Saturday, January 17, 2009

Ttoek Boki

I have no idea if I spelled that correctly.  It's an anglicized attempt at Korean spelling.  This is a variation on a fiery hot Korean snack food, made with a kind of rice-cake-noodle-thing called ttoek (it'll sound like "duck" to us caucasoids).

Sesame oil
6 cloves garlic
1/4 lb ground beef
1 medium onion, sliced very thin
salt and black pepper
4-6 tablespoons Korean red pepper paste (gochu-jang)
1 tsp sugar
1 lb duk
1 medium shallot, sliced thin
3 bunches scallions, coarsely chopped
Blanched snow peas (1 cup)

Fry the garlic in the sesame oil. Add half the beef. Add the onion and shallot, then the rest of the beef, and fry until the onion is tender. Season with salt and pepper.

While the beef is frying, start boiling water for the duk. Boil it just a bit--you want it to start to get tender, but don't let it get too soft or it'll fall apart. Drain immediately and add to the beef mixture along with a little more sesame oil

Add the red pepper paste, sugar, scallions, and snow peas. Stir until heated through, and serve with rice, kimchee, and the usual sides.

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