Welcome to a Korean cooking tutorial – Dukbokki, the snack food or in this case, a full meal.
“Duk” is a Korean food where rice is cooked, then pounded into a glutinous mound and cut into different shapes. In Duk Bok Ki, thin and long rice cakes are used, where in our new year’s soup Duk guk we use sliced rice cakes.
There are brown and white duk varieties available in Vancouver – but found in London only one type in the white rice was available. Choose one you’d like to use and go for it.
1 bag of duk
3-4 tablespoons of gochujang (Korean pepper paste)
1 large onion
2 cups of water
250g cuttlefish (or other type of seafood, optional)
Package of fish cakes (optional)
1. Saute the onion with a bit of coconut oil or oil base on medium heat. At the same time, soak the duk (rice cakes) in cold water and set aside.
2. Mix in the cut up cuttlefish and sauté with the onion.
3. Take 3-4 tablespoons of gochujang, and mix in to the sauté. Saute vigorously, and add in about 2 cups of water. Put the heat on high.
4. After the water comes to a boil, add in all chopped veggies (mushrooms, zucchini). Add in fish cakes.
5. After all ingredients are mixed together, drain and rinse the duk, and mix in with the other ingredients, stirring gently to ensure mixing amongst the other ingredients.(The reason we do the rice cakes last is because they cook quickly and otherwise they congeal and get too soft for good texture).
6. You’re done! Enjoy your spicy dukbokki.