'Duck bok gi' is Korean rice cake in sweet spicy chili sauce. It is snack, cheap cheerful street food in Korea. When I was a kid, I used to stop over for this little spicy bites in tent kiosk and pay as little coins (20~30 cents?) Now it would not be few cents but still it is cheap as 2~3 dollars for a small plate in street kiosks. In fact, Duck bok gi remains as No 1. street food in Seoul Korea and being loved childhood snack.
But I love my home made version. My mother used to cook duck bok gi as our meal. Adding extra goodie ingredients, such as pork, cabbage, onion, carrot, extra spring onion, hard boiled eggs and of course fish cake, make this snack to substantial meal to feed a family. Surprisingly, it is so quick to make and easily can feed 5~6 people. Here is my recipe.
Ingredients ( serve 4)
500g Korean rice cake ( get one of those look like penne pasta)
200g frozen fish cake to cut bite size
250g pork mince or pork belly cut to small bite size
1/4 small size cabbage (I used purple one)
5~6 spring onion
2~3 hard boiled eggs
for the sauce,
1/3 cup of Korean chili paste ( Gochujang - most Korean shop sell this)
2 tbsp of chili powder
3 tbsp of vegetable oil
1 tbsp of sugar
2 cup of water
Salt for seasoning.
1. Cut rice & frozen fish cake to bite size. Wash them and drain water. Set a side.
2. Slice cabbage, onion, carrot and spring onion to 4 cm length strip. (* Tip: make sure all ingredients in similar size & shape. It will help them to be cook well and mixed well )
3. Heat a deep frying pan ( casserole type pan ) with oil. When the pan is hot, add chili paste & chili powder and stir for 1~2 minutes in medium heat. Make sure the chile paste is not burnt. Add pork mince to chili sauce and keep stir frying until pork mince almost cooked. Add sugar & 2 cups of water and cook until boiling up.
4. Add prepared vegetable and fish cake into the sauce in the pan and cover with rid for 5 minutes.