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

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!