Recipe: Duk Boki Revisited
One of the most popular links on our site is a duk boki recipe. Since my wife was craving for some yummy food, we decided to go through this recipe again.
Here’s the original recipe
Duk Boki (Ingredients)
1/2 lb. Duk (Cylindrical rice cake)
1 tbsp Gochujang (hot pepper paste)
1/2 tbsp miso
1 garlic clove, chopped finely
1/2 tsp red pepper powder
1 stalk bok choy
1 scallion chopped
Sesame oil
1/2 cup chicken broth
2 tsp sugar
1/4 lb beef chuck
1 Carrot, sliced
Black pepper
Steps:
1. Soak Duk in cold water for 10 minutes
2. Cut beef into 1/4 inch thick 1? x 2? slices.
3. Mix beef, black pepper, garlic and 1 tsp sesame oil in bowl
4. Brown beef in a frying pan
5. Add in carrots, scallions, bok choy, and duk, chicken broth, mix and cover and steam for about 10 minutes or until vegetables are soft.
6. Mix the gochujang, hot pepper, miso, sugar and 2 tsps water in bowl until blended.
7. Add mixture to the pan and stir. Add broth as needed if sauce becomes too thick.
8. Ready to serve when the duk is soft!
We didn’t have bok choy, so left it out and we didn’t use meat this time. We had some leftover tempura so we fried that up. My wife also suggests using brown sugar for the part where it says sugar.
This time around we had hard boiled eggs and ramen noodles. I added a whole package, but it was too much, a half package works well. You want to do this LAST when everything is done otherwise the ramen will be too well cooked (MUSHY).
So this was actually a vegetarian version of the Duk Boki, thanks to the versatility of tempura.
Have fun and happy eats!


















