Tteokbokki, also spelt ddeokbokki (and many other variations), is a Korean dish of simmered rice cakes. There are many versions, including the rather luxurious, non-spicy “royal tteokbokki ...

These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok. Crispy-on-the-outside, chewy-on-the-inside rice cakes play well as a pasta ...

Korean rice cakes are made from rice flour (non-glutinous ... and shallot to give the sauce even more flavour. It's a great recipe to use up any leftover dashi stock/anchovy broth.

We've never met a rice dish we didn't like, and tteok — Korean rice cakes — are no exception. But this is rice on another level. Seemingly imbued with magical powers, Korean rice cakes are ...

use it for other of my Korean recipes or slather it over a freshly cooked steak or on a cheese toastie. You will adore it, I promise. Now make the sauce for your rice cakes. Peel and grate the ...

Keep rice cakes stored in an airtight container; they will last for weeks in dry, cool conditions. If your rice cakes have gone slightly soggy, heat them in the oven to crisp them up. Rice cakes ...

As for that salad — the recipe has evolved ... she’s sourcing the Korean rice cakes from Hansol grocer in Queens. They’ll be at Sunn’s in a tomato-gochujang brown butter sauce topped ...

Recently, regarding the global expansion of Korean bread and rice cakes, some have evaluated that it was simply 'good luck.' They suggest that it gained popularity coincidentally through the rise ...

This Korean dish of oyster, seaweed and rice soup is something I make when I’m dining alone, because I’m the only one in my household that likes oysters. It’s delicious, and takes only about ...