Dwaeji Bulgogi & Tteokbokki (Korean Spicy Marinated Pork & Spicy Korean Rice Cake Stew)

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I often wonder why there are not more Korean restaurants around here, given the wide variety of Korean foods which should appeal to most westerners, especially the grilled dishes such as Galbi, Bulgogi and Dak Galbi. Also much liked by me are a number of pasta dishes, most of all Chap Chae, Bibim-naengmyeon and of course Tteokbokki, which appears below. A tougher sale for the uninitiated diner might be the omnipresent Kimchi, which is no doubt an acquired taste (but then, once acquired……. 🙂
So , as is so often the case when a craving for special food comes knocking, I had to start my own fires to cook the food I was longing for 🙂
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Bon Appetit ! Life is Good !
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Dwaeji Bulgogi

Tteokbokki

Dwaeji Bulgogi, Tteokbokki And Kimchi

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: 1,5 lbs fresh bacon, thinly sliced and 1,5 lbs pork loin, thinly sliced

: fresh bacon, porkloin, onion, scallion

: marinade overnight with 3 tablespoons Korean red chili pepper paste (gochujang) 1 tablespoon Korean red chili pepper flakes (gochugaru) 2 tablespoons soy sauce 2 tablespoons rice wine (or mirin)2 tablespoons sugar, 1 tablespoon sesame oil, 1 tablespoon garlic paste, 1 tablespoon grated ginger

: soak sliced ricecake for 15 minutes in cold water, drain

: cook rice cakes in lightly salted water until done, about 15 minutes, drain, rinse

: saute finely sliced onions, garlic paste, gochujang and grated ginger in peanut oil, add soy sauce, a bit of sugar, a dash of rice vinegar, sesame oil and water

: simmer for one minute, add rice cakes, simmer for another minute, check / adjust seasoning

: grill marinated meat on very high heat

: when most of the meat is done, grill the vegetables

: done grilling……..

: Dwaeji Bulgogi, Tteokbokki And Kimchi

: Dwaeji Bulgogi, Tteokbokki And Kimchi

: Dwaeji Bulgogi

: Tteokbokki

: Kimchi

: Bella dining on Dwaeji Bulgogi

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4 comments

Its nice to be a dog (bela) living in a haus, that has a professional chef doing all the fine
cooking, one never goes hungry or lack of fine dining. Bela is very fortunate to have such a fine
master (sometimes I wonder who the master really is – Bela?) who will always have a snack at
the table, I must tell you – “Lifeis good for our pets – we have one too” I’m sure Bela did not
try the kim chee (I love this marinated cabbage too, having grown up in Hawaii). Kim Chee
works very well, for nearly everything that we eat, once one develops a taste for this
delicacy.

Thanks for sharing this recipe Hans, takes a little time to prepare, but once done, what a
feast, don’t forget the kim chee!

All the best in the kitchen – John R. Vicente CHA/3D

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