Korean Roasted Rice Cakes
Korean food is one of my favorite cuisines in the world. It might be the magic of kimchi (fermented cabbage); that some of you might have to turn your face away from. The spunky, spicy, and savoriness of the food (not to mention all the different kinds of side dishes) might be some of the reasons it won me over. I like it when some Korean restaurants make their soup in a hot stone bowl, and rice in a stone cup. It does make the food taste better. I remember taking my mom to a Korean restaurant for the first time. What she liked the most was the crispy rice in the stone cup. She even wanted to box leftover rice; I mean just rice!
Rice cakes are very popular in Korean Cuisine which are called Dok boki. It also appears in Japanese and Chinese cuisine. When my friend cooked this for me, he boiled them. It wasn't that interesting to me until I had a crispy rice cake version. It could be grilled or pan-fried!? It tastes better than the boiled one to me. Once I found out that David Chang felt the same way and had the recipe, I was definitely up for it.