This rice cake doesn’t really have any taste on its own. But it makes a great companion to other dishes such as Dakgalbi (Hot chicken stir fry), ddeokbokki etc.
Its Korean name is Garaeddeok. “Ddeok” means rice cake.
It is made of non-glutinous rice. This is a picture of Garaeddeok.
For this size, you pay for about 2000 – 2500 won (US $2.10-2.60) at the supermarket.
It tastes better, if it is made locally like the above one (delivered to the store from a rice mill) instead of from factory (and prepackaged).
Related Posts
Royal Rice Cake (Gungjung Ddeokbbokki in Korean)
Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)
This is a fish cake I often use in a stir fry.
I bought this pack for about 1700 won. But fish cake prices range from 800 to 3000 won.
What it is made of and how it is made.
It is usually made of yellow corvenia (a type of fish) or squid. (Oily fish isn’t good to make fish cake.) The squashed fish flesh is kneaded with some salt, sugar, starch, and cooking wine then, steamed or fried.
Related Posts
Fish Cake Stir Fry (Eomuk-Japchae in Korean)
Fish Cake Soup (Eomuk-Guk in Korean)
Stir Fried Rice cake with Gochujang Sauce (Ddeokbokki in Korean)
Ssaamjang is a mixture of gochujang and doenjang (Soybean paste)
This is the picture of the Ssamjang I am using.
I use this sauce for dipping when I make wraps with lettuce to eat meat. I didn’t buy a big one for this, because I only use a small amount of it each time. It is about 2,000 won (US $2.10) for a 500g container.
Related Posts
Gochujang Sauce
Stir Fried Gochujang and Simple Bibimbap
If you have a look at my blog carefully, you will know how often I use gochujang (a type of hot chilli sauce). We use it as often as salt for cooking.
This is a picture of the Gochujang that I am using currently.
It was about 14,900 won (US $15.70) for 3kg. It usually lasts for about 3-4 months, even though I use it a lot.
Tips : If you need some food containers (Tupperware style) just go to the big super market and buy a big gochujang (2-3 kg). Because they give containers free of charge as a promotion thing when you buy a large gochujang. It is nearly all year around.
Related Posts (my random recipes that I cooked with Gochujang Sauce)
Marinated Chicken Stir Fry with Gochujang sauce (Dakgalbi in Korean)
Marinatied Pork Stir Fry with Gochujang sauce (Jeyuk-bokkeum)
Stir Fried Calamary Rings on Rice (Ojingeo Deopbap)
Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean)
Spicy Chicken & Vegetable Stew (Dak doritang in Korean?)
Yangpun Bibimbap
I’ve mentioned “Plum Extract” (Mae-sil Wonaek in Korean) a couple of times, you may be wandering what it really looks like, and what it is good for. So I’m going to introduce Plum Extract today.
First, this is what Korean Green Plums looks like :
And this is what Plum Extract looks like: (this is what I am using for cooking)
I bought it at NongHyup “Hanaro Mart” for 18,000 won (US $18.80) for 600 ml. It is the most famous brand in Korea. (It’s farm made)
I know it is a bit expensive to use for cooking, however it really makes a difference if you use it.
-Merits of Plum Extract as a sauce for food
1. It gets rid of meat smells and oily tastes.
2. It softens the meat.
