I loooove dduk bok gi–whether it’s the spicy kind or the mild kind with bulgogi. The chewy cylindrical rice cakes nestled amidst savory soy sauce seasoning, or hot sauce–both are wonderful and fun to eat.
My fondest food memories are comprised of walking through the streets of Seoul with my cousins or aunt and eating red hot dduk bok gi from food stands, bursting out with tortured laughter between bites and gulps of water. The stuff can get REALLY hot! And we love it that way. We love it so much that one of my cousins theoretically gave herself digestive problems from eating dduk bok gi so often. (She claimed she had an ulcer from dduk bok gi consumption).
Of course there is the mild kind, too–with soy sauce marinade and bulgogi. So delicious as well, but oh so different. I first ate the mild ddukbokgi variant at my cousin’s house–I was surprised to see the rice cakes swimming in a sauce that was NOT red and bubbling, but I ate them ravenously, just the same. Maybe I just love rice cakes.
Still, nothing tops the fiery red spicy dduk bok gi, the stuff that sets your mouth on fire, the stuff with just a hint of sweetness, the stuff that is reminiscent of the foodstands on the streets of Seoul.
Even today, I seek out spicy dduk-bok-gi, such a comfort food. I’ll go to the Korean market and buy myself some, quickly down it for lunch (with a glass of water). But you can make your own, too.
Recipe follows after the jump…