Saturday, September 1, 2012

How To Cook Dukbogi (Spicy Korean Rice Cake)

Dukbogi, also known as Tteokbokki is a very popular Korean dish especially when it comes to Korean dramas. Almost every main actress in K-dramas will crave for Dukbogi at some point in time and the main actor will come to the rescue by cooking or buying dukbogi.

So the question is how to cook it? It is a very simple dish though. Gathering ingredients is the difficult part as not many people realise where to get the Korean Rice Cakes or the Hot Chili Pepper Paste unless you live in Ampang and Korean marts can be easily found there. 

If you are not living in Ampang, maybe you can try searching for the ingredients in these hypermarkets: Kepong Jusco, Kepong Tesco, Hero Supermarket (Taman Tun Dr Ismail).

The most important ingredient of all, Rice Cakes. I got it from Hero Supermarket at Taman Tun Dr Ismail.

 Gochujang or Hot Chilli Pepper Paste from Kepong Tesco.

Radish for the soup base.

Onions, scallion, minced garlic and chicken meat. Remember to wash the rice cakes with running water and season the meat with salt and pepper.

Add in the radish into the boiling water (roughly 3 cups of water). 

 Then add in three to four tablespoons of Gochujang. Then leave it boiling for about 10 minutes.

 Time to add in the rice cakes and leave it for another 10 minutes.

 Don't forget to add in the chicken meat and the rest of the ingredients. A tablespoon of sugar and corn starch will do to make the sauce thicker.

 The Dukbogi is ready when the amount of sauce is reduced to half and is thick enough. Also, make sure the rice cakes are soft as well.

And the result!

Besides rice cakes, Koreans add fish cakes into their Dukbogi as well but I couldn't find any so I replace fish cakes with chicken meat instead. 



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