Kan jang ddeok bok ee (Rice cake in soy sauce)
4 oz beef (any grilling part with less fat) |
3/4 lb ddeok (rice cake, flat oval shape)* |
1/4 carrot |
1/2 onion |
2 green onions |
2 oe mook (fried fish paste cake), any shape/flavor, cut into bite size |
2 tablespoons sugar |
4 tablespoons soy sauce |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon minced garlic |
2 teaspoons sesame oil |
3 cups water |
Soak ddeok in a water for an hour, drain.
Put a wok on a high heat,
add beef and sesame oil, cook for a minute.
Add 3 cups water, bring to a boil
Season with soy sauce, sugar,
garlic, add ddeok, let boil again.
Onion and carrot goes in, reduce heat, cook until ddoek gets tender.
Add oe mook, green onions, salt and pepper to taste.
Cook for another minute.
* "Ddeok" is a general
term for the rice cake. There are many kinds of ddeok in Korea.
They can be used as a dessert or in a savory dish. The plain tubular shape ddeok is called "ga rae ddeok",
and they cut into ovals to cook "ddeok
gook" which is the traditional soup for New years. Or you can use tiny snowman shape "jo raeng ee ddoek".
For "ddoek bok ee", we use narrower tube cut
into about 2 inches.
In here, I prefer ovals because they cook very fast.^^