I decided to try making dukbokki because it's cold outside and I have a bit of a cold, a sore throat. So, I thought some dukbokki would warm me up and soothe my throat...or at least the spiciness would wake up my dead tastebuds! Boy, was I right! This was so spicy, my nose started running!
I didn't have dried anchovies, so I just made it without them. I know the original recipe calls for them, but it still tasted good (just didn't have the mellow fish flavor in the background).
For this recipe, I just boiled 4 cups of water and added 4 tablespoons of gochujang (Korean hot pepper paste). I could have added less to make it less spicy or more to make it even hotter! Once the paste mixed with the water, I added 1 tablespoon of Korean corn syrup (but you can use sugar). Next, I added the Korean rice cakes to the simmering liquid. I simmered them until the rice cakes plumped up and the sauce thickened up a bit (this happened after 5-10 minutes or so, I forgot the check the clock). Then I added 4 green onions, sliced down the middle and chopped in 3 inch pieces. I let that simmer for a few minutes.
It has been 10 minutes since I polished off my small plate of dukbokki (a little goes a long way with these rice cakes, otherwise, you know me, I am hardly ever satisfied with a small plate of anything!) and I can still feel the heat in my chest! It really does warm you up and it's perfect when it's cold outside. I know this wasn't 100% authentic, but it still tasted good and did its job of warming me up! At least my tastebuds got a jolt today! Yum!
I didn't have dried anchovies, so I just made it without them. I know the original recipe calls for them, but it still tasted good (just didn't have the mellow fish flavor in the background).
For this recipe, I just boiled 4 cups of water and added 4 tablespoons of gochujang (Korean hot pepper paste). I could have added less to make it less spicy or more to make it even hotter! Once the paste mixed with the water, I added 1 tablespoon of Korean corn syrup (but you can use sugar). Next, I added the Korean rice cakes to the simmering liquid. I simmered them until the rice cakes plumped up and the sauce thickened up a bit (this happened after 5-10 minutes or so, I forgot the check the clock). Then I added 4 green onions, sliced down the middle and chopped in 3 inch pieces. I let that simmer for a few minutes.
It has been 10 minutes since I polished off my small plate of dukbokki (a little goes a long way with these rice cakes, otherwise, you know me, I am hardly ever satisfied with a small plate of anything!) and I can still feel the heat in my chest! It really does warm you up and it's perfect when it's cold outside. I know this wasn't 100% authentic, but it still tasted good and did its job of warming me up! At least my tastebuds got a jolt today! Yum!
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Um, like YUM-o! Just to add, I cut my cylindrical rice cakes in half and stuffed toothpicks in a few for an easy finger-food. I need to work on the sauce, mine didn't thicken as much as I expected... Next time I'll use a little less water :)
ReplyDeleteThanks for posting this recipe, simply amazing and definitely a spicy sweet treat!