Korean rice sticks/cakes

[naf]

@ewsflash

These are the extruded rice flour sticks of varying widths.

Varying width, do you mind showing a photo?

@ewsflash

I love them but I’m never sure how to reheat them once they’ve been refrigerated.

Usual way is to soak them for several hours, and bring a pot to a boil and cook the cakes for 8 - 10 minutes. Dry the cakes with paper towels and use them immediately, stir fry or in a soup.

I’ve made this new year soup before from Korean Town book. I don’t know if it’s the same rice cakes as yours.

@naf

Changed the meal plans and did something more simple. The Korean rice cake soup with brisket. Sliced rice cake was bought a while ago, but no time to cook. Brisket cut in sliced, browned for a few minutes in high heat and cooked with water covered for 25 minutes. Added seaweed, sliced mushrooms, minced garlic, fish sauce and finally the rice cake. The beaten egg and chopped scallion added at the end. I read this was a new year dish for the Korean. A comforting and energetic meal. I used the recipe from the Kimchi Chronicles. The author suggested leaving out egg.

The beef was at the bottom.

Stirred and a mess. The taste was good. No wonder why the Korean like to have the bowl at the beginning of a year.