Kimchi Dukkboki

김치 떡볶이

Kimchi Dukkboki
Rating:
Your rating: None Average: 4.5 (11 votes)
Author: umma
Date: 10-18-10
Servings: 2-4
Prep Time: 30 minutes
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One of the many ways of making dukbokki (Korean rice cake tubes) is to add kimchi. This version is not as spicy as the kind you typically find, since the kimchi is rinsed to reduce the spice. You can serve this as an appetizer or a dish alongside a main dish. Dukbokki is a good anju dish (food to eat with drinking).

Recipe Ingredients:

  • 1 pkg of cylindrical Korean rice cake (ddukboki dduk), about 1½ lb
  • ½ head of ripe, whole napa cabbage kimchi - this is called a "pogi", if you only have pre-cut kimchi slices, use approximately 3/4 - 1 cup
  • 3 sheets of fish cake, flat style (you can find this in the frozen section at Korean or Asian grocers) (eomook 어묵)
  • ½ red bell pepper
  • ½ korean leek (daepa 대파)
  • ½ medium size onion
  • 3-4 tbsp olive oil for frying
  • Sauce for dukbokki:
  • 1 cup water
  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 3 tbsp oligofructose (oligo dang) - you can substitute corn syrup
  • 1 tbsp sugar
  • 1 tsp minced garlic
  • dash sesame seed (kaesogum 깨소금)
  • dash black pepper

Recipe Steps:

  • Soak the dukbokki in the warm water for 30 min or so, then dunk into a boiling pot. Let it cook for 2-3 min or until it gets soft. Remove and rinse the rice cake in cold water. Mix 1 tbsp of soy sauce and 1 tbsp of sesame oil, mix it with the dukbokki and set it aside.
  • Wash off most of the seasoning from the kimchi, squeeze out excess water, then cut into small pieces. Only use the firm white body part, not the tail end of the leaves.
  • Boil a pot of water, and quickly dunk in the fish cake sheets and remove. This is an optional step, but I do this whenever I use a store bought fish cakes to get rid of some of the oil that it's been fried.
  • Cut fish sticks into small squares, cut the bell pepper into small strips. Cut Korean leek (daepa) or green onion into small round pieces. Slice onion into thin strips as well.
  • Combine all of the sauce mixture ingredients. sauce mixture by putting 1 cup of water, 3 tbsp of soy sauce, 3 tbsp oligo dang, 1 tbsp sugar, 1 tbsp chamgirum, 1 tsp minced garlic, and dash kaesogum and black pepper.
  • Heat a frying pan, or a pot with enough olive oil; put onion, and brown for 1-2 min, then add sauce mixture. When it starts boiling, add kimchi, stir around for a few min and add the rice cakes (duk) and fish cake slices. Mix well, and add peppers, again stir around for a few seconds and cover; cook for about 4-5 minutes. Lastly, add the daepa (green onion) and mix, and turn off the heat. Let it sit for a few min. Serve while warm.

Serving Size: 2-4
Preparation Time: 30 minutes

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