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Obsessed with Korean: The Rice Cakes

Obsessed with Korean: The Rice Cakes


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As a country, we seem to be quite smitten with Korean food—and for good reason. It's anything but subtle, boasting intense flavors ranging from fiery to potently garlicky to fermenty-funky to salty-sweet … or some glorious combination of all the above. Here, an exploration of some of the defining dishes from this burgeoning cuisine.

Let's talk about rice cakes for just a minute. Not the crunchy diet-food snack, but Korean rice cakes—wonderfully chewy "cakes" made from basically compressed rice. That texture is absolutely addictive; they are just fantastically chewy, and I love, love, love, LOVE them. You'll see two main forms: Tteokbokki are like cylinders, often thumb-sized (they look a little like half a piece of string cheese), though you can find longer forms that you typically cut to the size you like; sliced rice cakes, often labeled "rice ovalettes," are thin, flat discs of rice cakes. With either version, you boil them quickly (similar to vacuum-packed gnocchi) till they float, then drain and toss with sauce or into soups.

Eating healthy should still be delicious.

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In Korea, you'll often find tteokbokki on street food carts, swimming in a sweet-spicy sauce that's basically a combination of gochujang and corn syrup. It's mighty delicious but not necessarily what I want to eat all the time. But in Seoul, I had a wonderful version of tteokbokki at one particular market, Tongin Market, that was different, and the best I've ever had. It was a dry, not swimming in sauce but rather wok-seared with Korean chile powder (gochugaru). Above is a photo showing the version I had in Seoul. Below is my rendition of it.

Sliced rice cakes work beautifully in soups and stir-fries, and make for a great Korean version of chicken and dumplings.

Is it worth it to go to a Korean market or order these ingredients online? Absolutely YES, it is. When I have people try these rice cakes, they always say they've never had anything quite like them before and that they are now hooked and haunted by them. Give them a try—you can toss them into any stir-fry you like, as I did below.

Keep Reading for More Korean Inspiration:


Noodle Rice Cake

Noodle Rice Cake. Rice cake noodle with chicken is a delicious dish often served during chinese new year. This nian gao rice cake is slightly different with the sweet sticky rice nian gao i made.

Rice noodles are the perfect medium for soaking up the tasty sauce for the short ribs. You don't want to miss out! See more ideas about recipes, cooking, cooking recipes. Asmr cheesy spicy noodles giant rice cake (eating sounds) no talking asmr cheesy spicy rice cake chinese noodle mukbang 먹방 tteokbokki ddeokbokki 떡볶이 part 7. Have you had these before?

Nurturing Naters with learning activities at home: Pot . from 3.bp.blogspot.com Requested video for king crab, rice cakes and cheesy fire noodles all in one plate! Asmr cheesy rice cake + fire noodle stew type (eating sounds) no talking asmr cheesy mini rice cake spicy noodles spam mozzarella cheese (eating sound). Desiccated coconut, rice flour cheung fun (steamed rice noodles)china sichuan food. When i was young and living at usually, there'd be a meat dish, a veggie dish, and rice. Rice cake noodle with chicken is a delicious dish often served during chinese new year.

View top rated rice cake noodle recipes with ratings and reviews.

Vegetarian chinese rice cake noodle recipe. Nothing compares to the soft, moist, slippery. Recommanded for soup, but can be used for stir fry. Rice cake is called nian gao in chinese. Dried anchovies, dried kelp, eggs, fish cakes, gochujang, green onion, hot pepper flakes, rice cake, sugar, water. Asmr cheesy rice cake + fire noodle stew type (eating sounds) no talking asmr cheesy mini rice cake spicy noodles spam mozzarella cheese (eating sound). See more ideas about asian recipes, recipes, food. Vegetarian rice cake roll shrimp rice cake roll. Rice cake noodle with chicken is a delicious dish often served during chinese new year. This nian gao rice cake is slightly different with the sweet sticky rice nian gao i made. Requested video for king crab, rice cakes and cheesy fire noodles all in one plate! Korean gamja tteok tang (spicy pork quartered), 3 cups kimchi, chopped, 3 cups rice cake (tteok), 1 pack enoki mushrooms, 6

8. Posted april 6, 2012 by stephanie.

Korean gamja tteok tang (spicy pork quartered), 3 cups kimchi, chopped, 3 cups rice cake (tteok), 1 pack enoki mushrooms, 6

8. Requested video for king crab, rice cakes and cheesy fire noodles all in one plate! Rice noodles are the perfect medium for soaking up the tasty sauce for the short ribs. Today i'm eat the long rice cake noodles with black bean sauce. Asmr cheesy spicy noodles giant rice cake (eating sounds) no talking asmr cheesy spicy rice cake chinese noodle mukbang 먹방 tteokbokki ddeokbokki 떡볶이 part 7.

