Jonas Cramby’s Best Recipe for Dish with Rice Cakes – The Perfect Daily Saver

Meet rice cake – the daily Asian savior of Asian cuisine.

One of the most useful ingredients in Asian grocery stores is also one of the most unknown. I’m talking about those solid white cylinders, coins, or barbababa figures that are usually found vacuum-packed in the refrigerator of the Korean or Chinese section: rice cakes. These rice cakes are made with sticky rice that’s been whisked, steamed, and shaped, and starting cooking with them feels like the 1930’s and you’ve just discovered an exciting new ingredient at the grocery store: dried pasta. Rice cakes work a little in the same way: they are the perfect base for many Asian dishes while you can always have a bag at home and they literally take minutes to cook. It’s good, funny, chewy, poppies in babies, yes – the perfect daily savior, in other words. Here are four lightning-fast recipes to get you started.


The world’s most famous and beloved rice cake dish is undoubtedly tteokbokki – a classic Korean street food that looks a bit like pumpkin with ketchup. Tteokbokki is best eaten after one or three raspberry sabers standing swaying slightly on the street corner. However, the dish is also excellent for an appetizer, a beer snack, or a quick everyday dinner at home in front of the TV, in which case you can do what happens in Korea and add a boiled egg into the sauce for a bit of protein. In Korea, cooked tteokbokki is usually served in a deep red gochujan broth, but in my version I fry rice cakes because I like how crispy they are. Yes, they actually get tastier than the classic tteokbokki, says my daughter who actually comes from Korea, so to speak.

Ingredients for 4 servings:

500g tteok korean rice cake
2 green onions, finely chopped
1 tablespoon roasted sesame
frying oil

Gochujang sauce:

1 tablespoon dashi powder + 1.5 dl water
6 tablespoons of gochujang and 6 tablespoons of rice syrup or liquid honey
2 tablespoons light soybeans
4 garlic cloves, grated

do this:

Stir the gochujang sauce ingredients together and heat in a saucepan. Dashi powder is a quick version of dashi broth and gochujang is a fermented Korean hot pepper paste usually found in red plastic containers at your local Asian store. For extra authenticity points, sweeten the sauce with Korean rice syrup—but honey works, too. Pour some cooking oil into a frying pan and heat it to a medium heat. Fry Korean tteok rice cakes in a layer until crispy on the outside and soft on the inside. Remember to try to spread them correctly in the forehead, otherwise they will stick together and be annoyed. Turn it over and repeat. Place the rice cakes on a plate and pour over the hot gochujang sauce. Top with sliced ​​green onions and toasted sesame seeds. Feet it right away.

Carbonara Tteuk Pukki

In Korea, tteokbokki became so popular that in some cases the dish moved inland and pure tteokbokki restaurants appeared. In these restaurants, she likes to overlook tradition and lots of different fun hybrid dishes have appeared, from tteokbokki curry to rabuki (frame with tteokbokki). One that my kids ask me to cook at least once a week is Carbonara tteokbokki – a somewhat traditional version of the Romanian specialty but with ttteok instead of dried pasta. Incredibly good, fast and weird. If you mix gochujang in a tablespoon of sauce, a mushy kind is added from the heat and the dish changes its name to “rose tteokbokki”.

Ingredients for 4 servings:

500g tteok korean rice cake
250gm gummali alternative. Pancetta cut into cubes
250gm pecorino, finely grated
2 egg yolks
Salt and freshly ground black pepper

do this:

Fry the ginale or pancetta over a medium heat until the fat starts to break free and the pork cubes are nicely crispy. Let them drain on a piece of paper. Place the tteok in a saucepan and pour over the water to cover. Bring to a boil and simmer until the rice cakes are cooked through and the water becomes crystal clear and silky, it is the starch in the rice cakes that releases and creates the perfect base for the chemical reaction between starch water, pecorino, and egg yolk that makes real carbonara one of the most inventive dishes in the world. .

In fact, it’s easier to get the right cream of carbonara when made on rice cakes than it is for pasta. When you see that it has boiled so much water that there is enough sauce, pour in the grated cheese and stir until it melts and a super creamy sauce appears. Remove the pan from the heat and stir in the egg yolks, stirring. Pour the pork and season with salt. Stir in plenty of freshly ground black pepper and serve immediately.

Zhao Nian Zhao

They are called Chinese rice cakes nian gao They usually come in the form of pennies. They are often used to make soups more chewable and as a substitute for rice in home cooking – yes, you can basically take your favorite Chinese recipe and add rice cakes to it for a quick, tasty and delicious everyday dinner. How about mapo tofu, king pao or cashew chicken with rice cakes, for example? joe joe This lightning-fast classic home comes from the area around Shanghai and takes just minutes to make.

4 servings:

500g Chinese rice cake
2 chicken breast thinly sliced
1 tablespoon water
1 mkg light soybean
2 teaspoons cornstarch
3 tablespoons of oil for frying
3 green onions, cut into approximately 3 cm pieces
0.5 salad bowl, cut into approximately 3cm pieces


2 tablespoons water
2 tablespoons light soybeans
2 tablespoons dark soybeans
2 tablespoons oyster sauce
1 tablespoon sugar
1 teaspoon black vinegar
3 grated garlic cloves

do this:

Marinate the shredded chicken in 1 tablespoon water, soybeans, and mayonnaise for a few minutes. Mix the sauce ingredients. Stir well until the sugar dissolves. Heat a frying pan or frying pan, pour oil in it, and fry the chicken when it is done
Once cooked, pour in the green onions. Stir for a few minutes and pour over the rice cakes and sauce. Stir until the rice cakes are cooked through, usually just a few minutes more. Taste one, if it’s still hard, add a few tablespoons of water and keep working. Pour it into a salad bowl and let it heat up before serving.

Jing Jiang Resacore

In order for rice cakes to have the same effect as dried noodles, an Asian equivalent of ground beef sauce is needed, I think, and the question is whether that’s the case? It’s a kind of home made ultra-fast Jingjiang shredded pork where the seasoning reminds us of Peking duck, and who doesn’t love it? The difference is that Peking duck takes a week to cook, and a lifetime to master, while any idiot can cook this dish in five minutes! The biggest challenge is finding the right kind of prayer paste. Tianmianjiang is a sweet dark bean paste that is also called sweet bean sauce or chunjang in Korea. Huangdojiang is a Chinese type of miso also called soybean noodles or yellow bean pasta.

Ingredients for 4 servings:

500g Chinese rice cake
300 gm minced pork
2 tablespoons of oil for frying
1 cucumber, julienned
6 green onions, julienned


2 tablespoons TianMianjiang, dark sweet bean paste
1 tablespoon huangdojiang, yellow bean paste
3 tablespoons Shaoxingfen substitute. Sake or sherry
1 tablespoon light soy
1 tablespoon water
1 teaspoon sugar

do this:

Mix the sauce ingredients. Julina, finely grated, cucumber and green onion. Fry the minced pork crispy then add the sauce and rice cakes. Stir until the rice cakes are cooked through, usually just a few minutes more. Taste one, if it’s still hard, add a few tablespoons of water and keep working. Top with crunchy cucumber and green onion and serve immediately.

(Shaoxingvin is actually banned because it contains alcohol, but you can usually find it at the bottom of the shelves in Asian stores.)

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