Rice Cake in Soy Sauce (Kan Jang Ddeok Bok Ee)
""Ddeok" is a general term for Korean rice cake. There are many kinds of ddeok in Korea. They can be used as a dessert or in a savory dish. The plain tubular shape ddeok is called "ga rae ddeok", and they cut into ovals to cook "ddeok gook" which is the traditional soup for New Years. Or you can use tiny snowman shape "jo raeng ee ddoek". For "ddoek bok ee", we use narrower tube-shaped rice cake, cut into about 2-inch long pieces.
In this dish, I prefer ovals because they cook very quickly, but the tube shape is fine also.
I got this recipe from the Korean Kitchen web site. It's a good dish for those who would like to try something Korean, but are afraid of the heat.
The preparation time includes soaking the rice cake for 1 hour."
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3⁄4 lb Korean Rice Cake (either tube-shaped or thin ovals)
- 4 ounces beef, thinly sliced (any lean grilling cut)
- 2 teaspoons sesame oil
- 3 cups water
- 2 tablespoons sugar
- 4 tablespoons soy sauce
- 1 tablespoon garlic, minced
- 1⁄4 napa cabbage, coarsely chopped
- 1⁄4 carrot
- 1⁄2 onion
- 2 green onions
- 2 sheets korean fish cakes, cut into bite-size pieces
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- Soak rice cake (ddeok) in water for one hour. Drain.
- While the rice cake is soaking, prepare the vegetables, fish cake and seasonings.
- Put a wok on high heat. Add sesame oil and beef. Stir-fry for one minute.
- Add the 3 cups of water and bring to a boil. Season with soy sauce, sugar and garlic. Add rice cake (ddeok) and let boil again.
- Add the cabbage, onion and carrot. Reduce heat and cook until the rice cake gets tender.
- Add the fish cake, green onions, salt and pepper to taste.
- Cook for another minute until heated through.
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RECIPE SUBMITTED BY
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I live in beautiful British Columbia, Canada, (I often refer to it as God's Country) with my husband, Jeff, kids Breagh and Brendan, and our two Standard Poodles; Kazz and Michelle.
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Wondering about my public name? It's a joke between a friend and me ... a twist on J. Lo (singer/actress Jennifer Lopez) - not that I can sing or anything!
I am a nurse by profession but I am currently an at-home Mom. I will be taking my nursing refresher course this winter (January 2008), so I will be combing through the 'Zaar files looking for good make-aheads and crockpot friendly meals.
I don't have a particular favourite cookbook, other than the one I've compiled for myself. I do, however, enjoy looking through cookbooks for inspiration. I've taken many of my favourite recipes and saved them on disc; as I find more good "make agains" I add them to my collection. I have also found many excellent recipes here on 'Zaar. Thank-you, all, for your wonderful contributions!
I enjoy Highland and Irish dancing, learning about new cultures, sewing, gardening, camping and, of course, cooking and baking!
We have hosted young Korean students for the past few years and I have really acquired a taste for Korean cuisine. Most of it is quite spicy-hot, but, like many asian foods, there is a nice balance of other flavours (sweet, sour, salty) happening also. Try it sometime!
As for rating recipes; I follow the 'Zaar guidelines rather than making up my own - it just takes the guesswork out for those reading the reviews.
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