We owe a number of great food and drink memories to our most recent west coast trip. We had melt-in-your-mouth croissants and brick oven mushroom and truffle oil pizza in San Francisco. We were introduced to a new drink by a new friend (LTP). We had killer pesto, burgers, and enchiladas in Seattle and now we’re home fueled by the desire to recreate those good memories!
The recipe below is something that Z has always loved and that A was just introduced to. It’s Korean, and duk refers to compressed rice, not the Make Way for Ducklings kind (sorry CQ/K. We sensed your disappointment).
Z’s brother-in-law, Superman, is good for a lot of things. He’s a card shark, a patient teacher (everything from betting strategies in poker to throwing footballs and frisbees), an amazing tour guide, always up for fun no matter how little sleep he gets and, as it turns out, he makes a mean Duk Boki. So, we owe the meal below to Superman.
Superman’s Duk Boki
1 c duk
1 c kimchi
2 tbsp tamari
1 tbsp chili paste
1 tbsp fresh garlic, diced
1 tbsp sugar
1 tbsp sesame oil
3/4 c water
Start by soaking the duk in water.
After the soaking, dump the duk and the water into a sauce pan. You want to make sure there’s enough water to cover the duk.
Add the kimchi, garlic, chili paste, sugar and tamari. Turn on the heat and get it boiling. Boil it until the liquid thickens into a sauce and until the duk is at your desired firmness. We cooked it for about 15 minutes. In the final minute, add the sesame oil. Serve and enjoy.
Faster than a speeding bullet, more powerful than a locomotive, able to leap tall buildings in a single bound, and makes great Duk Boki. Thanks, Superman.