The Pioneer Woman Tasty Kitchen
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Dduk Bok Gi (Spicy Korean Rice Cake)

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Level: Easy

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Description

This is Korean street food, and to me it’s super comforting on a cold day. This version is based on my favorite appetizer at a great Korean restaurant in Cambridge. The soft and chewy rice cakes are soaked in a very spicy, slightly sweet, chili sauce.

Ingredients

  • 1 clove Fresh Garlic, Minced
  • 1 whole Sweet Pepper, Any Color
  • 2 whole Carrots, Sliced
  • 1 pint Mushrooms, Any Type
  • 1 teaspoon Canola Oil
  • 1 pound Dduk, Or Korean Rice Cakes (I Buy Them Frozen)
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Gochujang, Or Chili Paste
  • ½ teaspoons Anchovy Paste (optional)
  • 1 dash Sugar
  • 1 cup Water
  • 3 whole Green Onions, Chopped

Preparation

If using frozen dduk, soften them in boiling water for a few minutes. If using fresh dduk and they are a bit dry, soak in room temperature water for a bit until they soften up.

Dduk bok gi can also include meat, spam, or fish cakes. I like to keep it simple and just use veggies.

Saute garlic and veggies in the oil. You can use any veggies that you like here, or none at all. Add all remaining ingredients and simmer until the chili paste is dissolved and the sauce is thickened. Taste it, add more chili paste to your desired level of heat, and add more sugar to your desired level of sweetness.

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