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| 04.13.12 Dok Buk Gi |
Dok Buk Gi
1 package of fresh dok (cylindrical rice cake found in
1 package of flat fish cake
1 package of your favorite fresh noodle
1 lbs of pork belly
¼ of a cabbage
½ a medium onion
4 stalks of green onion
2 eggs
3-4 tbsp of gochujang (Korean red chili paste)
3-4 tbsp of water
2 tbsp of ketchup
1 tbsp of honey
1 tsp of bulgogi marinade
1 tsp of oyster sauce
Prep-work:
1.
Slice the cabbage and onion into thin slices
2.
Cut the fish cake into equal sized triangles
3.
Cut the pork belly into 1.5 inch pieces
4.
Cut two green onion stalks into 2 inch pieces
5.
Cut one green onion stalk into small slices
Procedure:
1.
Take the sliced pork belly and cook until crispy
with some rendered fat.
2.
Take out the pork belly and fry the fish cake,
onion slices, cabbage, and green onion in the fat
3.
After cooking for 10 minutes, add gochujang and
water to make into a thin red soup.
4.
Cook for a few minutes, and then add the rice
cakes
5.
Cook all of the ingredients until the sauce gets
thick from the starch from rice cake
6.
As the sauce gets thick, add the pork belly, ketchup, honey,
bulgogi marinade, and oyster sauce
7.
Cook and add water or more chili paste to taste
and texture
8.
In another pan, fry the two eggs sunny side up
9.
Sprinkle the remaining green onion and place the
fried egg on top.
10. Serve
hot in a large serving platter
