Tteokbokki From 'The World's Best Spicy Food'

Tteokbokki is a Korean street food snack made primarily of chewy rice cakes and fiery, funky gochujang chili paste. In Lonely Planet's The World's Best Spicy Food, the cakes are tossed with slices of fried eomuk fish cake, cabbage, scallions, and garlic.

Dinner Tonight: Roasted Rice Cake

I've been infatuated with Korean cuisine for years now but never really understood rice cakes. They always seemed so mushy, bland, and covered in sweet sauce. But a recent midnight snack at a Korean bar changed everything. Instead of boiled, these were grilled, so they had that crackly outer layer, which gave way to a tender and succulent inside. They were also tossed with this fiery red sauce, which forced you to keep a drink close at hand.

Smoked Korean Rice Cakes

Korean rice cakes are wonderfully chewy, and their subtle flavor is the perfect foil to strong, rich sauces. But that doesn't mean they can't have their own flavor too. Here, the rice cakes are quickly smoked using a makeshift stovetop smoking rig that requires no special equipment beyond a couple of disposable aluminum roasting pans and some wood shavings.

White steamed rice cake (Baekseolgi-tteok)

Koreans often make baekseolgi-tteok to celebrate a baby's 3 week birthday (saei rye in Korean) or any child's birthday, but it's most often traditionally prepared to celebrate a baby's 100 day birthday (baek il in Korean). The white cake represents purity and perfection and is attained by using...

Injeolmi rice cake

Injeolmi is rice cake made with sweet rice (glutinous rice). It's one of the most popular and common Korean rice cakes and it's made on special occasions and Festival days.

Tteok-Ramyeon (Korean ramyeon with rice cake: 떡라면)

A simple, easy to make dish for when you are in a hurry but still want something that tastes a little homemade. Tteok-ramyeon is spicy instant ramyeon with kimchi, rice cake slices and an egg!

The Momofuku Cookbook's Kimchi Stew with Rice Cakes

This recipe for Kimchi Stew with Rice Cakes from the Momofuku cookbook is incredibly good. David Chang uses two-week old kimchi (fresh and crisp with a not-too-sour taste), any type of broth (he suggests pork; no big surprise given Momofuku's obsession with pork), and rice cakes made with glutinous rice.

Jeukseok-tteokbokki (On-the-spot tteokbokki: 즉석떡볶이)

Note: the contest has ended and the winners contacted. If you didn't win, thank you for entering! Today's recipe is on-the-spot tteokbokki (jeukseok-tteokbokki: 즉석떡볶이). I assume by this point everyone here knows what tteokbokki is. If you don't know, you can check out my spicy rice cake recipe...

Grilled cheese & rice cake skewers (Cheese-tteok-kkochi: 치즈떡꼬치)

In my last recipe I showed you how to make Korean street toast. I'm very happy to see many people have made it and enjoy the recipe. Today I'll introduce you to another Korean street food: Grilled cheese and rice cake skewers! When I visited Korea a couple of years ago, I tried this from a...

Smoked Rice Cakes with Korean Clam Sauce

Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal.