While we're on the topic of delicious Korean food, I've got a quick fix that would make even Rachael Ray, the queen of 30 minutes meals wonder...just how did she do it!?!?!
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Since my trip to the Korean Store, I have been craving a childhood favorite of hot Korean rice cakes. This quick and easy recipe is awesome if you like spicy and a unique gummy/chewy texture!
With the Korean Store being as far away as it is, we always have Rice Cakes on hand.
No, they are not the traditional crunchy rice cake snacks you'd find in your typical grocery store. These chewy pieces of heaven are straight up Korean! My mother always related the consumption of these to the younger generations...specifically students.
The great thing about the Korean Rice Cake other than being cheap (which is why the young kids love them so much!), easy to prepare and usable in a variety of ways...is that they freeze wonderfully and can be stored for a long period of time!
Silly me actually began this weeknight cooking adventure with the long cut rice cakes we had in the cupboard. I later found out these were actually well overdue (cause I didn't think to freeze them). The good news is we had a couple of bags of the sliced rice cakes in the freezer, so I ended up substituting later on.
Traditionally, I've not had these spicy rice cakes with meat. They actually would make a perfect option for hosting veg-head (aka vegetarian) friends. *
As you now by now, the Hubs says: a meal is not a meal unless there is meat. Soooo to cooperate with his theory on dinner, I decided to mix up some basic Korean Pork to incorporate.
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Typically the preparation of the meat takes a good bit of time. Tonight, being late as it is, I go for rustic chunks.
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Lots of garlic, salt, pepper, sesame oil.
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The pork is cooked over high heat.
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The rice cakes from the freezer are simmered in water.
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Once the cakes are softened I add them to the pork and stir in the magical combo of hot pepper/bean paste, soy sauce, vinegar, sugar...the use of scallions kicks it up a notch, but we didn't have any on hand, oh well!
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Here it is! Less than 30 minutes later a deliciously fiery treat...
with some meat (for the Hubs).
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The only downside about these are that they do not make great leftovers. The rice cakes will dry out and stick together...not reheating well for lunch the next day.
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As Rachael says...and remember a good meal is never more than 30 minutes away!
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Next time we venture into these I hope it is to show you all Rice Cake Soup! Cause that is one soup that we'll have on in this house for winter, guaranteed :O)
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Looks great!!!!!
ReplyDeleteTastes soo good too! I really love the rice cake texture...kind of like a softer gummy bear.
ReplyDeleteDdukbokki!!! This is on the menu for tomorrow lunch, I use my sister in law's recipe. We're lucky to live five blocks from the oldest korean grocery in the city, ddukk (such awkward spellings...) is always an option!
ReplyDeleteOh yum! You are very lucky to be so close to a korean grocery...envious!! Great work on the terminology, one up on me for sure. While I grew up with all this Korean food, I'm ashamed to admit I am still just learning their proper names! Hope you'll post an entry with how they come out!!
ReplyDeleteBTW Bethany, you should check this site out! http://www.zenkimchi.com They are doing 12 days of Tteokbokki (aka Ddukbokki) in the spirit of the New Year!!
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