Duk What?

Aogu really likes a Korean dish called dukboki; please forgive this butchered Romanized spelling, though I guess it's not a crime since I make no claim to know what I'm talking about. The only thing I know is, it's made of rice cakes that look like glue sticks for a hot glue gun (duk). He usually orders it when we eat at the H Mart food court. The last time we were there, I happened to discover the duk (rice cakes) for sale and thought I'd try to make it myself.



What you see here is actually my second attempt, ground turkey stir fried with onions, carrots, tobanjan and mixed with the duk. I think my first went better, but of course, I didn't write down what I did and couldn't remember it tonight. Likely most of you won't be clamoring for the recipe, so I'll refrain from explaining this time. Maybe next time. However many times I make it, I can tell you one thing for sure: I won't be eating it. For me, duk=yuk. It's a texture thing.

Instead, for my dinner, a random mishmash of things from the fridge I wanted to be rid of: black beans, butternut squash sauteed in garlic, rice. And for the kids, instant ramen, cottage cheese (Izumi) and hot carrots (Koji).

Anyong-hi jumuseyo (Korean for "Good night")!