Wednesday, April 27, 2011

Brown rice cakes and Sweet Potato; so easy, so good!

My Korean friend had me and some other friends over for dinner one night to show us some Korean cooking. It was really awesome, because not only was the food mega delicious, but it was also all very easy to make! She made one dish using rice cakes and chili paste, which I've been making on my own very frequently. When she made the dish, she used a sweet rice drink as the base fluid, then let it simmer with some chili paste to form a thick sauce, and then cooked the rice cakes in it.

I've been kind of experimenting with this format; using other ingredients such as spinach and hoisin (mainly because I don't have the rice drink she used to sweeten the sauce), but the other day I decided the try yo throw in a few small cubes of sweet potato, thinking the extra sweetness would work well in an already sweet and spicy dish. It was AWESOME! So I'm going to try to wing it and remember how the recipe went:

Brown rice cakes and sweet potato in chili paste

1/2 cup water
1 tablespoon hoisin
4 tablespoons chili paste
1/2 cup sweet potato, cubed
1 and 1/2 cups of rice cakes (any shape)

So you just mix the water, hoisin, and chili paste in a sauce pan and let that simmer a bit on medium/high heat.

Add the sweet potato cubes so they soften and absorb some moisture from the sauce. If it looks like the sauce is getting too thick, add maybe 2 tablespoons more water. The sweet potato will soak up some moisture, and you'll need to reconstitute that moisture for the rice cakes to suck upppp.

When the potatoes seem soft enough, to your likings of course, add the rice cakes, brown or white, and cook just a bit longer, until they become soft. Rice cakes cook really fast, so probably no more than 5-8 minutes.


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