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Jun 18, 2007 06:30 PM

Thick Korean Noodles?

I had a korean dish, it was thick noodles, about the width and length of a finger, in a spicy paste. Can anyone help me?

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  1. Perhaps it was dok bokki. Dok are Korean rice cakes, and they come in two shapes: finger-sized cylinders and oval disks somewhat larger and thicker than a quarter. They're very chewy and used in soups and stir-fries. When stir-fried with spicy red pepper paste and sometimes other ingredients, it is called dok bokki, and is street/snack food in Korea and therefore sometimes hard to find in proper restaurants.

    Does this describe what you had? Where was it?

    2 Replies
    1. re: david kaplan

      Bingo -- Now to see if I can get some at our little deli/japanese/korean place :-p

      1. re: JoesCup

        It's so easy to make at home. Any Korean or Chinese market should have fresh or frozen dok -- several Chinese regional cuisines use the flat oval version in stir-fries. The sauce has many varieties: start with the Korean red pepper paste and add some or all of scallions, garlic, sesame oil, sugar, rice vinegar, and soy, depending on how salty/sour/sweet you like it. Add whatever meat or vegetables you like.

        The versions I've tried at restaurants vary widely, so there's no reason not to experiment with your own combination of flavors and ingredients.

    2. those are dokboki and they aren't noodles...they are rice cakes. They are usually sold as street food in korea and are made with gochujang and odaeng broth because odaeng and gochujang are usually sold at the same street food stand

      1. Agreed Ddeok bokki, Tteokbokki, tok bo ki, and other spellings. A thick rice cake often mistaken for a noodle. Other ingredients are often odang(fish cake), sausage, and sweet potato starch noodle(cellophane or glass noodle).

        1 Reply
        1. re: hannaone

          mmmmmm Its the best when it has been braising, bubbling, and stewing ALL DAY. When the liquid is low the ajumma always throws in a ladleful of odaeng broth or a big spoonful of gochujang. I also like getting stuff to throw into the tteokboki like mandu, hardboiled egg (a favorite), or this really good fried mandu like thing thats filled with rice? I have no idea what the mandu thing with the rice is called, but I have only seen it in korea at only a few food stalls. I wish someone knew of a recipe.

          tteokboki is also always served on a rectangular styrofoam or green and white plate (the ones that look like the jajangmyun or jampong bowls) covered in a small clear plastic bag and eaten with toothpicks.

          this thread is making me nostalgic and very hungry

        2. momofuku in nyc has amazing dokbokki.

          6 Replies
            1. re: Jck90

              Tried them today while in NY at Momofuku noodle bar. Unlike every prep I've had, Momofuku grills foot-long cylinders before cutting them into dok shape and saucing them. The crusty outside was a real treat. The sauce was quite sweet and boozy from caramelized onions and (I'm guessing) white wine or mirin. Less spicy and salty, more sweet and sour, than Korean dok bokki usually is. They were careful to explain that Momofuku isn't serving Korean or Japanese food, but American food, short-circuiting any discussion of authenticity. At any rate, I liked it, and I also like dok bokki in Korean restaurants.

              1. re: david kaplan

                when I was little, my mom would roast the long versions of the dokbokki and the outside would get all crusty and charred. It was good dipped in soy sauce or sugar (or both)

                1. re: bitsubeats

                  Wow. I'm feeling like my childhood was deprived. Did she roast them in an oven or, as at Momofuku, fry them on a griddle (even though Momofuku's menu calls them "roasted")?

                  1. re: david kaplan

                    I toss them on a really hot grill until the outside is just short of charred. Crisp on the outside, mushy inside. Great dipped in maple syrup, melted brown sugar, or just sugar.

                    1. re: david kaplan

                      they were roasted in a griddle over the stove or simply run over a flame.

              2. My aunt made some KILLER ddukbokki yesterday. I mean killer. I've never found the versions at restaurants very good - too thin and watery. These were nice chewy dduk with odeng triangles in a THICK savory sauce. Instead of using plain water, my aunt used anchovy stock that she had been simmering for hours.

                I took my bf to a Korean takeout place and he selected ddukbokki. I was surprised to hear him refer to the dduk as noodles, and surprised again here that anyone else thought they were noodles. Not that that's bad, just interesting. But then again, I grew up with dduk.