Korean Food: Dukboki – Korean Rice Cake in Red Pepper Sauce

 

 

 

Continuing with my Korean Comfort food series. .  I bring you Dukboki! For those who are not familiar with this dish, it’s Korean rice cake tubes mixed with seasoned beef (or no beef) and vegetables in a spicy and sweet red pepper sauce. Now, doesn’t that sound fantastic? Dukboki is popular street food in Korea and can be eaten at home as a snack or a hearty meal. And what I really love about Dukboki  is that you can put just anything you want in here. A lot of people add fish cake but seriously, you could just add the green onions and be set. Again, it’s totally up to you.

 

I discussed this recipe with my sister, Grace, because she actually won a Dukboki cooking contest in school. Awesome, huh? Well, I spoke to her this morning and she thought my sauce looked too watery. I guess my Dukboki didn’t photograph well because, for me, it was awesome. The sauce thickened up and it was perfect. Also, I should add that I made mine sweet and semi-spicy, which is how I prefer my Dukboki. If you want some more heat, just add more gochujang (hot red pepper paste). I also used pork (some people use hot dogs) and added carrots for the girls.  Remember, you can add whatever YOU want. So, here’s my pimped up version of Dukboki. . .

 

I hope you enjoy!

 

Dukboki – Korean Rice Cake in Hot Pepper Sauce
 
Prep time

Cook time

Total time

 

Please note the rice cake soaking time. If you don’t want to make the pork, you can simply omit it and add fish cake, hot dogs or anything you want! TASTE YOUR SAUCE: Add more sugar and/or gochujang as needed.
Author:
Recipe type: Snack or Main
Cuisine: Korean
Serves: 4-6

Ingredients
  • 1 package of tube shaped Korean Rice cakes (most packages come with the rice cake already cut for you to make dukboki. If not, cut them into 1 ½ -2 inch pieces. You can also use the petal shaped rice cake if preferred.)
  • Water (to soak the rice cake)
  • 2 tablespoons sesame oil
  • 1 pound pork shoulder, cubed
  • salt and freshly ground pepper
  • ⅓ cup gochujang (red pepper paste)
  • About 4-5 cups of water
  • 4 tablespoons brown sugar
  • 1-2 cups carrots, sliced (optional)
  • About 5 stalks of green onions, cut into ½ to 1 inch pieces + diced (for garnish)
  • about a tablespoon of flour or cornstarch (if needed to thicken the sauce)
  • 4-5 eggs, hard boiled, peeled and cut in half
  • Sesame seeds (to garnish)

Instructions
  1. Soak the rice cakes in a big bowl of cold water. Use enough water to cover them. Soak for at least 30 minutes to one hour if possible. One hour is best. You are doing this to help the rice cake soften up. (Even if you buy fresh rice cake, my mom says to soak them for a while so they don’t stick together when you cook them. If soaking overnight, use cold water and put in the fridge).
  2. In a large wok, heat the sesame oil over medium high heat. Add the pork, season with salt and pepper and cook until browned, about 5 minutes. Add the water, brown sugar, gochujang, carrots (if using) and duk (rice cake). You want enough water/liquid to barely cover all the rice cake. Bring to a boil and then reduce to low and simmer for about 25-30 minutes.
  3. After the sauce has thickened slightly, add the green onions and cook for another 5 minutes or so. Taste your sauce! Add more sugar and/or gochujang if needed. If the sauce is too thin, mix the flour or cornstarch with a little water in a small bowl and then add the mixture to the sauce and stir in well. At the same time, boil water for your eggs and boil the eggs for about 6 minutes.
  4. To serve: garnish with more green onion, sprinkle sesame seeds and add your hard-boiled egg (peeled and cut in half) on the side. Serve immediately.

 

If you’d like to try adding fish cake, try this recipe. Love her idea of adding the hard-boiled eggs!

 

 

 

 

 

For more Korean food recipes, click here!

 

 

 

 

You might also like…

8 Responses to "Korean Food: Dukboki – Korean Rice Cake in Red Pepper Sauce"

Add Comment
  1. jen

    October 9, 2012 at 6:46 pm

    Oooo, that looks good. You’ve inspired me. I will make some for dinner tonight but I will add fish cake to mine. I’ve never tried it with hard boiled egg before, but I will today! Thanks for the inspiration.

    Reply
    • hipfoodiemom

      October 9, 2012 at 8:57 pm

      Hi Jen! You’re welcome!! Mix in the egg with the hot sauce and it’s awesome!!

      Reply
  2. Linda @ My Foodgasm Journal

    October 10, 2012 at 4:38 pm

    If only you could see the smile on my face….my sister and I and my mom and my sis in law – well, let’s just say our family LOVES dukboki. I’m so gonna share this recipe to them. Thankfully, I still have a pack of rice cake so tonight’s supper is set. :D

    Reply
    • hipfoodiemom

      October 13, 2012 at 5:48 am

      Hi Linda! Awesome! Did you try the recipe? let me know how it worked out for you!

      Reply
  3. Sarah

    October 11, 2012 at 1:43 pm

    I love dukbokgi! Add some ramen noodles to that and I’m game. I went to school in Korea, after school a bunch of would always stop at a street vendor and eat a whole pan of dukbokgi! Brings back so many good memories!

    Reply
    • hipfoodiemom

      October 13, 2012 at 5:49 am

      Hi Sarah! Yes, I was going to add ramen noodles but thought the egg would be enough. . but yes! Adding ramen noodles makes it oh so good! I LOVE ramen noodles! :)

      Reply
  4. albertocook

    October 12, 2012 at 9:55 pm

    I ‘m happy to find yyour blog.
    I love change my italian flavors.
    Bye from Italy

    Reply
    • hipfoodiemom

      October 13, 2012 at 5:46 am

      Thank you, Albert!

      Reply

Submit a comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>