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How to Make Dok Bok Ki

August 23, 2008

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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!

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How to Make Dok Bok Ki

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  1. 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 years ago
  2. Yuuumm!!!

    3 years ago
  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 years ago
  4. 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.

    4 years ago
  5. 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.

    4 years ago
  6. Finally got to make this! so good! so hot! XD

    5 years ago
  7. 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!

    5 years ago
    • J

      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.

      5 years ago
  8. Little bit of ketchup will make taste more like street dukboke!

    5 years ago
  9. I can't wait to make this. Thanks for the video.

    5 years ago