'ricecakes' on Serious Eats

Slurped: Of Rice Cakes, and Comfort Lost and Found

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

8 Recipes for Lunar New Year

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

Dinner Tonight: Roasted Rice Cake

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

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

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

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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