Ddukbokki with Pork & Kimchi
Printable Version (Recipe Only)
Ddukbokki is a dish made with plain dduk (Korean rice cake that has a plain rice flavor and a texture something like a cross between gnocchi and mochi when cooked), a sweet and spicy hot sauce made with gochujang and often also with Korean style fish cake called odeng or eomuk, but when we were kids, my dad always made it with pork and ripe kimchi, and it's my favorite way to eat it.
The chew of the dduk, a little bite of pork, some crunchytangy contrast from the ripe kimchi, and that sweet and spicyhot sauce - Delicious memories... :)
Ddukbokki with Pork & Kimchi
Makes 2 to 3 servings
Time: 30 minutes
Printable Version
- 1 Tablespoon oil
- 1 pound pork shoulder or belly, cut into thin slices (1/8 to 1/4 inch thick)
- 1/4 teaspoon salt
- 1/2 a small onion, cut into 1/4-inch strips vertically
- 2 cups ripe kimchi, lightly drained and cut into 1/2-inch strips (no need to be exact - I just bunch it all together and start cutting in roughly 1/2-inch increments)
- 1 Tablespoon gochujang to start
- 1 Tablespoon soy sauce to start
- 2 to 3 Tablespoons sugar depending on how sweet you like things
- 3/4 to 1 cup water, depending on how thick or thin you like the sauce
- 400 grams dduk aka Korean Rice Ovalettes (at the Korean market, you won't see packaging labeled with Imperial measurements)
- optional: chopped green onion and/or toasted sesame seeds for garnish
1) In a wok or large frying pan, bring 1/2 Tablespoon oil up to medium high heat and then saute the pork until it's cooked through (opaque on both sides).
2) Add the onions and continue to saute just until onions start to turn translucent. Add the 1/4 teaspoon salt and stir to distribute seasoning.
3) Add another 1/2 Tablespoon of oil and kimchi, and continue to saute another 2 or 3 minutes.
4) Add gochujang, soy sauce, sugar, and water, and stir until gochujang is mostly dissolved.
5) Add dduk (rice cakes), stir to incorporate, turn the heat down to medium, and cook, covered, for 4 to 6 minutes or until rice cakes are just cooked through, stirring occasionally. (If you try to cut a piece of dduk in half with the side of a fork, the dduk should have a soft and chewy give almost completely to the bottom before you can cut through it.)
6) Sprinkle with chopped green onions and/or sesame seeds if you like and enjoy! :)
Ddukbokki is a dish made with plain dduk (Korean rice cake that has a plain rice flavor and a texture something like a cross between gnocchi and mochi when cooked), a sweet and spicy hot sauce made with gochujang and often also with Korean style fish cake called odeng or eomuk, but when we were kids, my dad always made it with pork and ripe kimchi, and it's my favorite way to eat it.
The chew of the dduk, a little bite of pork, some crunchytangy contrast from the ripe kimchi, and that sweet and spicyhot sauce - Delicious memories... :)
Ddukbokki with Pork & Kimchi
Makes 2 to 3 servings
Time: 30 minutes
Printable Version
- 1 Tablespoon oil
- 1 pound pork shoulder or belly, cut into thin slices (1/8 to 1/4 inch thick)
- 1/4 teaspoon salt
- 1/2 a small onion, cut into 1/4-inch strips vertically
- 2 cups ripe kimchi, lightly drained and cut into 1/2-inch strips (no need to be exact - I just bunch it all together and start cutting in roughly 1/2-inch increments)
- 1 Tablespoon gochujang to start
- 1 Tablespoon soy sauce to start
- 2 to 3 Tablespoons sugar depending on how sweet you like things
- 3/4 to 1 cup water, depending on how thick or thin you like the sauce
- 400 grams dduk aka Korean Rice Ovalettes (at the Korean market, you won't see packaging labeled with Imperial measurements)
- optional: chopped green onion and/or toasted sesame seeds for garnish
1) In a wok or large frying pan, bring 1/2 Tablespoon oil up to medium high heat and then saute the pork until it's cooked through (opaque on both sides).
2) Add the onions and continue to saute just until onions start to turn translucent. Add the 1/4 teaspoon salt and stir to distribute seasoning.
3) Add another 1/2 Tablespoon of oil and kimchi, and continue to saute another 2 or 3 minutes.
4) Add gochujang, soy sauce, sugar, and water, and stir until gochujang is mostly dissolved.
5) Add dduk (rice cakes), stir to incorporate, turn the heat down to medium, and cook, covered, for 4 to 6 minutes or until rice cakes are just cooked through, stirring occasionally. (If you try to cut a piece of dduk in half with the side of a fork, the dduk should have a soft and chewy give almost completely to the bottom before you can cut through it.)
6) Sprinkle with chopped green onions and/or sesame seeds if you like and enjoy! :)
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