Ramen Noodlist: Ottogi Spicy Rice Cake Tteokbokki Noodle . from www.ramennoodlist.com This could conceivably be a 4 to 4.5 star mass market hit product if they dialed down the spiciness a couple of. The name comes from adding ramyeon (korean instant noodles) and ddukbokki (spicy rice cake). The most delicious compilation of spicy rice cakes, cheese, and noodles on earth. Rice noodles are the perfect medium for soaking up the tasty sauce for the short ribs. Recommanded for soup, but can be used for stir fry.

Rice cake noodle with chicken is a delicious dish often served during chinese new year.

Spring onion, water, sesame, water. Rice cake noodle with chicken is a delicious dish often served during chinese new year. Overall we give the ottogi spicy rice cake tteokbokki noodle a score of 3 stars. Asmr cheesy rice cake + fire noodle stew type (eating sounds) no talking asmr cheesy mini rice cake spicy noodles spam mozzarella cheese (eating sound). Desiccated coconut, rice flour cheung fun (steamed rice noodles)china sichuan food. Korean gamja tteok tang (spicy pork quartered), 3 cups kimchi, chopped, 3 cups rice cake (tteok), 1 pack enoki mushrooms, 6

8. The most delicious compilation of spicy rice cakes, cheese, and noodles on earth. Rice noodles are the perfect medium for soaking up the tasty sauce for the short ribs. Vegetarian rice cake roll shrimp rice cake roll. Nothing compares to the soft, moist, slippery. 米粉/粉丝&年糕 rice noodle & rice cake. Rice cake is called nian gao in chinese. This could conceivably be a 4 to 4.5 star mass market hit product if they dialed down the spiciness a couple of.

A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. It is not too difficult to make at home rice noodle rolls are one of my absolute weakness. View top rated rice cake noodle recipes with ratings and reviews. The most delicious compilation of spicy rice cakes, cheese, and noodles on earth. You don't want to miss out!

Korean Spicy Rice Cakes (Tteokbokki 떡볶이) | Tteokbokki . from i.pinimg.com Asmr cheesy spicy rice cake chinese noodle mukbang 먹방 tteokbokki ddeokbokki 떡볶이 part 7 suellasmr if you have been obsessed or curious about how to make these delicious spicy korean. High quality rice cake noodle gifts and merchandise. Asmr cheesy rice cake + fire noodle stew type (eating sounds) no talking asmr cheesy mini rice cake spicy noodles spam mozzarella cheese (eating sound). View top rated rice cake noodle recipes with ratings and reviews. Asmr cheesy spicy noodles giant rice cake (eating sounds) no talking asmr cheesy spicy rice cake chinese noodle mukbang 먹방 tteokbokki ddeokbokki 떡볶이 part 7.

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Posted april 6, 2012 by stephanie. Rice cake is called nian gao in chinese. Overall we give the ottogi spicy rice cake tteokbokki noodle a score of 3 stars. The name comes from adding ramyeon (korean instant noodles) and ddukbokki (spicy rice cake). Rice noodles are the perfect medium for soaking up the tasty sauce for the short ribs. You don't want to miss out! This could conceivably be a 4 to 4.5 star mass market hit product if they dialed down the spiciness a couple of. Rice noodle rolls (or cheung fun) are a classic dim sum dish. When i was young and living at usually, there'd be a meat dish, a veggie dish, and rice. 米粉/粉丝&年糕 rice noodle & rice cake. Have you had these before? Chinese rice cake stir fry to celebrate chinese new year. Dried anchovies, dried kelp, eggs, fish cakes, gochujang, green onion, hot pepper flakes, rice cake, sugar, water.

Vegetarian chinese rice cake noodle recipe. See more ideas about asian recipes, recipes, food. Posted april 6, 2012 by stephanie. This nian gao rice cake is slightly different with the sweet sticky rice nian gao i made. Dried anchovies, dried kelp, eggs, fish cakes, gochujang, green onion, hot pepper flakes, rice cake, sugar, water.

