- 1 lb Marinated Ribeye (Bulgogi)
- 1 lb (package) Dok (Rice Cakes)
- 2 tablespoons Chili Paste
- sugar 1 tablespoon
- 1 tablespoon garlic
- 1 cup water
Dduk Bok Ki (duck-bow-key) is a traditional street food in Korea, but this recipe is not your traditional Dok Bok Ki! Normally it’s drenched in a dark orange super spicy chili sauce, sometimes over noodles, sometimes with an egg, but I actually like to make mine with meat. I’ll eventually post the traditional version but this is one of my favorites to make because it’s so easy to do and has such great flavor – and well because this is how my mom makes it for me.
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!
- 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.
- 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.
- Add the garlic and allow it to roast in the pan.
- 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.
- That’s it! Simple and delicious, NOM!