Momofuku-style Rice Cakes

By D'Arcy F – Toronto, ON
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Momofuku-style Rice Cakes
  • Prep Time: 15
  • Total Time: 60
  • Servings: 4
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About this Recipe

I crave the real version of this from Daisho.

Ingredients

RED DRAGON SAUCE
0.25 cup water
0.25 cup sugar
6 tbsp ssamjang, Korean bean paste
1 tsp sherry vinegar
1 tsp sesame oil
1 tbsp soy sauce
ROASTED ONION
0.5 tbsp vegetable or canola oil
1 large onion, sliced
pinch of salt
RICE CAKES
0.33 cup mirin
0.33 cup chicken broth
0.5 cup red dragon sauce
1 roasted onion
2 tbsp sesame seeds
2 tbsp vegetable oil
6 long rice cake sticks, often found in frozen section
0.5 cup scallions, sliced
optional sliced bacon or crumbled spicy sausage

Directions

RED DRAGON SAUCE
In a small saucepan over high heat, stir together the water and sugar until it boils and all the sugar is dissolved. Take off the heat and let cool for a few minutes. Stir in the ssämjang, soy sauce, vinegar, and sesame oil until combined.

ONION
In a small, heavy skillet, heat the oil over medium-high heat until very hot but not smoking. Add the onion (don't be alarmed if it's piled up high) and let it cook undisturbed for 2 minutes. Toss the onions while seasoning with salt. Toss the onions, redistributing the ones caramelizing below every 3 minutes for 15 minutes. Turn the heat down to low and stir and toss the onions every 10 minutes for 50 minutes, or until uniformly caramelized and nearly mushy. You can use them immediately let them cool and store in the fridge for a week.

RICE CAKES
In a large saucepan over high heat, bring the mirin and broth to a boil and let boil for 2 minutes. Reduce the heat to medium and stir in the red dragon sauce. Reduce until thick and glossy, about 7 minutes. Add the roasted onions, stir to combine, and turn off the heat.

In a large skillet over medium-high heat, heat the oil until smoking, then add the rice cakes and reduce the heat to medium. Sear the rice cakes about 3 minutes a side or until light golden brown all over. Transfer them to a cutting board and cut into 2-3cm (1 inch) lengths.

Turn the heat back on under the sauce and heat until boiling. Toss in the rice cakes and sesame seeds for a few seconds. Serve hot with the sliced scallions on top.

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