What a busy week! I’m finally taking some time off to enjoy the beautiful weather, riding my bicycle around town and cooking at home. This morning, Taurin and I drank some hot apple cider and stopped by the university to check on the gingko trees. The leaves are brilliant gold!
Two winters ago, Taurin got me David Chang’s notoriously adventurous cook book: Momofuku. I frequent David Chang’s restaurants whenever I’m in New York. It’s good to support a fellow pork-loving northern Virginia Korean American. And the food is really good.
I shouldn’t have been surprised the recipes turned out to be quite challenging. Taurin and I have spent hours tracking down supplies and slaving away in the kitchen to prepare Momofuku dishes. It definitely helped take our cooking skills up a notch, and inspired me to experiment with traditional flavors.
Here’s a ddukboki recipe with a twist. I secretly think my dragon sauce tastes better than David Chang’s!
Roasted Rice Cakes in Korean Red Dragon Sauce
adapted from David Chang’s Momofuku Cookbook
2 tablespoon vegetable oil
8 long rice cake sticks, chopped
3 tablespoon corn starch 1/2 cup onion slivers
1 cup of Sewon’s red dragon sauce
1 tablespoon sesame seeds
1/4 cup of chopped spring onions
Sewon’s red dragon sauce:
1 tablespoon water
1 tablespoon sugar
2 tablespoon usukuchi (light soy sauce)
1 tablespoon sesame oil
2 tablespoon gochujang (korean red pepper paste)
1 tablespoon of sesame seeds
1/4 cup chopped tomatoes
1. Heat vegetable oil in a frying pan. Lightly coat chopped rice cake in corn starch. Cook the coated rice cakes until light golden brown. Remove and let them cool.
2. Add onions into the pan and cook until caramelized. In a small bowl, mix sauce ingredients together and make a paste. Add the paste to the caramelized onions. Reduce the heat to low and bring the sauce to a boil.
3. Pour the sauce on top of the rice cakes and garnish with spring onions and sesame seeds. Toss before serving.
*Make sure the rice cake is at room temperature. If it’s frozen, thaw before roasting.