Desiccated coconut, rice flour cheung fun (steamed rice noodles)china sichuan food. Vegetarian chinese rice cake noodle recipe. Nothing compares to the soft, moist, slippery. Featured recipes | recipe ditties. See more ideas about asian recipes, recipes, food.

Rice cake noodle with chicken is a delicious dish often served during chinese new year. Asmr cheesy spicy noodles giant rice cake (eating sounds) no talking asmr cheesy spicy rice cake chinese noodle mukbang 먹방 tteokbokki ddeokbokki 떡볶이 part 7. Rice cake is called nian gao in chinese. Asmr cheesy giant rice cake samyang kimchi noodles (eating sounds) no asmr cheesy spicy rice cake chinese noodle mukbang 먹방 tteokbokki ddeokbokki 떡볶이 part 7. Have you had these before?

Source: www.koreanbapsang.com

Vegetarian chinese rice cake noodle recipe. You don't want to miss out! Featured recipes | recipe ditties. She even managed to make a big pot of. Asmr cheesy spicy rice cake chinese noodle mukbang 먹방 tteokbokki ddeokbokki 떡볶이 part 7 suellasmr if you have been obsessed or curious about how to make these delicious spicy korean.

Do you like spicy food? If you have been following me, you know I didn’t eat spicy food for the longest time. It’s interesting because my mom and my sister loves spicy food. Whenever my family ate together, there was always a small plate of chili oil on the dining table. My mom and my sister would be dipping their food into the chili oil all night, but my dad and I just wouldn’t touch it at all.

After coming to the US, spicy food and I never cross path. I didn’t have any spicy condiments at home and I didn’t order any spicy food when dining out either. Things started to change when my sister moved to Los Angeles a few years ago. My sister adores Korean food. When you go to a Korean restaurant, it’s almost impossible to avoid spicy food. First, start with kimchi. Then there are other spicy banchan (side dishes). Soon dubu jjigae (silken tofu stew), bibimbap (mixed rice bowl), and tteokbokki (stir-fried rice cakes) are all spicy. Although we always ask for mild, they are still very spicy (at least to me). After eating all these food again and again, I have started to build up my tolerance for spicy food.

As I’m opening up myself to all variety of spicy ingredients or condiments, I realize it’s not only about the spiciness. Many of the times, these ingredients and condiments also bring in other flavors. Jalapeño has a nice and fresh green taste (seeds removed). It’s so good with banh mi (Vietnamese sandwiches). Chili garlic sauce has a subtle vinegar flavor which adds a completely different taste to a dish. Gochujang (Korean chili paste) is commonly used in Korean cooking. It’s not only spicy, but also a bit sweet and smoky. By building up my tolerance for spicy food, I’m also re-exploring all the dishes I have tried before in a brand new way!

Today’s recipe is a Korean dish, galbi jjim (Korean braised short ribs). It’s one of those dishes that we tried a few times with my sister. Spicy, but so damn GOOD! My version is of course not as spicy. If you can eat more spicy, adjust by adding more gochujang.

When preparing the short ribs, first soak them in cold water for one hour or so. That is a great way remove some of the blood in the meat. It is not necessary, but if you have the time, do it. After that, the ribs were brought to a boil with water. That is an important step because it helps to remove most of the blood, fat, and scum. The broth will also be less fatty in the end. Then, the beef was braised with seasoning, like soy sauce and sugar for a long time. When the beef is almost tender, cook the potatoes and carrots until they are just soft. Spice up the dish with some gochujang and add some chewy texture with rice cakes.

This galbi jjim is mild, savory and sweet. The beef was braised until fall off the bones. They were very tender and soaked up all that wonderful flavors from the sauce. This dish is hearty, but not overly heavy! Simply delicious! Perfect for Sunday dinner or pot luck! Enjoy!


Obsessed with Korean: The Rice Cakes - Recipes

Here are the 14 vegan, simple dishes prepared by chef Mun that exemplify Korean temple culture.

Meals in a Korean temple are as simple and unassuming as the serene alcoves in Korea where they take place. The food itself is unlike anything experienced in the Western world. Eaten by Korean Buddhist monks, the dishes are vegan and do not use impure root vegetables like garlic, onions, or shallots, while the recipes themselves are passed down for generations, or even thousands of years.

