This dduk, or ricecake, is the base of Chef Jennifer Kim’s signature Dukkbokki Lamb Ragu, which she serves at her award-winning restaurant Passerotto in Chicago. Says Kim: “This dish brings me back to my college days at UIC, which was a five minute walk away from Taylor Street aka Little Italy. Occasionally, I would get mega-homesick for Korean food but typically wouldn’t have the means to get out to K-town; Italian food became my homesick-sub-in because it would elicit the same feelings of comfort that Korean food brought. The dukkbokki dish became an homage of sorts to the period in my life where I started discovering the duality of being Korean-American and how traditions or authenticity is self-derived instead of socially mandated.” Preach, Chef!
What will top your dduk?
Chef Jennifer Kim’s Rice Cakes
- 300 g rice flour
- 180 g glutinous rice flour
- 12 g salt
- 4 g cornstarch
- 400 ml hot water
- sesame oil as needed
- In a bowl, mix all dry ingredients; add half the hot water and incorporate with a wooden spoon; add in rest of water little by little until a shaggy soft dough forms.
- Place in a microwave safe bowl and cover with plastic wrap, making sure to vent a small corner to allow steam to escape.
- Microwave on high 1 minutes; remove plastic wrap and mix thoroughly with a wooden spoon.
- Place plastic back on top, vent, and microwave on high 30 seconds; remove wrap and mix thoroughly again.
- Place plastic back on top, vent, and microwave on high 30 seconds; remove from bowl and place onto a clean work surface that has been oiled with a little bit of sesame oil.
- Pound with the end of a rolling pin or other flat surface for 3-5 minutes; knead for 7-10 minutes until a smooth, elastic dough forms.
- Cut dough into four equal sections; take one section (cover remaining pieces) and start rolling it out into a smooth rope about ½” in diameter; cut into 4″ sections and place onto a parchment lined sheet tray; repeat with remaining dough.
- Bring a pot of salted water to a boil; blanch rice cakes until they float to the top of the water and place onto an oiled sheet tray; cool and portion.
- Top with your favorite sauces, meats, or veggies and enjoy!