Dduk Bokki

Did you know Koreans have a specific word for snacks that are eaten while drinking alcohol (specifically soju or Korean beer)? The word “An-ju” describes such a category. The Korean dish, dduk bokki, is especially enjoyed during or after a drinking session. Known quite often as a street food, dduk bokki is a spicy, carb-filled dish that works wonders on a hangover, or simply filling your mouth with a deliciously spicy flavor that keeps you reaching your chopsticks for more (and reaching for multiple sips of water). This simple dish of course can be eaten sans alcohol. Just make sure to have a glass of water handy because it can get spicy!

Dduk Bokki

[Photo from Flickr user "burls"]


Servings: 2-3
What you need: Skillet or Wok
Preparation time: 5-10 mins
Cooking time: 10-15 mins

Ingredients:
2 cups of white rice cake sticks

2 sheets of fish cake

6 oz of ground beef

¼ cup of chopped green onion (optional)

1 cup of sliced onion

½ Tbsp of chopped/minced garlic

1 Tbsp of kochujang (Korean red chili bean paste)

1 ½ Tbsp of sugar

2 Tbsp of soy sauce

1 Tbsp of sesame oil

2 Tbsp of cooking oil

¼ Tbsp of roasted sesame seed

3-4 cups of water

Directions:

1. Heat up the wok or skillet in medium high on the stove
2. Add 2 tbsp of cooking oil
3. Pour sliced rice cake into the pan and coat oil over the rice cake and fry them for 1-2 minutes
4. Make the paste in a bowl by mixing kochujang, soy sauce, sugar, garlic and sesame oil
5. Add the paste in the pan and mix with the rice cake
6. Add ground beef and ½ cup of onion and mix all the ingredients for 1 minute then cover the pan with a lid
7. Slice the fish cake into squares and add them into the pan with remaining ½ cup of onion
8. Pour water into the pan and stir
9. Cover the lid and cook the ingredients for additional 3-4 minutes
10. Stir the ingredients once more and then add chopped green onion
11. Cover and boil the ingredients simmer in medium low heat for another minute or until the rice cakes have softened
12. Place dduk bokki onto a plate and sprinkle sesame seed over before serving

Useful Tips:
• Against what it says on the packaging, you don’t have to soak the rice cake in water for 2-3 hours. The key is to pan fry the rice cake in oil first. This will also prevent the rice cakes from getting mushy when overcooked or getting hardened when cooled.
• For vegetarians you don’t have to use beef and still enjoy delicious dduk bokki
• Other ingredient that is commonly used for dduk bokki is sliced carrots
• If you like noodles, you can add ramen noodles in the pan after step 9. Just add enough water to cook the noodles! Dduk-lahm-bokki!

Enjoy!

Also, want to catch up on recent Season 3 episodes? Visit here for the most recent ones!

Cathlyn Choi
Host/Producer, Cathlyn’s Korean Kitchen
Cathlyn’s 3 C Rule – Cost, Convenience and Creativity

Vegetarian Spring Rolls

In Korean cuisine, there aren’t many vegetarian options. Most traditionally Korean dishes are beef, chicken, or fish-broth based. However, there are ways to use your favorite Korean ingredients into a tasty, vegetarian-friendly dish!

Vegetarian Egg Rolls

Ingredients:

2 cups of chopped kimchi

1 cup of olive oil

1 tbsp of sesame oil

2 tbsp of soy sauce

2 cups of shitake mushrooms

2 cups of shredded carrots

2 cups of bean sprouts

1 egg white

Directions:
1. Make the filling by sautéing the kimchi, shitake mushrooms, carrots, and bean sprouts in a wok or skillet with olive oil, sesame oil and soy sauce.
2. Pour the content into a bowl and let it cool off.
3. On a flat surface (cutting board), sprinkle some flour and place a piece of egg roll wrapper. Then brush the egg whites along the sides.
4. Scoop a heaping tablespoon of filling and place it in the middle of the wrapper.
5. Fold the too first and then on both sides and roll the wrapper tightly.
6. Heat up a skillet with 1 cup of olive oil and pan fry the rolls on both sides until they turn golden brown.
7. Cut the spring roll into half and neatly arrange them onto a serving place on top of fresh lettuce.
8. Garnish with remaining bean sprouts and serve with kochujang or soy sauce.

This appetizer is perfect for any party or gathering. Crispy, light, and full of veggies!

Cathlyn Choi
Host/Producer, Cathlyn’s Korean Kitchen
Cathlyn’s 3 C Rule – Cost, Convenience and Creativity

Kochujang Beef Tostada with Shitake Mushroom Appetizer

Have you ever found yourself wanting one of those Korean-Mexican fusion tacos from those taco trucks that roam around the city, but they aren’t making a stop around your neighborhood anytime soon? Well look no further! I have a recipe for you that rivals those taco trucks, with a kick! The secret is in the kochujang sauce, making the beef in the Kochujang Beef Tostada spicy and savory. Serve it with a Shitake Mushroom Appetizer and you’ll never scramble around the city looking for some quick Korean-Mexican fusion fixes!

Kochujang Beef Tostada with Shitake Mushroom Appetizer
Servings: 2

Shitake Mushroom Appetizer

Ingredients:

5 cups of fresh shitake mushrooms
2 tbsp of olive oil
¼ cup of chicken broth
1 tsp of flour
1 tbsp of ketchup manis (Indonesian soy sauce)
1 tbsp of freshly minced garlic
1 tsp of white pepper
1 tbsp of dry sac sherry
1 tbsp of kochujang sauce
Chopped red and yellow bell peppers for garnish
6 slices of baguette

1. Break the shitake mushrooms in 4 pieces
2. Heat up a sauce pan and add the mushrooms
3. Add olive oil followed by chicken broth and let it soak into the mushrooms and deflate
4. Add other ingredients in the order and stir gently with a wooden spoon for a minute or two. Then pour dried sac sherry before flaming
5. Add kochujang sauce and stir before moving the content onto a plate
6. Garnish with chopped yellow and red bell peppers on top and serve with toasted baguette slices

Kochujang Beef Tostada
Ingredients:

6 oz of low fat ground beef
1 tbsp of olive oil
1 tbsp of soy sauce
1 tsp of garlic powder
1 tsp of cumin powder
1 tbsp of kochujang sauce
2 tbsp of sour cream
1 cup of shredded iceberg lettuce
½ cup of kimchi salsa
Finely chopped sesame leaves or cilantro

1. Cook the ground beef in olive oil in a wok or skillet
2. Add garlic, soy sauce, cumin and kochujang sauce and stir
3. When the beef is cooked, move onto a bowl
4. Place 2 pieces of tostadas onto a plate
5. Sprinkle the shredded lettuce followed by kochujang beef, kimchi salsa, sour cream and chopped sesame leaves on top

Tip: Try with taco shells!

Enjoy!

Want to participate on Cathlyn’s Korean Kitchen? Make sure to keep your eye out for your chance to vote for the winner of Top Chef Korean Food Challenge on buzz-KOREA. We begin filming tomorrow!

More information on the event here.

Cathlyn Choi
Host/Producer, Cathlyn’s Korean Kitchen
Cathlyn’s 3 C Rule – Cost, Convenience and Creativity