Non-Spicy Dukbokki

7 Sep

Dukbokki is a popular Korean spicy food and is usually sold from local street vendors. My American friends had particular difficulty consuming the Dukbokki I had made last winter. Though I’ve gotten used to its overwhelming taste because spicy foods are common in Korea, the extreme intensity of the hot flavor was a foreign taste to my American friends. So, I personalized the Dukbokki cuisine so my international friends would be eating something more familiar as opposed to foreign.

The original recipe consists of placing sliced rice cakes in cold water, cutting 1/4 of an onion diagonally, each slice being about 1/4 of an inch in thickness. Also, needed are 1 tbsp of chopped spring onions, 1/2 tbsp of sugar and 1 tbsp of minced garlic. Then, boil the water in a deep skillet after the water has been boiled, pour in the seasonings and rice cakes. For seasoning, how I specialized the recipe was, add 1 and 1/2 tbsp of soy sauce (no hot pepper sauce), 3 tbsp of beef broth, and 1 tbsp of salt and 1/2 olive oil. Keep stirring the ingredients until all the sauces are mixed up. Continue to add sliced vegetables and sesame seed oil, sesame seeds, and ground black pepper. Then, combine it with a variety of ingredients, such as lettuce, sesame leaves, Soondae (which is kind of sausage made of steaming pig’s intestines stuffed with cellophane noodles, and barley). When it starts to boil, stir for 5 minutes more and serve hot!

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