Tuesday, January 26, 2010

Rice Cakes with Korean Red Dragon Sauce

Is there anything like finding a sauce that is both tasty and versatile? So far I've used it on a chicken saute and also (as pictured below) on rice cakes. Chef David Chang's recipe for roasted rice cakes, which includes also making ramen broth as well as roasted onions, was a little too involved for me to do on a weeknight. The Red Dragon Sauce as written below is very good, but I added a little more of the usukuchi to balance the salty and sweet to my liking.

Rice Cakes with Korean Red Dragon Sauce

Red Dragon Sauce
David Chang from Momofuku
  • ¼ cup of water
  • ½ cup of sugar
  • ¾ cup of ssämjang (fermented bean and chile sauce), or more to taste
  • 2 tablespoons usukuchi (light soy sauce), or more to taste
  • 1 teaspoon sherry vinegar, or more to taste
  • 1 teaspoon Asian sesame oil, or more to taste
Bring the water and sugar to a boil in a small saucepan, stirring until the sugar dissolves. Remove from the heat and let cool for a few minutes, then stir in the ssämjang to dissolve it. Stir in the soy, vinegar, and sesame and taste the sauce: no one flavor should stand out, but all should be present and accounted for. Adjust as necessary.


  1. Haha, everyone is over those rice cakes! And i'm definitely going to try them too, as soon as i find some rice cakes in this city...

  2. We tried rice cakes for the first time this weekend with the pork sausage recipe from Momofoku you featured earlier. I think they're strange, but in a good way. They feel and look weird, and have an unusual texture but taste fine.
    The red dragon sauce sounds like a good way to use up our left over rice cakes. Nice photo!

  3. Looks delicious, but... no rice cake recipe? Did you purchase the rice cakes from a restaurant or store and then add your homemade sauce? Curious minds want to know. ;) I'm with you on complicated weeknight cooking, though. No. Can. Do. (great pic, btw)

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