The Korean Cultural Society recently introduced New Yorkers to traditional temple food during its annual event at Lincoln Center, where a 14-course simple vegan meal was prepared by chef Venerable Jeok Mun, The current president of The Jogye Order of Korean Buddhism Temple Food Research Group.

“Buddhism forbids obsession over anything, no matter how good it is,” explained Mun. “Once you become obsessed with something, suffering begins. Food is a source of sustenance and energy for our daily lives. Food therefore has an incredibly high possibility of becoming an obsession.”

Even with these limitations, the results of the careful, laborious food preparation in Korean temples are well-crafted and satisfying, if unassuming, soups and small plates like the lotus seed rice used to cleanse the palate between courses. A meal, Korean Buddhist monks believe, is meant to sustain the eater’s body and spirit, and not saturate the palate with complex flavors and spices. Therefore, each of the 14 dishes prepared had a purpose, whether to clear the mind like the creamy wisdom soup made with rice, red beans, sesame and peanuts, or the cleansing shiitake and tofu in green tea sauce.

“People lose their health as they eat more and look to eat delicious things,” said Mun. “We must strive to consume as little as possible because the more we consume, the less there is out there in the world. Practicing this self-control will eventually lead to self-control in other aspects of life.”

For the latest happenings in the food and drink world, visit our Food News page.

Joanna Fantozzi is an Associate Editor with The Daily Meal. Follow her on Twitter@JoannaFantozzi


Don’t just skip straight to the recipe — take the time to read the history behind this stew. It’s absolutely fascinating!

It may surprise you to know that service in the Korean military is compulsory for males (not for females, although they can choose to enlist). Even Korean celebrities are not exempt!

Luckily, you don’t need to enlist in the Korean military to try this fantastic hot pot!


Obsessed with Korean: The Rice Cakes - Recipes

I'm new to the forum but was wondering if anyone knows of a recipe for korean buttercream? I've noticed that all the korean buttercream flowers are super shiny and glossy and almost translucent, I have no idea what recipe to use to get this effect. It is so beautiful and more delicate than the ordinary American or swiss buttercreams. I can't find any recipes on the Internet anywhere

I hope that's what you are looking for! Otherwise please post/link to a picture of it to help others chime in.

I'm not sure what this "Korean buttercream" is and I'm Korean American. I usually just use Swiss Meringue buttercream and it always comes out shiny and glossy.[postimage thumb="900"]

Hi! It seems like we are looking for the exact same buttercream! I know it's no ordinary buttercream and they are not sharing the recipe anywhere. The only way to get the recipe is by attending their expensive classes. Some indonesian bloggers who attended one of the classes said that they are not allowed to share the recipe. Crazy right?

I'd try usigng a meringue that has powdered sugar added into it. It might not be the same thing, but it will give you the look of what I've seen on the buttercream flower cakes, and it's a little stiffer than a straight meringue, so it would probably pipe well.

I have been looking at these korean buttercream flowers this week and I found this site there are tutorials in a foreign language, use google translate, the recipe is on there also. Her work is beautiful.

150 gm shortening
200 gm icing sugar
pineapple or strawberry flavoring is no color

Sift icing sugar
Combine all ingredients and beat with a slow speed until thick
Do not beat too long later flaccid

* This buttercream cake just for decoration is not to throw a cake or layer cake for ya .. just decorations or flowers.

Hi there! Do you mean something like these?[postimage thumb="900"][postimage thumb="900"][postimage thumb="900"]

Oh ugh, so it's basically crisco and sugar? Yummy. not.

Yes, I know not tasty. I haven't tried it but she also has a SMBC recipe on her web site.

From what I've seen in Korean dramas and what I can glean off the internet is that these flowers aren't made of buttercream at all, but are instead made of something called 'angeum'. It's basically a paste made with sweet potatoes and sugar. It's usually paired up with rice cakes instead of regular cakes. Rice cakes are a traditional sweet common in a lot of countries in the Far East. The angeum can be formed into a paste and coloured much like buttercream. Check out this article:

But then there's also this lady who says that she has a patented recipe for buttercream which is glossy and translucent.

Sorry for the multiple posts!

Here is another BC recipe, it's not a Korean BC, but the pic below shows the flowers made using the recipe. Might be something you may want to play around with. I ordered my tips and I can't wait to try my hand at these flowers.

