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Thursday, February 23, 2012

Korean Spicy Rice Cake with Oden

My mom and I love spicy foods so naturally we like Korean food also. We used to eat a lot more Korean food when we lived in Taiwan and also Southern California but sort of stopped once we moved to CT because frankly there aren't that many Korean restaurants in CT. To find really good Korean food you have to go into NYC. We were going to have Oden which is a kind of soup in Japan but wanted something else to go with it. I thought spicy rice cake would be a great pairing for the soup. I am not including a recipe for the Oden since we used the pre-package Oden packs from Daido (Japanese store in White Plains, NY). Also the recipe for the rice cakes is not traditional since I had to improvised.

Spicy Rice Cake 
serves 4
  • 16 oz of tube shaped Korean rice cake(soak in cold water for 10 minutes then drain off the water)
  • 2 cups dashi broth
  • 2 cups Napa cabbage, rough chopped
  • 1/2 medium size onion, sliced
  • 1 medium carrot, sliced
  • 2 tsp of chopped garlic
  • 1 tsp sugar
  • 1-2 tbs Korean hot pepper paste (pending on how spicy you want it)
  • 2 stocks of green onion, sliced on a bias
Using a large pot, set to medium high heat. Add everything but the green onion. Stir constantly until the sauce is thick and the rice cakes are soft. Add the green onion then cook for another 2 minutes then serve.







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