One of our recent food finds at the Asian markets in Albany has been bags of dried rice cakes. No, not those tasteless puffed rice cracker-y things that come dusted with cheese or cinnamon, but a variety of Korean rice noodle, called dduk and spelled about thirty different ways in English.
These gluten-free noodles look like mini tongue-depressors to me, being somewhat elongated ovoids, and are a nice, chewy addition to stir-fries. One can buy fresh or frozen dduk, but so far I have just experimented with the bags of dried dduk. These noodles are made of pounded, steamed and dried sweet rice flour and must be pre-soaked in cold or boiling water to make them ready for cooking. They have a great texture that really stands up to extended cooking, so they are a good choice for any noodle soup or juicy stir-fry dishes in which a more tender noodle would give up and implode into mush.
Korean cooks make many varieties of dduk dishes, both sweet and savory, and a bowl of steaming Dduk Gook soup is a traditional way to ring in the New Year. I enjoyed reading this blog post from a Korean doctor who relates the many sayings that involve their much beloved rice cakes, like "give your enemy another piece of dduk" (i.e., "turn the other cheek").
I haven't followed any traditional Korean recipes for using this noodle, (but I intend to!) so much as incorporating them in my weekly stir-fries when I have needed something starchy. They do tend to suck up a lot of sauce and flavor, so plan on adding more liquid to your wok when you are adding in your dduk noodles. Above you can see a stir-fry of julienned carrot, cabbage, zucchini and garlic bathed in a sesame-soy-garlic sauce and zapped with a little chili-garlic paste. The dduk noodles add such a nice heft in there!
I have the privilege of hosting Presto Pasta Nights #244 this week. PPN is a popular weekly blog event chronicling the many incarnations of the world's noodles and was started by Ruth of Once Upon a Feast in 2007. I thought relaying my adventures with this new-dle would fit the bill quite nicely.
I have already received some great pasta recipes from other bloggers and look forward to other pasta creations in my emailbox until the deadline of Thursday, December 15. You can send them to me (with a photo attachment of your creation) at oldsaratogabooks (at) gmail (dot) com and please also cc ruth (at) 4everykitchen (dot) com. I will post the roundup for this last Presto Pasta Nights of 2011 the day after. Hope you can squeeze in some pasta fun with us during this busy holiday week!