Anyone who says they have a patented recipe doesn't know how patents work. You can't patent or copyright ingredients, just the method to make something. But if the patent says "Mix for ten minutes" you can mix for eleven or nine and you haven't violated the patent. It's very tricky, but that sweet potato thing sounds unpleasant anyway. Potato starch would make the icing thicker and give it that shine, though. Yuck. I'd stick with the meringue buttercreams, or anything else.

@HenrysHungry have you see the flowers by ArtyCakes based in the UK, but quite similar to the Korean BC flowers. Its their signature flowers. Check it out.


@bakemeenchanted lots of interesting info, but I gotta tell you I like my sweet potatoes fries alongside a nice chicken breast and a side of green beans lol. Oh that was dinner tonight. So I'm gonna pass on that angeum.

When I make these flowers, I want them to taste as good as they look, so I guess I'll be tweaking some BC/SMBC/IMBC


@costumeczar &zwj when would you add the PS to the meringue.

Sorry if I hijacked this thread, can you tell I'm a little obsessed with these flowers. lol

Lol @costumeczar &zwj &zwj @carolinecakes &zwj ! I totally hear ya and I agree. But I had the info, thought it might be relevant, so figured I'd share. It's an ethnic dessert, which I'm sure tastes great, but just not on cake

Yeah, that's nasty. You could also use those powdered mashed potatoes in a box and pipe them using that, but no.

@carolinecakes &zwj You'd just make the meringue buttercream as usual, then add the powdered sugar to it after it was done. I've done a hybrid of American buttercream and IMBC and it works, and adding the sugar just stiffens it up and makes it a little sweeter, obviously.

I did asked the baker who "patented" her buttercream whether it is a real buttercream or just a traditional korean white bean/potato paste. And I didn't get any reply. Lol

Quote by @Didie on 2 hours ago

I did asked the baker who "patented" her buttercream whether it is a real buttercream or just a traditional korean white bean/potato paste. And I didn't get any reply. Lol

Hahahaha! I guess you have the answer.

@ costumeczar thanks, I will give it a try.

@carolinecakes &zwj keep us posted on your progress, would you? I'd love to be able to pipe a more delicate looking flower than ABC yields. Thanks!

Sure thing, I feel I am better at making gum paste flowers, piping not so much. Practice practice.

Same here! You can't fiddle with buttercream once it's piped, gum paste is whole lot more forgiving 8

Guess I should practice too.

Anyway, best of luck to you!

Wondering if this is what you are looking for?

Ooooh yes @YvonneChanCakes &zwj ! That seems to be what I was talking about earlier. Unfortunately, OP seems to have disappeared, so we don't know if that's what they are looking for 8(

White beans also makes more sense than sweet potatoes, colour-wise.

Have you tasted it before? I've tried red bean paste before and it was nice, but I don't think it would taste good with cake. How is the white bean paste?

I haven't tasted white bean either. I've only had red bean in chinese desserts. I would imagine that they taste similar though. There seems to be a lot of sugar in it so I'm guessing it just tastes really sweet!

Lol! yeah I guess it would just taste super sweet. Thanks for the info though 8)

Just now I slowly melted my regular (all butter) buttercream and poured it on a cake. It does seem to work. So I'm hoping this will be a good way to cover those annoying pans with all the little details popped out. I started microwaving it at 8 sec intervals, stirring in between. Once it started to liquefy I then microwaved at 5 sec intervals until it was thin enough to use. If you go too long the butter separates. I could've gone thinner, but I my crumb coat wasn't super smooth, so it being thick made the top pretty smooth and I was able to manipulate it down the sides/corners with my spatula without a lot of effort. Just light pushing. It's in the fridge now, so I'll post a picture of my amateur attempt later!


Hot and spicy rice cake

When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a market. It was run by an old lady who could always be found stirring her tteokbokki. People were lined up to buy it.

I saw she used dried anchovies in her stock, and that ingredient made a huge difference in the flavor.

I once ran out of dried anchovies and made tteokbokki without it. It didn’t taste at all like what I was expecting. So don’t forget to always make a good stock with dried anchovies when you make this!

