Monday, October 29, 2007


This is one of my favorite Korean dishes. The primary ingredient is duk, which is a satisfyingly chewy Korean rice cake. This dish is popular out on the streets in Korea and great to eat on a cold day!!

My Dukboki

A good handfull of Korean Duk (rice cake)
large scallion, cut on the diagonal into large pieces and use the greens as well
On large piece of Eumuk (Korean fish cake) sliced into julienne strips
SPAM sliced into julienne strips (optional) however much you like
2 boiled eggs (chopped)
1/4 cup Korean gochuchang (hot red pepper paste)
1 heaping T Korean red pepper powder

Boils some water and start cooking the plain duk. When they start to get tender (15 minutes or so) drain some of the water off. Kind of eyeball it and see how much sauce you want. Set back on high heat. Add all ingredients and cook for about 3-5 minutes. Add the red pepper paste and powder. Turn down the heat and simmer. The sauce will be thin, but it will thicken the more you cook it and when it cools down.

Enjoy! It's super spicy, but in a great way!

Steamed Mandu

These are so delicious and so simple. I don't make them, but rather buy them frozen. These are usually available at most Asian food stores and some really well stocked ethnic food sections in local grocery stores.

I specifically used Korean dumplings, but you can use Chinese, Japanese...whatever you like. I don't have a steamer, but I use a make shift one.

I take a small pot, put in about 2 inches of water and bring that to a boil. Then I take a metal collindar that I have and once the water is boiling, set the collindar inside of the pan. Make sure that the water isn't boiling into the collindar. Spray the collindar with non-stick spray.

Arrange the frozen dumplings and cover with a lid. I use the one that comes with the small pot. Lower the heat so the water is aggressively simmering. In about 7-9 minutes your dumplings should be ready. Serve with soy sauce and enjoy!