Dduk Bo Gi (Korean Rice Cake Casserole)
One of my sisters loves anything mochi. This is a favorite dish of hers. A Korean staple street food dish is made with long rice cake sticks cooked in a spicy chili sauce. Dduk signifies good luck and longevity as well.
The Korean rice cake comes in various different shapes, rectangles, oval circles, cylindrical sticks and rounds as well. I like the addition of seasoned ground pork belly and won bok.
/4 lb. pork belly, thinly sliced 1 lb. cylindrical rice cakes (Dduk), soaked in water 30 minutes, drained 3 shiitake mushrooms, soaked, stems removed, thinly sliced 1 TB vegetable oil 6 oz. fish cake (rectangular size), 1-inch squares ½ small won bok, chopped 1/4 c. green onion, chopped 2 TB ko choo jang sauce (hot chili paste) 2 TB red miso paste 1 tsp. kochukaru (Korean chili powder) 1 TB sugar 2 TB Aloha shoyu 2 tsp sesame oil Marinade: 2 tsp. garlic, minced 2 TB dry sherry 1 tsp. ko choo jang sauce salt & white pepper, as needed Garnish: chopped green onion, toasted sesame seeds
In a small mixing bowl; combine marinade ingredients. Marinate pork 15 minutes. In a large saucepot over medium high heat. Stir fry pork in oil until browned. Add water, duk, ko choo jang, kochukaru, miso paste, sugar and soy sauce. Bring to a boil. Reduce heat; simmer 10 minutes. Add mushroom, fish cake. Simmer 5 minutes. Add won bok, green onion and optional eggs. Stirring until mixed well. Simmer 2-3 minutes until thickened.
For service: Garnish with green onion and sesame seeds. Serves 4.