I went to Momofuku Noodle Bar a while back and sat at the bar, watching the chefs at work. As dinner went on, I noticed that one of the chefs was grilling three pieces of dduk(rice cake) on the grill. Then I watched, as they added the sauce to make ddukbokki, which looked very similar to my version.
I find myself making bulgogi -Korean marinated beef - a couple of times a month, mainly because it’s easy to make and is an acceptable item to take to the office for lunch. (Read – not as pungent as some other dishes.)
But every now and then, I get bored of eating the same thing… so I reinvent it a little bit. These are not really “recipes,” but a reinventions. That’s how the best things are created!
So here are a couple of new ways to enjoy bulgogi:
Rice cakes (Dduk) traditionally are a big part of Korean cuisine. Unlike these, the texture is soft and chewy.
There are so many different kinds of Dduk. Some are used in cooking, and others are for snacking on. The cake shape, content, and color vary. Sharing dduk symbolizes sharing of kindred spirits. People eat it during happy and sad times. You will find Dduk in funerals and also at birthday celebrations in Korea.
© 2010 All photos and content by Esther Chai, unless otherwise noted. All Rights Reserved.
