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.

4 comments:

  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...

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  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!

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  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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