up to 1 hour 30 min
Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion apparently due to lack of exercise)
Whether this really was food of the kings or not, it is a tasty treat.
6 (approximately eight inches long) ddeok (slender cylindrical white rice-cakes, sometimes called rice noodle)
1/4 pound chopped beef
50 watercress stems
1 Cup water
1 tablespoon soy sauce
1 teaspoon sesame seeds, ground
1 teaspoon pure toasted sesame oil
1 teaspoon chopped garlic
1 teaspoon chopped spring onion
2 tablespoon pine nuts
5 tablespoon soy sauce
2 tablespoon sugar
2 tablespoon chopped spring onion
2 tablespoon chopped garlic
2 tablespoon pure toasted sesame oil
2 tablespoon toasted sesame seeds, ground
Mix Marinade: Mix all marinade ingredients together in a mixing bowl and let sit for 1/2 hour.
Prepare the Ddeok: If the ddeok has been refrigerated and is hard, steam slightly or soak in very warm to hot water until it softens.
Cut the rice-cakes (Ddeok) into 1 1/2 inch lengths.
With a sharp knife, carefully cut slits into opposite sides of each ddeok piece, being careful not to split the piece in half.
Slice onion from top to bottom into roughly 1/4 inch thick slices.
Place all sauce ingredients into a mixing bowl and mix well.
Place beef in Marinade and let sit for 1/2 hour.
Remove beef and pine nuts from marinade.
Carefully place 1 teaspoon of the beef and pine nuts into the slits in a piece of ddeok. Repeat until all pieces are “stuffed”.
Par boil the watercress stems until just softened. Tie one watercress stem around each end of the stuffed ddeok pieces.
Heat a pan or skillet over medium to high heat.
Place sliced onion in pan and cook for twenty to thirty seconds.
Add sauce to pan.
Gently add stuffed ddeok, then pour water into pan from one side, and reduce heat to low.
Stir gently until all ddeok pieces are well coated with sauce.
Cook at a slow simmer until the ddeok pieces turn a light golden color (about ten minutes), then remove from heat.
Place the ddeok pieces onto a serving dish and pour the sauce from the pan over them.
Member recipes are not tested by the CHOW food team.