So I’m now on a bit of a diet. I mean, that’s not necessarily going to stop me from eating what I want, but maybe just less of it. Just will have to work out more if I’m going to hit my goals =P
Here’s another pretty quick meal if you have the ingredients on hand. I bought two kinds of rice cakes at H-mart last week with the intention of making a couple different dishes. Dukboki is something I get every now and then at Misono Wok at Super 88 (Usually with ramen or japche mixed in there too) but I’ve never really had a whole ton of success making it myself. But then I stumbled on a couple nice cookbooks and an archived post on My Korean Kitchen and it was off to the races.
The main ingredient needed for the sauce (and it’s used a lot in Korean cooking, I’ve found) is Gochujang paste, or hot pepper paste. Gochujang mixed with a few other household ingredients nets a really tasty sauce that can be used in a whole bunch of different stir-fry dishes. So now I keep a tin of the stuff in my fridge at all times, just in case I need to put something together in a hurry (and without any kind of meal planning in advance).
Dukboki – Rice Cakes in Red pepper sauce
Time : 20 minutes
Serves : 4
Ingredients:
- 1 – 2 lbs rice cakes
- 3-4 fish cakes, sliced
- 1 onion, sliced
- 1 green bell pepper, chopped
- 2-3 scallions, chopped
- 1/2 cup water
- Optional : Hot dog, hard boiled eggs, ramen, cellophane noodles
- Sesame seeds for garnish
Gochujang seasoning sauce:
- 4 tbsp Gochujang
- 4 tbsp sugar
- 1 tsp Korean chili powder
- 2-3 cloves garlic, minced
Method:
1. Boil rice cakes as instructions dictate. Usually a couple minutes to soften them up a little.
2. Heat a wok over high heat, add some oil, toss in the onions and green peppers and stir-fry for a few minutes.
3. Add in everything else but the scallions. Mix well. Stir fry for another 4-5 minutes or so.
4. Add in the scallions, give a final few stirs, then serve with some sesame seeds.