Ddduk Boki

CAN BE GLUTEN FREE/CAN BE VEGAN/VEGETARIAN/PESCETARIAN

When I first started dating my husband, an American of Korean decent, I spent a lot of time researching and trying Korean recipes. My goal was to make it so he never said he’s had better,although any sane man would never say something like that to his wife any way. J

Dduk Boki is probably my most favorite of the Korean dishes, mostly for the rice cakes. As with most dishes one absolutely loves the recipes I found always seemed so complicated. Finally I just decided to cut some corners and hope for the best. The result? Corner cutting has its benefits.

Ingredients

4 cups vegetable broth

1lb rice dduk boki rice cakes

¼ cup red pepper paste (this is often not gluten free so check the ingredients if this is important to you)

1 cup lossoly packed kimchi

1 medium onion, thickly sliced

4 boiled eggs (optional)

¼ lb precooked shrimp thawed, peeled and tail off

Recipe

1. If frozen, soak rice cakes in cold water for 15 minutes and drain.
2. Bring broth to a boil in a large sauce pan.
3. Add rice cakes and cook for 2 minutes.
4. Add remaining ingredients, EXCEPT SHRIMP, and stir until pepper paste and broth are smooth.
5. Cook over low heat for 10 minutes.
6. Add shrimp and mix well. Cook for 2 more minutes.
7. Serve with rice and seaweed.
8. Enjoy!

Original Recipe: Personal take on several different versions.