KOREAN: Ddukbokgi

The person who gave me this recipe told me that I could never make it as good as she does, but I’ve tried. She didn’t give me ratios of ingredients, so I’ve had to work that out on my own. This version of the recipe is still a little spicy for me. I couldn’t find my pictures of ddukbokgi from Korea, so I had to borrow this one.

1 pound of ddukbokgi dduk
1 tsp Korean red pepper powder (gochu garu)
1 1/2 tsp barley malt
4 tsp garlic powder
1 TBSP Bragg Liquid Aminos or soy sauce
2 tsp honey or sugar
1 tsp Korean red pepper paste (gochujang)
2 TBSP chopped green onion or leek
water

1. Boil the dduk in water for 10 minutes. Drain.
2. Meanwhile, mix together the red pepper powder and barley malt. Heat in a warm skillet.
2. Add garlic, Bragg’s or soy sauce, honey or sugar, red pepper paste, green onions or leeks, and dduk. Add a little water to mix all ingredients together. Simmer until the sauce thickens slightly.

Variations: Add all kinds of deep-fried extras–hard boiled eggs, dumplings, kimbap, sweet potatoes….