18 COMMENTS

One of the things Simon and I really miss about living in Canada is homemade cooking. We love to cook and bake, but it is challenging to do so in Korea as the grocery stores are stocked with unfamiliar ingredients, and also because eating out is so darn cheap. I (Martina) finally snapped and decided to learn some Korean cooking so that I could make my own authentic Korean food, and I went with an easy meal called dok bok ki (duck-boh-key). After a couple bad meals, I finally got it right, so we decided to do what any normal couple would do…make our own cooking show to share the news! For those of you living/moving in/to Bucheon or Korea, we’re hoping you can follow along and make some dok bok ki for yourself. If you’re not in Korea and crave some Korean food of your own making, this is the video for you! If any of you want the recipe written out, feel free to contact us. We would recommend a specific recipe we got from a book if that were the case. Instead, I just Googled many different versions of the recipe, and fiddled around with it until I finally it right.

I warn in advance, this video is pretty long at about 8 minutes, and due to a single cameraman and no script, some of the talking sucks. I apologize in advance. Enjoy!

ToFebruary
  1. lowerlevel

    This video is 6 years old but I love it so much. Vintage EYK! I have never made dok-bok-ki(or even tasted it before) but I followed all the directions and it came out so delicious. I did make one substitution however, I used 2 cups of anchovy stock instead of the 2 cups water. I got the recipe from your Soondubu Jjigae post >>> http://www.eatyourkimchi.com/how-to-cook-soondubu-jjigae/ <<< I HIGHLY recommend it, even though its a little more time consuming.

  2. How much Ddeokbokki deok do I need to use for this recipe?

  3. Simon was trolling the videos even back then LOL niiiiiiiiiiice and though I hate spicy food, my moms loves it so I might make it for her!

  4. I have made this at home (in London) using Chinese rice cakes (nin goh) which are
    in slices rather than cylindrical and also used Chinese fish
    cakes.  It worked well.  Korean dok is much more expensive than Chinese
    ones in London for some reason.

    To help the paste dissolve, you can put the paste in a small bowl and
    ladel in some boiling water.  Stir to dissolve the paste and pour it all back into the pan – the same way
    you do with miso for miso soup.  I found it easier than just bunging it
    in the pan.

    Great video.  You have a very natural style, Marina.  I enjoyed watching that. Now I need to go and having something to eat…

  5. I have made this at home (in London) using Chinese rice cakes which are in slices rather than cylindrical form and also used Chinese fish cakes.  It worked well.  Korean dok is much more expensive than Chinese ones in London for some reason.

    To help the paste dissolve, you can put the paste in a small bowl and ladel in the boiling water.  Stir to dissolve the past – the same way you do with miso for miso soup.  I found it easier than just bunging it in the pan.

    Great video.  I enjoyed watching that.

  6. I just wanted to let people know a good substitute for fish cakes. I was able to get them before I moved cities and now I can’t so I threw in some sliced narutomaki shiro (those little white and swirly pink flower things you seen in anime in raman /hot pot) its slightly sweeter but still is a nice fish addition to the food. comes as a stick for about 4$ canadian and 
    can be found in the japanese hot pot section in the freezer.

  7. Anonymous

    i can’t believe you’re in korea! anyway, thanks for the video. i made dokbokki before and i overcooked it since i placed it in right away and i kind of want a thick sauce too. reaaaally overcooked. thanks for the tip! >:D

  8. Finally got to make this! so good! so hot! XD

  9. Is there something I can sub in for the Hot paste? We looked around our (rather small) china town and couldn’t find anything that looked like what you showed. We super wanna make this it looks so evil good!

    • Hi Chessa

      There is no substitute.  Any Korean grocery store will have it as it is a staple of Korean cooking.  If there isn’t a Korean grocery store in your town, you might have to wait until you are next in a bigger town.

  10. Try stock instead of plain water when you get a chance. The dok bok ki turns out much yummier! I found dry anchovy and seaweed – da shi ma (big dry flat ones) combo makes the best stock for dok bok ki. Pretty sure those fish cake skewers sold by the street vendors use anchovies and seaweed broth… mmm oodang gukmol.

    I usually make mine with with pepper flakes and soy sauce, with only a touch of go chu jang. Whenever I make the sauce with a high percentage of go chu jang, the duk bok ki tastes muddled. Muddled really isn’t the best way to describe the off-flavor I notice in go chu jang heavy sauce, but I haven’t found English equivalent for 텁텁해. (…and I don’t think I ever will if I haven’t after 17 years) Oh, and I also add Sriracha, for that extra kick of heat and cananot go without garlic. It never tastes ‘just right’ to me unless I add garlic. Last time I made some, I almost forgot, and remembered only after taste testing. I was throughly convinced I had messed up until I realized garlic was missing.

    I also use corn syrup instead of sugar and have read that is what some street vendors use as sweetner. The syrup helps the sauce ‘cling’ on to the cake from my experience. Lately, I’ve been using this new cooking syrup, I can’t remember what it’s called, that has a bit of molasses-y and honey flavor to it. It’s almost the color of apple juice, and next to the standard clear corn syrup. Claims it doesn’t contain as much fructose as corn syrups do, which I don’t care about, just like the multi-dimentional sweetness, haha. The traditional thick barley syrup works too (thick, semi opaque caramelly colored one)

    I totally love soggy rice cakes, I believe that’s largely due to the way those puffy, soggy rice cakes remind me of the 100 won dok bok ki’s of my wee childhood in Korea. The street vendors around my elementary school used wheat flour based cakes, which doesn’t have the springy mouth feel the rice flour based ones have. I wish I could get my hands on wheat flour based ones, but I don’t think anyone makes those anymore, and certainly not made/imported in the states.

    Hmm… the 100 won dok bok ki probably make me sound real old, but it was 100 won worth…. I think that got us five long sticks of dukk which back than were twice the length of the current dok bok ki dukks.

    • Hmm… Right, wheat flour based one is better than rice based. I miss too. Only the street vendors made dukk bok ki with wheat flour based cake, but nowadays I can’t find it anymore.

  11. keunyoung

    Little bit of ketchup will make taste more like street dukboke!

  12. I can't wait to make this. Thanks for the video.

  13. Awww no one commented on this here…. Well, here I go! I've never made any Korean dishes before, but after seeing that, I really want to make it! My family and I love spicy food so it's probably going to work out…now I just need to find a korean supermarket nearby…lol. ^___^ Thanks for the video~

Related Latest Trending