Comments on: Cook the Book: Momofuku – Roasted Rice Cakes

By: Sasa

Sasa — Sun, 28 Mar 2010 19:16:06 +0000

I clicked through thinking these might be like Japanese grilled rice cakes that my stepmother used to make but these look great too…I live in Austria at the moment though and might not be able to get the Red Dragon brand of sauce – what’s the generic name?

By: MaryMoh

MaryMoh — Mon, 23 Nov 2009 06:42:25 +0000

Oooooh….I love Korean tokbokki. Never miss that when I go to Korean restaurant. I love the chewy texture and the spicy sauce that goes with it. Yours look very delicious here. Thanks for sharing.

By: Arnold

Arnold — Sun, 22 Nov 2009 19:31:18 +0000

Thanks, Sean. I actually really like soondae even though the texture freaks me out a bit. :) Never head pig lungs, though.

By: inuyaki » Cook the Book: Momofuku – Fried Chicken

inuyaki » Cook the Book: Momofuku – Fried Chicken — Sat, 21 Nov 2009 04:28:52 +0000

[...] Cook the Book: Momofuku – Roasted Rice Cakes [...]

By: JulieK

JulieK — Fri, 20 Nov 2009 17:54:32 +0000

OK, I see those rice cakes and always wonder how to prepare them….

By: Patricia

Patricia — Fri, 20 Nov 2009 17:53:45 +0000

Dok boki is one of those things that my mom never made (she’s Korean), but I fell in love with it the first time I tried it when I was seven. From that point on I was on the lookout for it every time we went to one of her friend’s houses for dinner.
I still haven’t tried making it at home, but the pan-roasting has piqued my interest. I may have to make a run to the Korean market later.

By: Sean

Sean — Fri, 20 Nov 2009 16:32:03 +0000

This post brings back memories… I still remember eating these on the streets and scooping up the last bits of sauce with soondae (blood sausage) or pig lungs. Looks tasty, great job!