Duk Bok Ki (Stir-Fried Rice Cake)
Fish tempura, Korean hot pepper paste, and rice-dumpling sticks can be found at Korean markets in the United States.
Yield: serves 6
- 1 (12-oz.) package of fish tempura (fried fish cake), sliced into 1''-wide strips
- 1 tbsp. corn or vegetable oil
- 1 small green cabbage, quartered, cored, and cut crosswise into 1'' strips
- 1 cup Korean hot pepper paste
- 1 cup sugar
- 1⁄3 soy sauce
- 1 clove garlic, peeled and minced
- 3 scallions, trimmed and cut into 2" pieces
- 6-8 hard-boiled eggs, peeled
- 2 (16 oz.) packages fresh or frozen whole rice-dumpling sticks
- Bring a medium pot of water to a boil over high heat, add fish tempura, cook for 30 seconds, then drain and set aside.
- Heat oil in a medium pot over medium heat, add cabbage, and cook, stirring often, until slightly softened, about 5 minutes. Reduce heat to medium-low, cover, and continue to cook, stirring often, until cabbage is wilted, about 10 minutes. To make the sauce, stir together hot pepper paste, sugar, soy sauce, garlic, and 1⁄2 cup hot water in a medium bowl.
- When cabbage is wilted, add scallions and cook, stirring often, until just softened, 3 to 5 minutes. Add fish tempura and the prepared sauce; mix well. Increase heat to medium and bring to a simmer. Add eggs and stir gently until well coated. (The stew can be set aside at this point and reheated as needed.)
- Separate fresh dumplings from each other and add to stew, stirring gently until heated through, about 5 minutes. If using frozen dumplings, place in a medium bowl, cover with cold water, and soak for 20 to 30 minutes. Drain dumplings, separate, then blanch for 30 seconds in a medium pot of boiling water over high heat. Drain dumplings again, add to stew, and serve immediately.