photo by Spoon Fork Bacon
developed for Food Network
This soy sauce ddukbokki (also spelled tteokbokki) is inspired by gungjung ddukbokki, also known as royal court ddukbokki, which dates back to Korea’s Joseon dynasty. Chewy rice cakes are stir fried with beef and vegetables, becoming super savory, tender and full of flavor. It’s fantastic for a quick weeknight dinner, but I love it scaled up for a party with friends and family.
Serves 4
Ingredients
24 ounces dduk (about 4 cups)
1/4 cup soy sauce
1 tablespoon minced garlic
1 tablespoon rice wine vinegar
1 tablespoon vegetable oil
12 ounces thinly sliced rib-eye steak (bulgogi-style)
1/2 large onion, thinly sliced
1 red bell pepper, thinly sliced
8 shiitake mushrooms, sliced
1 tablespoon oyster sauce
1/2 teaspoon ground black pepper
6 scallions, sliced into 1-inch pieces
1 teaspoon sesame oil
Toasted sesame seeds, for topping
Directions
Soak the dduk in cold water for 30 minutes, breaking up any logs that are stuck together. Drain and set aside.
Combine the soy sauce, garlic, rice wine vinegar and 1 cup of water in a small bowl.
Heat the vegetable oil in a large saute pan, wok-style pan or wok over medium heat. Add the rib-eye steak and cook, stirring frequently, until no longer pink, 2 to 3 minutes. Use chopsticks to shred large pieces of beef into smaller pieces. Add the dduk and onions and stir to combine. Add the soy sauce mixture and cook, stirring occasionally to prevent sticking, until the dduk is soft and the liquid has mostly evaporated, 8 to 10 minutes.
Add the bell peppers, mushrooms, oyster sauce and black pepper. Cook, adding in a bit of water if the dduk starts to stick, until the vegetables soften, 4 to 5 minutes. Add the scallions and cook until softened, 2 to 3 minutes.
Remove from heat and stir in the sesame oil. Sprinkle with sesame seeds and serve immediately.