Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, ddukbokki with pork & kimchi. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Make Pork Shine At Mealtime With These Wonderfully Flavoursome Recipes. Perfectly Cooked Pork Is A Winner For Mealtimes. Add the onions and continue to saute just until onions start to turn translucent.
Ddukbokki with Pork & Kimchi is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Ddukbokki with Pork & Kimchi is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook ddukbokki with pork & kimchi using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Ddukbokki with Pork & Kimchi:
- Take 1 Tablespoon oil
- Prepare 1 pound pork shoulder or belly, cut into thin slices (1/8 to 1/4 inch thick)
- Take 1/4 teaspoon salt
- Make ready 1/2 a small onion, cut into 1/4-inch strips vertically
- Make ready 2 cups ripe kimchi, lightly drained and cut into 1/2-inch strips (I just bunch it all together and cut)
- Make ready 1 Tablespoon gochujang (Korean red chili paste) to start
- Prepare 1 Tablespoon soy sauce to start
- Make ready 2-3 Tablespoons sugar depending on how sweet you like things
- Take 3/4-1 cup water, depending on how thick or thin you like the sauce
- Prepare 400 grams dduk aka Korean Rice Ovalettes that are tube shaped (not the diagonally cut flat ones)
- Make ready optional: chopped green onion and/or toasted sesame seeds for garnish
When in Korea, I always have to get this classic street food. There are two versions of ddukbokki: a spicy version, and a sweet soy-sauce based version (good for kids since it's not spicy). This recipe highlights the spicy, more classic version. You can opt to add less red pepper paste, and even no chili powder powder at all.
Instructions to make Ddukbokki with Pork & Kimchi:
- In a wok or large frying pan, bring 1/2 Tablespoon oil up to medium high heat and then saute the pork until it's cooked through (opaque on both sides).
- Add the onions and continue to saute just until onions start to turn translucent. Add the 1/4 teaspoon salt and stir to distribute seasoning.
- Add another 1/2 Tablespoon of oil and kimchi, and continue to saute another 2 or 3 minutes.
- Add gochujang, soy sauce, sugar, and water, and stir until gochujang is mostly dissolved.
- Add dduk (rice cakes), stir to incorporate, turn the heat down to medium, and cook, covered, for 4 to 6 minutes or until rice cakes are just cooked through, stirring occasionally. (If you try to cut a piece of dduk in half with the side of a fork, the dduk should have a soft and chewy give almost completely to the bottom before you can cut through it.)
- Sprinkle with chopped green onions and/or sesame seeds if you like and enjoy! :)
Korean ddeokbokki recipe recipes from Maangchi.com. Banchan makes the meal Add Protein - Try it with chicken, thinly sliced pork, seafood (shrimp, squid, fish cakes), or spam sausages similar to Korean Army Stew. Add Cheese - Sprinkle with cheddar or top with cheese slices and bake or broil for a minute or two until the cheese is melted. BTW, the label says the beef cut is 설도 (seoldoe) which is bottom round or eye of round. It also says it's 잡채용 (chopchaeyong - for chop chae).
So that’s going to wrap this up for this special food ddukbokki with pork & kimchi recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
