vegetarian kimchi duk boki
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).
duk in its package
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.
duk soaking in a bowl of 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.
Chili Paste (vegetarian)
un-mixed, un-cooked duk boki in sauce pan
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.
Ess introduced me to the sliced version of duk that takes less time to cook … now my favorite addition to soups, etc. Mmmmmm … and i don’t crave mochi as much any more. :)
HAAA!! I love your nickname for him!!! HAHAHAHAA!!!
Just linking Adrianne’s blog to yours. :D [Fortunately, both names begin with the same letter.]
Since kim chee and it’s juices provides enough flavor, you don’t necessarily need the chili paste. I know the chili paste is not readily available..
Spicy ramen with duk is what Mrs. K referring to and it’s also very good. Super girl #1 and #2 loves to eat it (with lots of milk).
Supergirl #1 and Supergirl #2!! Haaaaa! That’s awesome!!!
Not only spicy ramen! I add sliced duk to all kinds of soup … miso, non-spicy ramen, clear broth with veggies, etc. Very versatile.
We have GOT to try that. Mmmmmmmmmmmmm! Do you guys have good ramen recipes??
You could be lazy like me and use the packaged spicy ramen that Ess refers to … or you could come up with your own soup and add it. I just make miso soup and add it if i’m in the mood for a heartier miso soup. :)
Miso soup with duk. Sounds amazing! :)