Food Plant

dduk bok-ki yummittee
September 13, 2008, 4:11 am
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sorry for no proper recipe with photos, i just want to remember how i made this dish tonight because i didn’t use a recipe.

fiiirst, cook about half a package of flat oval dduk (the traditional shape for this would be cylinders, but i don’t like them as much) in salted water until they are flexible and can be pierced with a fork, but still too firm to eat.

after draining the rice cakes in a colander, wash and dry the pot they cooked in (it will be used again later.) heat a large cast iron or nonstick pan on medium heat and add a tablespoon of oil. fry the dduk in the pan on medium heat until both sides are dry and they soften a bit. add sliced onion (about half a medium onion) and continue to saute until it softens.

place the pot in place of the pan on the stove, and transfer the content of the pan into it.  add 3-4 tablespoons of fermented hot pepper paste mixed in about 2 cups of water to the pot. let it simmer on medium low heat.

in the meantime, prepare tvp by soaking it in very hot water with a splash of soy sauce, 1 tsp of toasted sesame oil and a shake of powdered garlic. i used those thin dark slices of tvp that look like asian-style steak, about a large handful when dry, and tried to break as many as i could in half (tvp chunks can be used instead.)  when they soften and become flexible, drain and add them to the pot.

at this point add: 3 thinly sliced cloves of garlic, 1 or 2 tsp toasted sesame oil, 1 T sugar, about 4 T braggs soy sauce (start with less and add more until it’s salty enough,) and splash of white wine (regular or rice.) keep simmering.

cut up enough  tasty greens for two (i had 2 baby bok choi and 2 big chard leaves.) wash them in the colander and leave them there until the rice cakes are soft to your liking. add the greens to the pot and more water if necessary – the sauce for this dish should be thinner than curry, but not so watery it’s like soup. chopped scallions can be added at this point, although i didn’t have any.

turn the heat off once the greens are sufficiently tender. serve hot in a bowl.

serves two, although i was starving and ate the entire pot.