Need help with a SIMPLE Korean Duk Bok Gee recipe!
So my Korean friends have all claimed that duk bok gee is a no brainer. Ha, yeah right. To ensure that I don't fail misearbly, I'm humbly asking for some guidance in preparation. I have the following ingredients, but need to know what order to put them in the pot and what i'm missing.
Korean hot sauce paste
kimchi (napa kind)
assorted veggies, julienned
relatively fresh duk (it was made at the market and still very tender when I bought it yesterday. It's been in the fridge; do I need to soak it? I know you soak the dried kinds, but this wasn't dry when I bought it).
I also have the usual Asian kitchen staples: sesame oil, sesame seeds, soy sauce...
Am I missing anything? How do I put it all together?
This is about as simple as it gets. But keep in mind, I'm a purist and only like dduk in my ddukboki. I've tried other things, like fish cakes, veggies, kimchi, potato starch noodles, etc. but I just like dduk.
I use the oval shaped dduk instead of the long ddukboki kind - cooks faster and better dduk to sauce ratio... but that's just my preference.
For 1 serving: Cook some chopped garlic (say, a clove) in oil (I use canola; imparts the least amount of oil flavor). Add about 2 tablespoons or so of gochujang (hot pepper paste) and saute for a few seconds. Add some water.... start with about 1/2-3/4 cup. Then throw in the dduk (I would soak them if they've had any time in the fridge. If absolutely fresh, no need to soak. I usually soak for just a few minutes... just while I'm getting the ingredients ready). Add a little salt and just a pinch of sugar to balance the flavors. If you like it extra hot, sprinkle some gochu garu (red pepper powder, the Korean kind). This really intensifies the heat. Cook, stirring constantly, until the dduk is soft and the sauce is thickened. You may need to add a little more water. You'll have a better idea of how much water to add once you've added the dduk. The liquid should come up to about 90% of the dduk. I use my deep non-stick skillet so the dduk is submerged better. To finish, sprinkle a little sliced green onions. I don't usually do this, because it's just for looks and I don't find that it really needs it.
The key is having good quality gochujang. This is important. Taste it first; most commercially made gochujang is overly sweet. If this is the case, skip the sugar. I live in LA and I find that the best tasting gochujang that isn't overly sweet is at Assi Market in the refrigerated section. Assi brand.
It's strange putting this down in words... It's so easy but looks more complicated when written down. The whole thing takes only about 15 minutes.
I'm not Korean but my best friend is, and I've watched her make duk bok gi a few times. It is really simple, because each ingredient is sauteed separately then thrown together with the sauce. Below is the rough sequence she does (btw, I don't remember if she uses garlic, and she doesn't cook the kimchi in, she serves it separately).
Slice duk and saute in oil & set aside. (And yes, you have the fresh kind, no soaking needed. The kind that needs soaking looks like chips, the fresh kind looks like a tube of tofu or comes presliced).
Saute green onions (sliced to 1 in. lengths) & tranfer to bowl containing duk.
Saute julienned carrots & transfer to same bowl.
Saute beef, if using, & transer to same bowl.
Heat until boiling the sauce ingredients. I don't think the sequence matters, and here's my rough guess of the ratio: 2 T oil, 3-4 T. chili paste, 2 T soy sauce, 1-2 T. sugar, a little water.
Add duk, veggies & meat into sauce, stir & turn off.
Drizzle with sesame oil, mix, and pour into serving bowl.
Scatter with sesame seeds.
So good luck and have fun with it!