Roasted Rice Cakes with Onions and Red Chili Pepper Sauce
I love Momofuku, especially now that the Noodle Bar has moved to a larger location where Dave and I can actually bring our friends and chat with them at a table over dinner instead of just hoping to find one or two spaces at the bar. The food is amazing, and being the devoted carnivore that I am, I enjoy chef David Chang’s devotion to adding meat to every dish on the menu (with one exception). Momofuku is not the place to bring vegetarians or people who keep kosher, but for the rest of us it is a pleasure to visit.
While I hope beyond hope that Chang will eventually write a cookbook, Dave decided to do his best to recreate one of our favorite Momofuku dishes on his own in the meantime. Here, then, is his version of Momofuku’s Roasted Rice Cakes – it’s not the Momofuku recipe, but just our own attempt to make something similar at home. (Hey David Chang, if you read this – did we come close to getting it right?)
It’s hot and chewy and crispy and spicy and more than a bit overwhelming on the palate, in a good way.
Roasted Rice Cakes with Onions and Red Chili Pepper Sauce
1 lb Korean rice cakes
2 medium onions
A little oil for frying
1/4 cup hot water (we suspect pork stock would make a good substitute, if you have it)
1 tsp sesame oil
1 tsp soy sauce (or more to taste)
3 tbsp gochujang (Korean red chili paste)
1-3 tsp Korean red chili powder
1 tsp Korean anchovy sauce
Sesame seeds for garnish (optional)
Slice the onions thinly and fry them in a bit of oil until they are lightly browned. Meanwhile, in a separate pan, fry the rice cakes until they are also nicely toasted on all sides.
Combine all the ingredients and stir-fry quickly until they come together, then serve. Use however much red chili powder you can handle – 3 tsp is probably closer to Momofuku’s level of spiciness, but 1 tsp was closer to what I actually wanted to eat at home.
Garnish with sesame seeds to taste, if you like. Dave does. I do not.
That sounds different and delicious.
Mmm, I love rice cakes. Have to try this!
Sounds like a delighful place and the dish looks incredile!
This much chili sauce not for civilians, which is why most American Asian restaurants serve such bland fare, as they’ve toned down their home recipes after complaints of food volcanoes. Don’t be full of bash. Ask for chili oil if you’re underspiced, or bring your own bottle. Tabasco and such is not the answer, unless you dig vinegar. Some places actually have chilis in oil right on the table. A little dab’ll do ya. A bigger dab’ll do me. Yabadabadoo!