Dok Buk Gi (Spicy Korean Rice Cake)

It's been a long time since I posted, school has been crazy and I havn't had a chance to really sit down and write recipes for everything I've made.  When I made this, it was a relatively gloomy day, absolutely PERFECT for this kind of dish and I made it with my roommate Katie Park and Christine Be, both of whom I feel can be good judges for this korean comfort food dish.  I made it without much of an inkling of how to, I just bought the ingredients and hoped for the best, and just enjoyed my time with my friends but it turned out great and we even had visitors to eat with us.  I'd recommend this to anyone who wants some good spicy, warm your core up comfort food.  It's great and super easy to make, especially if you have a korean super market around like we do at UCI.  Please enjoy.  Cook.Eat.Love.Smile.  

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