My lazy Sunday morning..

Had cravings for dukbokgi ie Korean spicy ricecake for a while. Finally bought it last night at NTUC while shopping for milk for my morning coffee.

This morning I woke up and start googling for dukbokgi recipes. After reading from different sources I decided on this. My make do dukbokgi. (Bcos I was too lazy to buy fishcakes and not a big fan of cabbages. I just used what I can find in the fridge.)

Being a big fan of Korean food, I will definitely have the red pepper paste and sea weed for adding in the soup. I normally use bonita flakes to make stock but the fridge was too messy and I was to lazy to search for it so I used a handful of my mum's tiny silverfish aka ikan bilies and a handful of Korean dried sea weed to make stock. The correct sea weed to use for makg stock shld be something call kelp which is a long big piece of dried seaweed which is thicker than those that we find in miso soup. But well, this is a make do dish so I will just make do with what I can find in the fridge. After boiling the fishies n seaweed for 20 mins in 2.5 cup water I started adding more water because it looks like not enough stock. I added a total of 1.5 cups. Opps! It was already too late when I realised it was too much. So I just let it boiled for a while more then let it sit for 15mins before removing the fishies and seaweed.

Meanwhile, I had soaked the 300g of CJ ricecake for an hour, blanched them for about 2mins till they float instead of sink. Remove them from the hot water and soak them in cold water.

I added 2 tablespoon of red pepper paste for spicyness, 1 table spoon of sugar for sweetness and half a table spoon of fermented korean bean paste for saltiness into the stock. Stir until well dissolved and starting to boil then add in the meatballs (replacement for korean fishcake) and the ricecake as well as 1garlic. Wait for it to boil then add in the 8 portobella mushrooms(replacement for cabbage). I added a dash of chilie flakes that I had from my last pizza delivery. Let it boil for a while more then turn down the heat to let it simmer for 15mins. The sauce will thicken then and I added half a tablespoon of sesame oil for the aroma and it's time to eat.


Must say the mushroom surprised me as it was juicy with the mushroomy taste still intact and the ricecake was cook just right. Chewy and not to soft. Yum. I will make this again!

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