{"id":2423,"date":"2013-02-28T18:23:56","date_gmt":"2013-02-28T23:23:56","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2423"},"modified":"2013-02-28T18:23:56","modified_gmt":"2013-02-28T23:23:56","slug":"hot-spicy-rice-cake","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2423","title":{"rendered":"Hot Spicy Rice Cake"},"content":{"rendered":"

This is the recipe that i got from Maangchi website . And this is how i learn of my korean cooking too . She had a video of how you can try making your own rice cake . To tell you the truth i am not really into rice cake . And i think i know why , because i never made my own rice cake . All the rice cake i used to cooking was always from the store . It’s a frozen store bought rice cake .<\/p>\n

So Maangchi website teaches us how to make your own rice cake , and to my surprised it was quite easy . As long as you have what they call frozen rice flour , then you’re all set to go . But the problem is , i had a hard time finding frozen rice cake at the store everytime i visited the korean market . I finally found someone and i thought i would just ask anyway , it was there all along , hidden , underneath any other things . So i picked it up , and i bought it , and that night i decided to make them .<\/p>\n

They’re not hard to make , all i needed was 2 cups of frozen rice flour , with 3\/4 cup of boiling hot water , and pinch of salt , and as long as you have a microwave , the job is even easier !! Cover it with a plastic wrap with a little opening to let the steam out and you’re all set . Mix it out and microwave it for another 2 minutes , then it’s time to pound them . According to maangchi , the more you pound them , the chewier they get . So i pounded them about 4-5 minutes . And i kneaded them afterwards .<\/p>\n

Now time to shape them , if you’re a perfectionist like me , it’s going to take a long time to shape them . Into the right length , right width , and everything . But it’s kinda fun , it’s like playing with dough . Anyway , as much as i wanted my rice cake to be perfect , some of them didn’t turn out as pretty as i wanted to be , mainly because i just didn’t have the patience that night , i was hungry and i was ready for dinner , although the dinner was not the rice cake !!<\/p>\n

Anyway , here is how my rice cake turned out , it’s a cylinder shape rice cake , or as the koreans call it , Garraeddeok .<\/p>\n

\"rice<\/a><\/p>\n

 <\/p>\n

My rice cake look pretty chubby \ud83d\ude00<\/p>\n

So , all my rice cake went to the fridge that night , and stayed there for about 3 days before i remember that i had rice cake in the fridge that i probably be best to use it as soon as possible . I would think it’ll get moldy if i leave it there too long , or i can always freeze them to last longer . But i was in the mood of some cooking that afternoon . I ended up making hot and spicy rice cake for my lunch . The Koreans call this Ddeokboekki .<\/p>\n

I have made hot spicy rice cake before and to me it wasn’t really that tasty . It was just ‘ meh’ and ‘okay’ moment . I had high expectation back then , this was a year ago when i used the store bought rice cake to make ddeokbokki . So , i kinda toned down my expectation a little bit this time , i made the anchovy broth , with 7 dried anchovy and dried kelp along with 4 cups of water , and boil for about 15 minutes . After removing them all , i added the rice cake , all the ones i made the night before , it was only about 1 lb , and i added 1\/3 cup of hot pepper paste and 1 tbsp. of sugar along with 1 tbsp. of hot pepper flakes . And boil it again for 10 minutes .<\/p>\n

Then the moment of truth .. i took a bite and to my surprised it was very delicious , the rice cake especially was chewy but not so chewy to the point where it got bigger and bigger when you’re chewing them . No , it wasn’t like that .. it is chewy and delicious and just a great texture overall . Def it makes a huge difference how i like the dish now . I loved it !! In fact i wouldn’t even care with fish cake added into the meal , it will be just great with home made rice cake itself .<\/p>\n

SO , my suggestion for those of you who likes hot and spicy rice cake , it is def. worth to make rice cake on your own rather than buying it from the store .<\/p>\n

\"ddeokbokki2\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This is the recipe that i got from Maangchi website . And this is how i learn of my korean cooking too . She had a video of how you can try making your own rice cake . To tell you the truth i am not really into rice cake . And i think i know why , because i never made my own rice cake . All the rice cake i used to cooking was always from the store . It’s a frozen store bought rice cake . So Maangchi website teaches us how to make your own rice cake , and to my surprised it was quite easy . As long as you have what they call frozen rice flour , then you’re all set to go . But the problem is , i had a hard time finding frozen rice cake at the store everytime i visited the korean market . I finally found someone and i thought i would just ask anyway , it was there all along , hidden , underneath any other things . So i picked it up , and i bought it , and that night i decided to make them . They’re not hard to make , all i needed was 2 cups of frozen rice flour , with 3\/4 cup of boiling hot water , and pinch of salt , and as long as you have a microwave , the job is even easier !! Cover it with a plastic wrap with a little opening to let the steam out and you’re all set . Mix it out and microwave it for another 2 minutes , then it’s time to pound them . According to maangchi , the more you pound them , the chewier they get . So i pounded them about 4-5 minutes . And i kneaded them afterwards . Now time to shape them , if you’re a perfectionist like me , it’s going to take a long time to shape them . Into the right length , right width , and everything . But it’s kinda fun , it’s like playing with dough . Anyway , as much as i wanted my rice cake to be perfect , some of them didn’t turn out as pretty as i wanted to be , mainly because i just didn’t have the patience that night , i was hungry and i was ready for dinner , although the dinner was not the rice cake !! Anyway , here is how my rice cake turned out , it’s a cylinder shape rice cake , or as the koreans call it , Garraeddeok .   My rice cake look pretty chubby \ud83d\ude00 So , all my rice cake went to the fridge that night , and stayed there for about 3 days before i remember that i had rice cake in the fridge that i probably be best to use it as soon as possible . I would think it’ll get moldy if i leave it there too long , or i can always freeze them to last longer . But i was in the mood of some cooking that afternoon . I ended up making hot and spicy rice cake for my lunch . The Koreans call this Ddeokboekki . I have made hot spicy rice cake before and to me it wasn’t really that tasty . It was just ‘ meh’ and ‘okay’ moment . I had high expectation back then , this was a year ago when i used the store bought rice cake to make ddeokbokki . So , i kinda toned down my expectation a little bit this time , i made the anchovy broth , with 7 dried anchovy and dried kelp along with 4 cups of water , and boil for about 15 minutes . After removing them all , i added the rice cake , all the ones i made the night before , it was only about 1 lb , and i added 1\/3 cup of hot pepper paste and 1 tbsp. of sugar along with 1 tbsp. of hot pepper flakes . And boil it again for 10 minutes . Then the moment of truth .. i took a bite and to my surprised it was very delicious , the rice cake especially was chewy but not so chewy to the point where it got bigger and bigger when you’re chewing them . No , it wasn’t like that .. it is chewy and delicious and just a great texture overall . Def it makes a huge difference how i like the dish now . I loved it !! In fact i wouldn’t even care with fish cake added into the meal , it will be just great with home made rice cake itself . SO , my suggestion for those of you who likes hot and spicy rice cake , it is def. worth to make rice cake on your own rather than buying it from the store .<\/p>\n","protected":false},"author":16,"featured_media":2425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-2423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2423"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2423\/revisions"}],"predecessor-version":[{"id":2426,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2423\/revisions\/2426"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2425"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}