Ingredients

  • 1 pound of cylinder shaped rice cake, bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes)
  • 4 cups of water
  • 7 large size dried anchovies, with heads and intestines removed
  • 6 x 8 inch dried kelp
  • ⅓ cup hot pepper paste
  • 1 tablespoon hot pepper flakes
  • 1 tablespoon sugar
  • 3 green onions, cut into 3 inch long pieces
  • 2 hard boiled eggs, shelled (optional)
  • ½ pound fish cakes (optional)

Directions

  1. Add the water, dried anchovies, and dried kelp to a shallow pot or pan.
  2. Boil for 15 minutes over medium high heat without the lid.
  3. Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2 ½ cups.
  4. Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
  5. Remove from the heat and serve hot.

Korean New Year recipes

Celebrating New Year festivities along with the Chinese are the Koreans—and celebrate they do with these amazing dishes that will wow your palate.

Kelly Choi

Korean Food Foundation

Korean New Year's Day traditions rock! I always look forward to this holiday, and the best part is, I get to celebrate it twice – once usually on January 1, and then again with the lunar New Year calendar. The holiday is all about rejoicing with family, and is similar to Thanksgiving in vibe. The day of the New Year, family members gather at the designated family member's house. Younger ones kneel and bow to elders as a symbol of respect, and elders give or toss money to the young ones to wish them a prosperous New Year. The celebratory meal is consumed at breakfast, since it has to be the first meal eaten! After chowing down, everyone hangs out together and talks, chats, plays games—card games, a unique stick game similar to dice, or even sings karaoke these days.

These are a few traditional Korean New Year’s dishes:

Tteokguk (Soup with sliced ovals of rice cake [Korean-style unsweetened rice cake] in a clear beef broth) Serves 4

1 cup thin sliced Korean rice cake 1/2 pound Beef brisket, cut into chunks. 14 cups water 4 green onions, cut into 1 inch pieces 8 ounces beef, cut into thin strips 2 eggs, beaten 2 sheets dried laver seaweed (Kim in Korean), crumbled 2 dried shiitake mushrooms, soaked and sliced thinly 8 ounces zucchini, cut into thin strips 1/2 teaspoon soy sauce 1/2 teaspoon sesame oil 1/4 teaspoon minced garlic

Soak the rice cake in cold water for 30 minutes. Put 14 cups of water and the brisket in a pot. Bring to a boil, and then reduce to a simmer until tender (about 30 mins). Strain out the beef and return the broth to the pot. Cut the beef into thin strips. Sauté the shiitake mushrooms in the soy sauce, sesame oil, and minced garlic. Sauté the zucchini with sesame oil and salt. Fry beaten egg and slice thinly (or pour the egg little by little directly into the broth at the end). Bring the broth to a boil and then add the rice cakes. Bring to a boil again, and then reduce the heat to medium. Cook until tender (usually rice cake will float when fully cooked). Add the green onions. Put into bowls. Garnish each bowl with the beef, shiitakes, zucchini, egg, and some crumbled Kim. Serve.

Kelly says: Unique to Korean culture, one food that must be eaten is dduk guk—rice cake soup/stew. It's easy to make, to boot! Rice "cakes" cut into shapes of discs are simmered in beef broth with garlic, soy sauce, etc, and then garnished with julienned fried egg, toasted nori and scallions. This dish is eaten to "gain one year" of life. Dduk guk is one of my favorite dishes of all time it reminds me of my childhood because my mom would make it for me very often as a kid. Of course you eat it on New Year's Day, but it's a popular dish in general, akin to chicken and dumplings in American cuisine.

Galbijjim (Short ribs cooked in a soy sauce seasoning with assorted vegetables, such as carrots, mushrooms and radish) Serves 4

1/4 cup soy sauce 1/4 cup rice wine 3 tablespoons sugar 1 tablespoon honey 4 garlic cloves, minced 1 small onion, grated 3 scallions, finely chopped 1 tablespoon sesame seed 1 tablespoon sesame oil 1/2 Asian pear, peeled, save only juice 1 1/2 lbs beef short ribs, bone-in 8 chestnuts, peeled 2 medium carrots, peeled and cut into chunks 4 dried shiitake mushrooms, soak for 20 minutes and drain 1 tablespoon pine nuts, tossed, save for the garnish

Soak the ribs for 30 minutes to remove blood. Drain the beef and score it. Mix together all ingredients except ribs, chestnuts, mushrooms, and carrots. Pour the marinade over the beef. Marinate for an hour. Pour the ribs and marinade into a large pot over high heat. When liquid comes to a full boil, cover the pot and turn the heat down to simmer. Cook for 1 hour to 90 minutes, until meat is tender. Add chestnuts, mushrooms and carrots about 30 minutes before the end of the cooking time. Put into bowl and garnish with pine nuts. Serve.

