A few weeks ago, I realized it's been months, maybe even a year, since I've made Korean rice noodles. Which is crazy, because it's one of my favorite foods.
Don't worry, I fixed up a great big pot tonight, after referring to some of my previous posts for reminders about how to get it right. 
I tried something new today: chol noodles. I read about them a few weeks ago, and a couple of friends said they are fantastic additions to dukk bok gee. And they were right! These noodles are sort of like spaghetti, but are more chewy and bouncy. They added a nice texture to the thick chewiness of the rice noodles. 
I usually like my dukk bok gee with some slices of pork or pieces of fish cake, but I had neither today so we went vegan. For two meat eaters, we do tend to go completely vegan fairly regularly. A saucy noodle dish with plenty of kimchi and gochujang is one of those things that can survive meatlessness pretty well. Plus I had a ton of vegetables tonight: zucchini cut into wide ribbons, spinach, red bell peppers, shimeji and shitake mushrooms, onions, green onions, garlic, and napa cabbage kimch. It was a great meal, with plenty left for tomorrow.
2 comments:
I love rice cakes too! Will you email me your recipe for korean rice cakes?
lynahu@yahoo.com
Click the pink link for "Some of my previous posts" from this post and it will link you to older posts with more details.
It's kind of like fried rice or spaghetti though. Everyone has her own recipe.
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