Recipe of Ultimate Ddukbokki with Pork & Kimchi
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Ultimate Ddukbokki with Pork & Kimchi. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Ddukbokki with Pork & Kimchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ddukbokki with Pork & Kimchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ddukbokki with Pork & Kimchi is 2 to 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ddukbokki with Pork & Kimchi estimated approx 30 minutes.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Ddukbokki with Pork & Kimchi using 11 ingredients and 6 steps. Here is how you can achieve it.
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... :)
Ingredients and spices that need to be Get to make Ddukbokki with Pork & Kimchi:
- 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
Instructions to make Ddukbokki with Pork & Kimchi
- 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).
- 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.
- Add another 1/2 Tablespoon of oil and kimchi, and continue to saute another 2 or 3 minutes.
- Add gochujang, soy sauce, sugar, and water, and stir until gochujang is mostly dissolved.
- 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.)
- Sprinkle with chopped green onions and/or sesame seeds if you like and enjoy! :)
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