There are two types of rice cakes: ones made with wheat flour, called mil-tteok, and ones made with rice flour, called ssal-tteok. Restaurant chefs have been doing this for a while, but ever since my own Italian-Korean mashup, incorporating rice cakes into pasta sauce has become my go-to move. And the result was immaculate: The rice cakes kept their bouncy, chewy texture, and even absorbed extra flavors from the sauce. The starch from the rice cakes naturally thickened the sauce, similar to how pasta water would bring noodles and sauce together. That led to a lightbulb moment: Why don’t I treat rice cakes like pasta? As an experiment, I tossed rice cakes into some leftover ragu.
But, the more I eat tteokbokki, the more I realize its sauce - slightly thick yet glossy, coating all the rice cakes beautifully - is similar to pasta sauces like vodka sauce, or tomato sauce, or any cream-based pasta sauce (or anything that’s so saucy that you can eat it without the pasta, just with a spoon). Tteokbokki - chewy, plump rice cakes, swimming in a pool of spicy, tangy sauce with fish cakes - is one of my favorite dishes, bringing me a sense of comfort and childhood memories.
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This post originally appeared in the Augedition of The Move, a place for Eater’s editors to reveal their recommendations and pro dining tips - sometimes thoughtful, sometimes weird, but always someone’s go-to move.
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