Dduk (korean rice cake)
a lot of people were so curious about what dduk tastes like, so i had to maddify it into an easy, approachable, no-mess version. The traditional method is a lot more detailed and a lot of time. While it does yield an irreplaceable chewy texture the right way, i m lazy 😅 usually i have to make the trek to ktown to buy dduk. Now that i might actually get killed on the trains bc of the hate crimes against asians, here's how I'm gona be making dduk for a while if i run out.
Yea hm no im not joking. Never in my life i thought being korean would put me at risk of being attacked in daylight. This whole week i don’t think i actually processed the stuff i was hearing. i was in denial. Didn’t want to speak out about what i didn't fully wrap my head around either. It was somehow easier to become compassionate and speak out about other issues but this hit too close to home that it made me not want to face it. this morning the weight of all of this hit me all at once and i just sat at my desk and i cried and cried and cried. I realized how easy it is to show support or show up when you actually don’t understand the depth of the pain. It's a harrowing pain... to know that this kind of evil is so visibly close.
Here is the recipe for dduk :)
Ingredients
1 cup mochiko powder
aka glutinous rice flour
7 Tbsp of boiling hot water
2 pinches of salt
run 1 cup of rice flour, 7 Tbsp of boiling hot water, and 1 tsp of salt in a food processor.
if you don’t have a food processor, mix with a spatula first, and then knead by hand
shape it into the shape you want
the most typical shape would be the ddukbokki shape. depending on the shape of dduk, we have different names. the thickest one here is called gareh dduk, the middle ddukbokki dduk, and the round ones sae-al shim.
boil it until it floats, fish it out quickly and rinse in cold water
spread it out on a plate, cover and refrigerate for 1 -2 hours.
keep them frozen and boil 1 minute before cooking!
run 1 cup of rice flour, 7 Tbsp of boiling hot water, and 1 tsp of salt in a food processor.
It’ll become a cooked dough, called ik-banjuk
if you don’t have a food processor, mix with a spatula first, and then knead by hand
shape it into the shape you want
the most typical shape would be the ddukbokki shape. depending on the shape of dduk, we have different names. the thickest one here is called gareh dduk, the middle ddukbokki dduk, and the round ones sae-al shim.
boil it until it floats,
fish it out quickly and rinse in cold water
spread it out on a plate, cover and refrigerate for 1 -2 hours.
keep them frozen and boil 1 minute before cooking!
