Preparation 1. Preheat the oven to 400 F. 2. Bring a medium pot of water to boil. Blanch the rice cakes for 2 minutes. Drain, transfer to a medium bowl and pat dry. Toss in oil. Set the empty pot ...

Then, we’d pan-fry the cakes until they had perfect spongy middles, with lacy, crisp edges. The aroma of gently toasted rice would move through the apartment like a warm balm.

Korean rice cakes, Romanized as tteok, are a staple ingredient in the country’s cuisine. Here’s what you need to know about tteok and how to use them.

Whisk together 2 cups rice flour, 2 Tbsp. sweet rice flour (mochiko), and ¼ tsp. kosher salt in a medium bowl. Mix in 4 Tbsp. hot water with your hands until a crumbly dough forms and no dry ...

Preparation Step 1 Soak rice cakes in a medium bowl of cool water at least 1 hour and up to 12 hours. Drain and pat dry with a kitchen towel; set aside. Step 2 Using a slotted spoon, carefully ...

Filled rice balls (tang yuan/yuan xiao) – Lantern Festival On the 15th of the Lunar New Year, also known as the Lantern Festival, many people will eat filled rice balls, known as tang yuan in ...