Rice Cakes (Dukbokki)

Everyone has their own food cravings. I’m one of them too! :D I craved for Korean spicy rice cakes (Dukbokki) for a long long time. Unfortunately, it’s quite difficult for us to find Korean food here because we don’t have many Korean food outlets here in Penang. So, to satisfy my cravings, I went to the local super market and bought myself a packet of Korean rice cakes, and a packet of spicy Korean rice cake sauce. 

What is rice cake? Glutinous rice is pounded to a gluey, sticky mass, which is then formed into a variety of different shapes and sizes. Shape-wise, there are chubby and skinny, long and short, round and oblong. Colour-wise, they can be pale (made with white glutinous rice flour) or tan (made with brown rice) .

Though all rice cakes taste like pounded rice (even the ones made with brown rice vary little in their taste), the specific shape dramatically affects the texture. Thin slices are significantly less chewy than large, cylindrical rice cakes that are genuinely toothsome in the degree of their chewiness.

  

You can add shredded pork, dried anchovies, leeks and fish cakes into the rice cake dish. But, I prefer mine with toufu and cabbage. Simple yet delicious. Daebak!