When I got the order, I bit into a flat, chewy disc that had the taste and texture of a fat noodle. Chewy is probably my favorite food texture. Geez, that's a statement that makes me sound like a weird foodie nerd. Y'all have a favorite food texture, right? That's normal, right?
|Those little white ovals are the rice cakes in my Mandu Guk!|
Anyway, I absolutely loved those little cakes, and that soup quickly became my go-to item at Crazy Noodle. The cakes are made from steamed glutenous rice flour, and they come in discs or rolls. I later found the discs — called tteok or ddeok — at my neighborhood Asian market, and I've used them in a few dishes at home. Mostly, I like to toss them in my ramen noodles.
But a couple weeks ago, my pal Amey at Vegan Eats & Treats posted the most delicious-sounding recipe using ddeok. It was a stir-fry that combined the rice cakes with tofu, asparagus, scallions, and cabbage. The sauce is made with brown sugar and Korean gochujang (a garlicky chili sauce that's a little sweeter and thicker than sriracha). Here's Amey's Delicious Dinner with Ddeok!
And here's a link to her recipe. It's super good, and I'm so glad I have one more serving of leftovers for lunch tomorrow. And there's more ddeok in my freezer to make it again!