It's spring cleaning time, and I'm going through all of that stuff in my freezer that I didn't eat during the winter. And wouldn't you know it? I found some rice cakes.
If you know a thing or two about Korean food, these are not the typical noodles you use to make dukbokki, but they taste the same. Usually, I use these little guys for soups. But, last night I was up at midnight and thought... "I'll make dukbokki!"
So, what does it taste like? It's a little spicy. It's also chewy-- the best kind of chewy--and unlike anything I can describe. It's best with a little cheese... but alas, I forgot my cheese at home. The cheese literally transforms it from typical Korean street fare to major yummy fusion food.
Want the recipe? It's so easy! Literally made this batch with six ingredients. I made it once on the Korean Kitchen.