We may receive a commission on purchases made from links. Although there are numerous types of rice-based cakes around the world, in the U.S., we mostly think of rice cakes as circular discs made ...

The rice cakes in Chinese, Korean and Japanese cuisine ... if it’s very hot in your kitchen); by the time you get home for lunch or dinner, they will be ready to cook. Zha choi (also known ...

Fluff the rice. Transfer to a bowl and let cool. Season with salt. Preheat the oven to 325°. In a large nonstick skillet, heat 1/4 inch of oil until shimmering. For each cake, pack the rice into ...

Tteokbokki, also spelt ddeokbokki (and many other variations), is a Korean dish of simmered rice cakes. There are many versions, including the rather luxurious, non-spicy “royal tteokbokki ...

Mix one tablespoon of the finely chopped lavender with two tablespoons of furikake. Coat the rice cakes on all sides in the lavender furikake mix. STEP 3 In a bowl, mix the scallions, onions, chile, ...

Drain and drizzle the rice cakes with the sesame oil to prevent them from sticking. In a small stockpot, whisk together all ingredients for the ponzu and bring to a low boil for about 15 minutes.