Tuesday, April 14, 2009

Duk Bokki (Rice Pinkies)

As you may already know, I love the chewy texture of rice cakes. Some time during high school, I was introduced to korean rice pinkies and I fell in love all over again. It's like rice cakes, but on steroids! I do have to admit that my jaw gets kinda tired after a few of these guys, but it's totally worth it.

I've only had it a few times, but I usually see this served with some ramen (mixed in the same sauce) and fish cake. But since I didn't have any fish cake in the house and figured I'd rather use my carb allotment on more rice pinkies instead of ramen, so I left those two ingredients out. I also usually see it served with sliced hard boiled eggs, but I thought I'd do a fried egg with a runny center instead.

I'm also submitting these rice pinkies to Joelen's Wine & Dine event featuring Korean food. Posts are accepted until April 18th, so get your entries in and check out the roundup!

Ingredients*:
- Rice pinkies
- Kimchi or napa cabbage (I used kimchi)
- Egg

- Korean chili paste

- Soy bean paste (optional)
- Water or chicken stock

- Soy sauce

- Sesame seeds and/or green onions for garnish (I skipped this)

* You can also easily add meat, more veggies, etc depending on your preferences

Directions:
- Heat some water or chicken stock in a wok/pan.
- Stir in a few tablespoons of the korean chili paste (to taste). If it's too spicy for you, replace some of it with the soy bean paste instead.
- If you're adding meat to the dish, do it now.

- Add the cabbage or kimchi and any other veggies you would like to use.

- Add the rice pinkies.
- Mix everything and let it simmer until the rice pinkies are soft, adding more liquid if necessary.

- Add soy or more chili paste/soy bean paste to taste.

- Top everything with a fried egg.

- Garnish with sesame seeds and sliced green onions.

13 comments:

Joelen said...

Ooh - I hope you submit this recipe to the Wine & Dine blogging event I'm hosting this week where we are featuring Korean recipes! Details are in my blog's left sidebar :)

gaga said...

Great idea, thanks Joelen!

Christina Kim said...

Woohoo, way to go making the food of my people!! I love love love duk bokki... yours looks so tasty. And although the egg on top is not conventional, I am a HUGE fan of a runny egg yolk on just about anything!! Well done!!!!!!

brannyboilsover said...

This looks great. I never see ovalettes or pinkies in my grocery stores, though.

That Girl said...

hmmmmm I love rice based food, but the jaw thing throws me off a bit - I can't even chew gum!

Sophie said...

MMMMM...Gaga! This dish looks superbly yummie !!!!
Great food!

lisaiscooking said...

I've never tried rice pinkies, but it sounds great! I'll have to look for them.

Dragon said...

I love the runny yellow egg yolk. Yum!

Jo said...

This sounds really good and I am a sucker for kimchi.

Food Of Miami said...

looks fantastic! Is this a typical traditional dish?

What exactly are rice pinkies?

gaga said...

It's a typical Korean dish. Rice pinkies are chewy rods made of rice flour. They also come in ovalette shapes that are probably easier to find.

foodhoe said...

that egg on top of the korean mac 'n cheeze sounds fantastic!

tofugirl said...

Yum, that looks delicious. I love the name "rice pinkies" :D but I always end up buying the flatter sliced kind exactly because the rod shaped ones make my jaw tired!