How to Make Perfect Ddukbokki with Pork & Kimchi

Ddukbokki with Pork & Kimchi. Ddukbokki with Pork & Kimchi Shinae Southern California, USA Ddukbokki is a dish made with plain dduk (Korean rice cake that has a plain rice flavor and a texture something like a cross between gnocchi and mochi when cooked), a sweet and spicy hot sauce made with gochujang and often also with Korean style fish cake called odeng or eomuk. Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar. By Dan Holzman and Matt Rodbard.

In Lonely Planet's The World's Best Spicy Food, the cakes are tossed with slices of fried eomuk fish cake, cabbage, scallions, and garlic. I have personally never seen pork ddukbokki anywhere (but I'm sure it exists). The choice of frying oil is almost never lard and basically always vegetable oil. You can cook Ddukbokki with Pork & Kimchi using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Ddukbokki with Pork & Kimchi

1. It's of oil.
2. It's of pork shoulder or belly, cut into thin slices (1/8 to 1/4 inch thick).
3. You need of salt.
4. You need of a small onion, cut into 1/4-inch strips vertically.
5. You need of ripe kimchi, lightly drained and cut into 1/2-inch strips (I just bunch it all together and cut).
6. Prepare of gochujang (Korean red chili paste) to start.
7. It's of soy sauce to start.
8. It's of sugar depending on how sweet you like things.
9. Prepare of water, depending on how thick or thin you like the sauce.
10. Prepare of dduk aka Korean Rice Ovalettes that are tube shaped (not the diagonally cut flat ones).
11. Prepare of optional: chopped green onion and/or toasted sesame seeds for garnish.

The only exception will be in some Korean Chinese places. Pork in kimchi chigae is very common, it's pretty much the default protein nowadays. Before that, it was just stir fried rice cake with soy sauce and only royal members or kings could enjoy the fancy food. After the Korean war, a grandma accidentally dropped a piece of rice cake into Jjajangmyeon (Korean black noodles) and created tteokbokki.

Ddukbokki with Pork & Kimchi step by step

1. In a wok or large frying pan, bring 1/2 Tablespoon oil up to medium high heat and then saute the pork until it's cooked through (opaque on both sides)..
2. Add the onions and continue to saute just until onions start to turn translucent. Add the 1/4 teaspoon salt and stir to distribute seasoning..
3. Add another 1/2 Tablespoon of oil and kimchi, and continue to saute another 2 or 3 minutes..
4. Add gochujang, soy sauce, sugar, and water, and stir until gochujang is mostly dissolved..
5. Add dduk (rice cakes), stir to incorporate, turn the heat down to medium, and cook, covered, for 4 to 6 minutes or until rice cakes are just cooked through, stirring occasionally. (If you try to cut a piece of dduk in half with the side of a fork, the dduk should have a soft and chewy give almost completely to the bottom before you can cut through it.).
6. Sprinkle with chopped green onions and/or sesame seeds if you like and enjoy! :).

Jjajangmeyon Korean Black Bean Noodles Recipe & Video 떡볶이 is supposed to be spicy, but if it turns out too spicy, use less 고춧가루 and/or use a milder 고추장 next time. On buying 떡: The best place to get 떡볶이 떡 is a place that makes nothing else: a 떡집 (rice cake store). But if you can't find a 떡집 in your neighborhood, try a 백화점 (department store) instead. On the first basement level, they may have a mini 떡집. Tteokbokki (떡볶이); or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; "rice cake noodles") or commonly tteokbokki-tteok (떡볶이 떡; "tteokbokki rice cakes").