Easy Ddukbokki with Pork & Kimchi Recipes

Easy Ddukbokki with Pork & Kimchi Recipes

The ingredients for making Easy Ddukbokki with Pork & Kimchi Recipes

  1. 1 Tablespoon oil
  2. one pound pig shoulder or belly, reduce into thin slices (1/8 to 1/4 inch thick)
  3. 1/4 tsp salt
  4. 1/2 a small onion, reduce into 1/4-inch strips vertically
  5. 2 mugs ripe kimchi, lightly drained and reduce into 1/2-inch strips (I just bunch it almost all together and cut)
  6. 1 Tablespoon gochujang (Korean reddish chili paste) to begin
  7. 1 Tea spoon soy spices to start
  8. 2-3 Tablespoons sugar depending on exactly how sweet you like points
  9. 3/4-1 mug water, based on how thick or even thin you like the particular sauce
  10. four hundred grams dduk aka Korean Rice Ovalettes that are tube formed (not the diagonally reduce flat ones)
  11. optional: cut green onion and/or toasted sesame seeds for ornament

Step-step making Ddukbokki with Pork & Kimchi

  1. 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).

  2. 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.

  3. Add another 1/2 Tablespoon of oil and kimchi, and continue to saute another 2 or 3 minutes.

  4. Add gochujang, soy sauce, sugar, and water, and stir until gochujang is mostly dissolved.

  5. 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. )

  6. Sprinkle with chopped green onions and/or sesame seeds if you like and enjoy!: )