I’ve been planning to make some sort of Korean dduk dish for a week or two, but it wasn’t until I saw the rabokki post on MyKoreanKitchen that I finally did it.
First I fried up some onions in my brand new wok. I’ve wanted a round bottomed wok for a while, but could never find it in stores. I was wary about ordering one from The Wok Shop because I was afraid of their shopping cart software (which I know is silly) but I finally broke down and bought one. Best decision ever! I ordered a 14″ carbon steel round bottomed wok with cover. I guess the merchants felt bad about the shipping coming out to $11 so they included a bunch of goodies for free: a wok ring, two bamboo rice paddle/mixers, and a stir fry recipe booklet. Now I regret not ordering a wok brush from them. The new wok fries up great and now that I can have a giant fire under my wok, I can stir fry the proper chinese method!
One of the best things of a Korean meal is panchan, so I made my own: pickled cucmbers and radish. I haven’t found the perfect cut for the cucumbers though. Restaurants seen to have them sliced a lot thicker, but I feel like the flavors don’t penetrate deep enough if the slices are too thick. This was my first time making the radish, so the slices came out a little strange.
The finished product! I couldn’t find any ramen noodles at the Korean market, so I bought what I thought were regular thin noodles, but I guess they’re just fresh udon instead.
