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Sunday, February 13, 2011

Dduk Buki (Spicy Rice Cakes) and Mushroom Risotto

Hello everyone!

Last night, I made Dduk Buki (Spicy Rice Cakes). You can have access to rice cakes to pretty much any Korean supermarket which are near Steeles & Yonge, Yonge & Finch and near Christie station.

I like to freeze my rice cakes because they rapidly go bad. What I usually do is fill up a huge metal bowl with hot water and submerge the frozen rice cakes so they are easier to rip and absorb water. If I have Soy bean soup, I used it as the main broth for the sauce of this dish. The anchovies that are grounded up makes pretty much anything tasty! :D

So I boiled onions and carrots first, then added a large amount of freshly minced garlic (I think Italians would love whatever I make because I always double the garlic in my dishes.) and some anchovy powder. Then I added red pepper paste a very dense one. I took 2-3 tablespoons of red pepper paste from home and it felt like this paste weighted about 1 pound in my bag. I sprinkled red pepper flakes, fish cakes, chopped mushrooms and chopped green onion in the end. I usually put honey and unsalted peanuts but unfortunately, I didn't have peanuts. Recently, after I read the book, "Skinny Bitch", I have been using Agave syrup after learning its health benefits. It has a lower glycemic index than sugar, and maple syrup and it has some Vitamin C in it. It tastes similar to honey. It depends on the cook how sweet and spicy you want to make it so there is no recipe carved out in stone. I guess my parents have fused some Korean cooking values into me. Koreans don't like sweet stuff. They don't like their sweets too sweet that is why Korean cakes are considered very light and not sweet and Metro supermarket Cakes. So I when I cook, I like to add honey or agave to lift the saltiness a little bit or balence out the saltiness. Oooh! I need to blog about my favourite bakery store... Once I have money to do that... :( I want green tea cake!

I like to add a modern twist by adding peanuts. Peanuts have this natural sweet, creamy taste that can lighten the flavour of dishes. I saw how pad thai has peanuts so I tried to added unsalted peanuts to dduk buki and it was sooo good and super filling!

John made this dish for his friend Arnold. And Arnold had described it was "pasta that's very filling".

John made me Mushroom Risotto! :D It was really good! It was a bit too salty but the brocoli was boiled and not salted so it balanced the taste.

My bowl of Risotto....

John's Bowl of Risotto

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