Ddukbokki with Pork & Kimchi

Name: Ddukbokki with Pork & Kimchi
Total time: 1800 s
Yield: 2 to 3 servings
Cuisine: American
Ingredients: 1 Tablespoon oil; 1 pound pork shoulder or belly, cut into thin slices (1/8 to 1/4 inch thick); 1/4 teaspoon salt; 1/2 a small onion, cut into 1/4-inch strips vertically; 2 cups ripe kimchi, lightly drained and cut into 1/2-inch strips (I just bunch it all together and cut); 1 Tablespoon gochujang (Korean red chili paste) to start; 1 Tablespoon soy sauce to start; 2-3 Tablespoons sugar depending on how sweet you like things; 3/4-1 cup water, depending on how thick or thin you like the sauce; 400 grams dduk aka Korean Rice Ovalettes that are tube shaped (not the diagonally cut flat ones); optional: chopped green onion and/or toasted sesame seeds for garnish

x @cook_5886383

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. But when we were kids, my dad always made it with pork and ripe kimchi, and it's my favorite way to eat it.

The chew of the dduk, a little bite of pork, some crunchytangy contrast from the ripe kimchi, and that sweet and spicyhot sauce - Delicious memories... :)

x @cook_5886383

The chew of the dduk, a little bite of pork, some crunchytangy contrast from the ripe kimchi, and that sweet and spicyhot sauce - Delicious memories... :)

Saved

Ingredients

30 minutes

2 to 3 servings

1 Tablespoonoil
1 poundpork shoulder or belly, cut into thin slices (1/8 to 1/4 inch thick)
1/4 teaspoonsalt
1/2a small onion, cut into 1/4-inch strips vertically
2 cupsripe kimchi, lightly drained and cut into 1/2-inch strips (I just bunch it all together and cut)
1 Tablespoongochujang (Korean red chili paste) to start
1 Tablespoonsoy sauce to start
2-3 Tablespoonssugar depending on how sweet you like things
3/4-1 cupwater, depending on how thick or thin you like the sauce
400 gramsdduk aka Korean Rice Ovalettes that are tube shaped (not the diagonally cut flat ones)
optional: chopped green onion and/or toasted sesame seeds for garnish

Saved

Steps

30 minutes

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! :)