Crispy Chili Rice Cakes Ki Rum Ddeokbokki Food

CRISPY CHILI RICE CAKES (KI-RUM DDEOKBOKKI)

Steps:

• In a bowl, combine together all the sauce ingredients and set aside.
• Bring a large pan of water to a boil. Add in the rice cakes and return to a boil for 2-3 minutes, until the rice cakes float to the surface of the water. Drain and transfer to a large, flat baking sheet. Spread the rice cakes out into a single layer, separating them from one another to prevent them from sticking. Drizzle over a little vegetable oil and turn to coat.
• In a large frying pan, heat the vegetable oil over high heat. When hot, add the rice cakes, in batches, and fry for 3-4 minutes, turning every now and again until crispy. Use a slotted spoon to remove the rice cakes from the pan and add them to the sauce. Thoroughly toss everything together until evenly coated.
• Plate up with the green onions and black sesame seeds sprinkled over the top.
• Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen.

TTEOKBOKKI (KOREAN SPICY RICE CAKES)

Steps:

• Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
• Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
• Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.

SPICY KOREAN RICE CAKES (DDEOKBOKKI OR TTEOKBOKKI)

Steps:

• Bring water to a boil in a saucepan. Add rice cakes and fish cakes; return to a boil. Add simple syrup, gochujang, chile powder, garlic, salt, and pepper; cook for 1 to 2 minutes. Add onion and green onion. Simmer until sauce is red, thick, and silky, about 5 minutes.