Today was a day filled with all sorts of Korean food; for dinner, I made dduk bok-ki with spicy pork and spinach. Dduk bok-ki is a Korean rice cake in the shape of a elongated cylinder. It is made fresh everyday and is not supposed to be refrigerated; it actually says on the label to discard within 24 hours. In a wok (which I don't use that much, but should start using more often), I sauteed 1 small onion, sliced into thin strips, until soft over medium-high heat, then added 4 scallions cut in diagonal slices for a few more minutes, and then added 3 cloves of minced garlic for a minute. I seasoned everything with a little salt to help it soften. Next, I added about 1/2 a pound of spicy pork cut into 2" x 1" strips with poultry shears, and sauteed until the pork was cooked through. Then, I added about a cup of kimchi, a little bit of soy paste, and the dduk bok-ki and sauteed it until everything was hot. For the last few minutes, I added half a bag of organic spinach from
Whole Foods and a couple of splashes of Sriracha for extra heat and tossed everything today until the spinach was wilted. I sprinkled the dishes with a little roasted sesame and dinner was served. It was really good; I absolutely love anything noodle-based, and the fresh dduk bok-ki had a wonderful chewy, springy "kiu" texture that is really fun to eat. The kimchi and spicy pork added substance and a nice spicy kick and slightly sour flavor. It's a very filling dish; we have enough left over for lunch tomorrow. We paired it with
Foxen's 2007 Chenin Blanc that we picked up during Santa Barbara wine tasting a year ago. The Chenin Blanc wasn't bad with the dduk bok-ki; it had enough personality to stand up to the spicy food. However, on its own, it was a little sugary. Not sweet like fruit, but actually sugary, which I find unusual (not in a good way) in wines.
Dduk bok-ki: the label on the left says "discard after 24 hours"
The Gallery Kimchi: it's pretty good, but could be a little spicier. I like how they slice so that it's more manageable
I really like cooking in the wok; I should use it more often
Back to the beginning, we drove to Koreatown to the
Galleria Market to pick up ingredients for the BBQ on Monday. I picked up short ribs, marinated spicy pork, kimchi, cabbage, romaine, scallions, garlic, asian pears, and brown sugar. The market has a great produce section with really reasonable prices; much better than Whole Foods and even better than the mass market chains like Albertsons. They also have cuts of meat that are hard to find at any other market.
A huge aisle of sliced pork and beef; I couldn't even get it all in one photo
After the supermarket, we went to
BCD Tofu House for some organic soon-dubu. We got the seafood soon-dubu with oysters, clams, and shrimp and the combination soon-dubu with shrimp, beef and mushrooms, both at medium heat. It was really good, it was served bubbling hot, was nicely spiced, and served with rice in a clay pot.
I love cracking a raw egg into the still boiling hot pot of soon-dubu
Rice in the stone bowls
anchan (side dishes)
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