Kelly says:The table on New Year’s is decorated with a lot of different entrees and side dishes, too, to symbolize prosperity and bounty. A meat dish, galbi jim (braised short ribs), is a usual suspect. Lots of marinated mountain veggies are prepared, too, as side dishes.

Japchae (a colorful dish made with glass noodles, beef, carrot, and spinach in a soy sauce seasoning) Serves 4

6 dried shiitake mushrooms 4 ounces uncooked cellophane noodles 3 tablespoons sesame oil 1 tablespoons soy sauce 2 teaspoons sugar 3 teaspoons toasted sesame seeds 2 garlic clove, minced 1/4 teaspoon pepper 1/2 lb sirloin beef, sliced thinly 1 1/2 tablespoon vegetable oil 1 bunch of spinach, blanched 1 medium onion, sliced 1 medium carrot, peeled and shredded 1 egg, beaten

Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips. Sauté the mushrooms with ½ teaspoon of sauce. Cook noodles in boiling water for 10 minutes. Drain and rinse in cold water. Mix sesame oil, soy sauce, sugar, sesame seeds, garlic, and pepper in a bowl. Add 1/3 of mixture to sirloin in another bowl marinate for 10 minutes and sauté the beef. Reserve the leftovers of the mixture. Heat 1 teaspoon of vegetable oil in a skillet or wok over medium-high heat and sauté carrots and onions stirring frequently for about 5 minutes. Toss spinach with 1/2 tablespoon of the leftover mixture. Fry beaten egg and sliced thinly. Quickly stir fry noodles with 1 tablespoon of vegetable oil and remove from heat. Put all ingredients into the big mixing bowl and add the rest of the mixture, then mix well. Serve.

Kelly says: Another usual subject on the table is japchae (savory glass noodles with beef and veggies). For dessert, many different kinds of fruits (Fuji apples, Korean pears, persimmons) are piled onto one another and served. Also on hand are some sesame-type sweet crackers—lots of different varieties that include orbs filled with sweet yellow or red bean or sesame paste, and some sweet rice cakes covered with yellow mung bean powder. yum! A popular sweet persimmon concoction accented with a lot of cinnamon is common to drink. Chestnuts, ginko, and pine nuts (very popular in Korean food), dried fruits like jujubes and dried persimmons (kkot gam), decorate the table.

Kelly Choi, born in Seoul, Korea is an Emmy-award winning TV personality & producer. She created, produces and hosts Eat Out NY, Very Appetizing with Kelly Choi and also hosts the nationally syndicated Secrets of New York with the NYC life channel in the NY/NJ/CT area. Choi also hosted Bravo TV’s reality series “ Top Chef Masters”, the spinoff of the hit reality food series Top Chef. Kelly worked as a VJ for MTV Korea, as well as an entertainment reporter for the TV Guide Channel. She is also an acclaimed food reporter and seasoned food critic. She has expanded her love for food by being a judge on Iron Chef America, Master Chef in Puerto Rico, and has hosted the USA finals of Bocuse d’OR, a prestigious culinary competition held every two years in Lyon France. She has also hosted various culinary competitions in the tri-state area. Kelly is currently working on her own NYC restaurant show Very Appetizing with Kelly Choi as well as shooting a new season of Secrets of New York. Kelly supports diabetes and Alzheimer's research, as well as the Angelwish Foundation.


THROWING IT TOGETHER

Pre-heat the pan on medium-high heat with a bit of oil and butter. I highly recommend a non-stick frying pan for this. Do not use a cast iron skillet pan for rice cakes. I found this out the hard way, and was left with a lot of goopy messes.

When the oil is hot and the butter has melted, add the pork and stir-fry it for a few minutes until it has browned and caramelized. Now you can add in the the kimchi, carrots and onions and stir-fry it together for a few minutes.

Lastly, add in the rice cakes and the sauce and cook until the rice cakes are chewy and soft. Voila! Garnish it with green onions, bonito flakes, or sesame seeds and enjoy!


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