the work as I watched and enjoyed the final product. This dish is a spicy stew with these really yummy rice sticks, called duk, and delicious fish cakes. If all of this sounds weird, it is a little, but it is oh-so-delicious. Be brave and make a dish of dukbokki, and you won’t regret it. You can find all the ingredients at any Korean market and, usually, at any Asian market.duk duk2

There are a few odd ingredients you may not be familiar with, so I am going to give you a brief description of each to help you find the right ones.

Duk: These are delicious rice cakes that you can usually find at any Asian market. They may go by different names, but duk or rice cakes are the two most likely. It also comes in a lot of shapes, usually little cylinders or sometimes barbell shaped, as pictured.

Duk Fish2

Fish Cakes: I wish I had a fancy name for these. I am sure they have one and the internet is right here, but let’s go with fish cakes. They are at any Asian market and come in packages of about 10 sheets, each about 6”x4” or a little larger.

Red Pepper Paste: This stuff is delicious! This one is sometimes hard to find outside of Korean markets, as you really should use the Korean variety.  Do not use the Thai variety, as it is too strong and tastes odd in such a large Duk Chili2quantity. The Korean name for this is gochujang.

This recipe makes enough for 6 as an entrée or 10 as an appetizer.

Ingredients:

4c water

5 Tbps red pepper paste (or more)

4 Tbsp soy sauce (add 1/2tsp salt if using low sodium)

3 Tbsp Sugar

1 package duk (about 1 1/3 lbs)

1 package fish cakes (about 1 lb), chopped into bite-sized pieces

½ tsp sesame oil

2 cloves garlic

1c shredded carrots

½ head cabbage, shredded

1Tbsp corn starch

Directions:

1)      Place the ingredients from water through fish cakes in a large pot and bring to a boil

2)      Reduce heat and simmer for 5 minutes

3)      In a separate pan, sauté the garlic and carrots in sesame oil

4)      Add the carrot mixture and the cabbage to the pot

5)      In a small bowl, mix the cornstarch with about 2 tbsp cold water

6)      Add the cornstarch to the mixture and bring to a boil

7)      Simmer for 10-15 minutes until the cabbage is soft.

8)      Serve and Enjoy!

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