Dukbokki

I am so excited to cook for my sister. She surprises me with a visit to New York. After spending two weeks in her hometown, I get to spoil her in mine! Lunch is a Korean extravaganza. Bulgogi, chap chae, bibimbop and dukbokki. The original spelling eludes me, and the phonetic one is used on many Korean food products, giving me license to do the same. Dukbokki comprises of cylindrical rice cakes. You can buy fresh as well as frozen ones. I use the latter. First sauteed in oil, they turn light brown and crispy. They are then bathed in a spicy gochujang sauce. This results in chewy, spicy, crispy nuggets of rice. Quite intriguing in texture and spice combination, these small bites are big on flavor.

DUKBOKKI 

Serves 4-6

1 package fresh or frozen mini Rice Sticks (see Notes)

3 tablespoons Gochujang paste

1 teaspoon Sriracha 

1 tablespoon Soy sauce

1 teaspoon toasted Sesame Seeds

2-3 tablespoons Water

1 tablespoon Canola Oil 

Toasted Sesame Seeds

Defrost rice sticks if you are using the frozen kind. 

Whisk gochujang, Sriracha, soy sauce, sesame seeds and enough water to make a pouring consistency sauce.

Heat oil in a nonstick saucepan. 

Add rice sticks to oil and saute over a high flame. The rice stick will develop a crust as you saute. 

When they are flecked golden brown, pour sauce over sticks.

Stir fry for a few minutes. 

Pile sticks onto a plate.

Sprinkle more sesame seeds over rice sticks and serve them hot.

NOTES

Mini rice cakes are available at any reputable Korean grocery store. in the New York, HMart is my go-to grocery.

Gochujang is a thick, spicy red pepper paste, a staple of Korean cuisine.

An Indian summer allows for al fresco lunching! Birdsong and bees make fun lunch buddies. The best company of course is the family that sits around the table.

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