Korean spicy rice cakes

Korean spicy rice cakes requires about 45 minutes from start to finish. One portion of this dish contains approximately 14g of protein, 6g of fat, and a total of 706 calories. This recipe serves 6 and costs $3.11 per serving. 202 people were glad they tried this recipe. It is a pretty expensive recipe for fans of Korean food. It is brought to you by The Blind Cook. If you have fish, scallion, red pepper paste, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. With a spoonacular score of 98%, this dish is spectacular. Roasted Korean Rice Cakes, Korean Rice Cakes (Dok Boki), and Smoked Rice Cakes with Korean Clam Sauce are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsMake dashi: Take a big wok or stockpot and fill with 2 qts water. Drop in the kombu. Bring it to a slow boil on medium-high heat. Once it starts boiling, bring it down to a medium, and time it for 15m. Remove the kombu and set aside 1 qt of the dashi (kombu broth) for the sauce. Leave the rest in the same pot.Reconstitute rice cakes: I usually buy the rice cakes (dduk) 2 days in advance. I want it to dry out a little so that I can rehydrate it with the konbu dashi water I just made. Take the reserved 1 qt of konbu dashi and drop the rice cake in piece by piece as you bring it to a slow boil on medium heat. After about 5-10m, the rice cake should become soft. Pull one out and youll be able to squeeze it fairly easily between your fingers but it should be springy. Then its time to pull them out on a baking pan or plate to let it stop cooking and dry off the excess water.Pan-fry the duck: To add a little texture to the dish and a slight roasted taste, take a large pan and drop it over a medium high heat. Once the pan is hot enough, drizzle some oil and drop the dduk in to the pan in a single layer. You want to get a nice light brown color and crust on the top and bottom of the dduk. Dont over crowd the pan or else theyll end up sticking to each other. Once you get a nice golden crust, remove from the pan and let it sit back on the baking sheet.Make sauce: Take the 1 qt of konbu dashi you made earlier and drop it into a clean pan. Turn the heat up to a medium high heat. Drop in the onion, scallion, red pepper flakes, red pepper paste, sugar, and garlic. Keep stirring the till the water starts to reduce down and create a thick bar-be-que sauce consistency.Once your sauce finally comes together, you can drop in your dduk and fish cake and drop the heat to a medium. Stir everything so the sauce coasts everything evenly. After about 2m, youre ready to serve. You can plate it in a big serving bowl and garnish with a bit of sesame seeds and green onions finely cut on the bias.

 

Step by step:

1. Make dashi: Take a big wok or stockpot and fill with 2 qts water. Drop in the kombu. Bring it to a slow boil on medium-high heat. Once it starts boiling, bring it down to a medium, and time it for 15m.

2. Remove the kombu and set aside 1 qt of the dashi (kombu broth) for the sauce. Leave the rest in the same pot.Reconstitute rice cakes: I usually buy the rice cakes (dduk) 2 days in advance. I want it to dry out a little so that I can rehydrate it with the konbu dashi water I just made. Take the reserved 1 qt of konbu dashi and drop the rice cake in piece by piece as you bring it to a slow boil on medium heat. After about 5-10m, the rice cake should become soft. Pull one out and youll be able to squeeze it fairly easily between your fingers but it should be springy. Then its time to pull them out on a baking pan or plate to let it stop cooking and dry off the excess water.Pan-fry the duck: To add a little texture to the dish and a slight roasted taste, take a large pan and drop it over a medium high heat. Once the pan is hot enough, drizzle some oil and drop the dduk in to the pan in a single layer. You want to get a nice light brown color and crust on the top and bottom of the dduk. Dont over crowd the pan or else theyll end up sticking to each other. Once you get a nice golden crust, remove from the pan and let it sit back on the baking sheet.Make sauce: Take the 1 qt of konbu dashi you made earlier and drop it into a clean pan. Turn the heat up to a medium high heat. Drop in the onion, scallion, red pepper flakes, red pepper paste, sugar, and garlic. Keep stirring the till the water starts to reduce down and create a thick bar-be-que sauce consistency.Once your sauce finally comes together, you can drop in your dduk and fish cake and drop the heat to a medium. Stir everything so the sauce coasts everything evenly. After about 2m, youre ready to serve. You can plate it in a big serving bowl and garnish with a bit of sesame seeds and green onions finely cut on the bias.

Nutrition Information:

covered percent of daily need