MI QUANG AND DUKBOKKI

My mom loves mi quang, and it used to be Hong’s favorite soooooo guess what I made??

My rendition is not too traditional though. I prefer using pork spare ribs, a stewing hen, and an onion for a sweet broth. Boiled pork and blanched shrimp and cuttlefish to top it off. I made a spicy paprika garlic seasoned saute to add to my broth and voila!

We also had some dukbokki. They’re cylindrical chewy rice cakes with fish balls, Korean berkshire spicy sausages, green onions, gochuchang, samchang, red pepper, and sesame oil with some water. My sisters, mom, and I love eating this since it’s spicy and chewy!