Mom’s “Bulgogi Dduk Bok Ki”

Let me start this by saying this is not your traditional dduk bok ki recipe. Dduk Bok Ki (duck-bow-key) is a traditional street food in Korea, normally drenched in a dark orange super spicy chili sauce, sometimes over noodles, sometimes with an egg – typically served with a tooth pick to fish out your rice cakes from the sea of sauce. This recipe is not that. This is the dish my mom would make growing up because hey you can’t just eat rice cakes for dinner. Also because if you’ve read my Mom’s Korean BBQ Bulgogi recipe you’ll know that she’s more of a… adapt with what you have, kind of chef. Maybe I’ll post a traditional version one day (maybe not, because this one is so good I never make it any other way!) but this is one of my favorites to make because it’s so easy and has such great flavor – and well because it’s how mom makes it.

If you’re looking for where to buy bulgogi, I recommend going to a local korean market and asking the butcher in the back. They’ll know what you’re asking for. Typically you can ask for extra marinade and they’ll package it up with your meat. Alternatively you can make your own marinated beef but we’ll save that recipe for another time!

1. On a high setting, cook the bulgogi until it’s brown and crispy. If your bulgogi came packaged from the store and you have additional marinade, save this for later to thin your sauce out. 
2. Add the rice cakes to the frying pan with the chili paste and sugar; stir until evenly distributed. Start off with one tablespoon of chili paste and then add the second to your preference. If you accidentally make it too spicy, you can dilute it with a little water, then let it reduce. 
3. Add the garlic and allow it to roast in the pan.
4. Add water (or marinade if it came with the bulgogi) to create the sauce. Be sure to fully incorporate the chili sauce into the water/marinade so your dish is evenly spicy.
5. When the rice cakes are soft through the center you’re done! NOM!

WARNING: Rice cakes do not keep well once refrigerated. Do not make this in batch to save for later. Rice cakes are best served fresh 😉