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Fried Rice Cakes with Bacon and Cabbage

Serious Eats Max Falkowitz 3 comments

Render bacon till really crisp, fry Korean rice cakes in the bacon fat, then stir fry half a head of napa cabbage in what's left. Combine everything together with enough gochujang to make a sauce for a meal that takes almost no effort but reaps boundless rewards. More

Dinner Tonight: Stir Fried Rice Cake with Gochujang Sauce

Serious Eats Nick Kindelsperger 8 comments

The hardest part about this recipe is tracking down the ingredients. Obviously, a Korean market is your best bet, but if you're not blessed with one nearby, it might require some searching. Luckily, once you have everything, it's an absolute breeze. More

Stir-Fried Rice Cakes

Serious Eats Chichi Wang 5 comments

Dinner Tonight: Roasted Rice Cake

Serious Eats Nick Kindelsperger 7 comments

I've been infatuated with Korean cuisine for years now but never really understood rice cakes. They always seemed so mushy, bland, and covered in sweet sauce. But a recent midnight snack at a Korean bar changed everything. Instead of boiled, these were grilled, so they had that crackly outer layer, which gave way to a tender and succulent inside. They were also tossed with this fiery red sauce, which forced you to keep a drink close at hand. More

Korean Rice Cakes (Dok Boki)

Serious Eats Chichi Wang 3 comments

The Momofuku Cookbook's Kimchi Stew with Rice Cakes

Serious Eats Chichi Wang 15 comments

This recipe for Kimchi Stew with Rice Cakes from the Momofuku cookbook is addictively good. David Chang uses two-week old kimchi (fresh and crisp with a not-too-sour taste), any type of broth (he suggests pork; no big surprise given Momofuku's obsession with pork), and rice cakes made with glutinous rice. More

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