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Sunday Brunch: Ham and Pea Rice Cakes

Sunday Brunch Sydney Oland Post a comment

When you need something a bit greasy, spicy, and filling to undo whatever is left in your system from the night before, these easy rice cakes are the answer to your hangover prayers. More

Updated Rice Cakes, Inspired by Mission Chinese Food

Chichi's Chinese Chichi Wang 11 comments

This is how you should cook an updated version of the classic stir-fried rice cakes dish. More

Slurped: Of Rice Cakes, and Comfort Lost and Found

New York Chichi Wang 16 comments

Rice cakes are my comfort food. They are the best cure I know for a lonely heart, a disgruntled outlook on life. Because they remind me of my mother and of home, they remain one of the few noodle dishes I do not make for myself. I want someone else to make them for me, and while in some cities this might be an unreasonable desire, I figured I had a decent chance of finding just the right bowl of rice cakes in Chinatown. More

Lunch Today: Shredded Pork and Preserved Cabbage Rice Cakes at Shanghai Asian Cuisine

New York Max Falkowitz 1 comment

Don't expect smoky wok hei flavors here; instead look for light, tender, slightly sweet rice cakes fragrant with mild pickled cabbage and punctuated by quiet bites of pork and mushroom. Kudos to any restaurant that can make a plate of pasta, pork, and oil taste restorative. More

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

8 Recipes for Lunar New Year

Seriously Asian Chichi Wang 10 comments

This Thursday is Lunar New Year, which, if you're Chinese, Vietnamese, Korean, or just a festive person, means you'll probably be eating with friends and family. Lunar New Year doesn't have specific holiday foods, per se. Feasting with loved ones is the most important part! Here are recipes for rice cakes, dumplings, mochi, scallion pancakes, and more. 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

Seriously Asian: Korean Rice Cakes

Seriously Asian Chichi Wang 14 comments

What is a rice cake? Glutinous rice is pounded to a gluey, sticky mass, which is then formed into a variety of different shapes and sizes. Shape-wise, there are chubby and skinny, tall and short, round and oblong. Color-wise, they can be pale (made with white glutinous flour) or tan (made with brown rice). You'll find freshly cooked rice cakes, most frequently in cylindrical form, sold at some stores, though all Korean markets will carry refrigerated, pre-packaged rice cakes that must be boiled before use. 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

7th Seoul International Tteok (Rice Cake) Fair, May 8-9

Robyn Lee 12 comments

Mmm, pretty rice cakes. Photograph from the Institute of Traditional Korean Food. When I was little, the term rice cake meant fat, round, mostly flavorless disks of puffed rice that I thought people only ate if they were on a diet. At some point this image left my mental food dictionary, and now rice cakes can only mean the soft, squidgy Asian variety made of pounded glutinous rice transformed into sweet and savory dishes. Growing up in a Chinese family with an affinity for Japanese cuisine, I've tried a variety of Chinese and Japanese rice cakes, but Korean rice cakes—in particular the sweet varieties—have been off my radar until now. In Korea, different kinds of rice cakes, or tteok... More

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