David Chang’s ADDICTING Rice Cakes with Spicy Pork
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- Опубліковано 20 лют 2024
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Back when David Chang's Momofuku Ssam Bar hit the scene, this spicy rice cake dish was one of my favorites. But sadly Ssam bar has closed so today we are learning to make the recipe courtesy of Momofuku so we can make it at home and control the spicy level to our liking.
RECIPE:
David Chang’s ADDICTING Rice Cakes with Spicy Pork
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Haha, him continuing to talk while crying from the onions is relatable
FACTS BRO FACTS !
Y’all gotta get some onion goggles
@@trudgemankPhDbest $5 I ever spent.
We all been there 😂
Yea, he earned points for that one.
I don't know what I love more: the tears while Steven cuts the onions, or this absolute classic of a Korean dish finely broken down so I can make it. THIS is how you take care of yourself and feed yourself!
"Take care of yourself and go feed yourself." That is why I appreciate this channel 😊
0:53 weird random thing to bring up but I just appreciate the production of this show. I like how the voice over and the montage blend together in this moment here, with Stephen saying "something that wasn't always the case" in response to what his voice over was saying
Noticed the same... maybe he speaks with his mouth closed
Oh Steven I am absolutely loving the non-italian content. Keep going brother
rice cake is just Asian gnocchi
I'm still waiting for him to do chicken parikesh....
@@carolc9654no tf it’s not
I do love seeing the crossover of many Asian cuisines with Italian cuisines in some techniques.
Steven : "5 chilis is plenty"
Also Steven : *Puts in 4 chilis*
Just made this and it blew my freaking brain out the back of my head. Make it, it's worth the effort.
ditto
The rice cakes are called tteok. Tteok bokki is a dish of stir-fried tteok. The reason it's labeled as tteok bokki rice cakes is because there are two main shapes of tteok, and tteok bokki only uses the cylindrical kind. (The other is the oval-shaped kind that's associated with soups like tteok guk or tteok manduguk.)
I had this at Ko about 13 years ago and I am still thinking about it. I can’t wait to make this
On a positive note, some Koreans might cringe at the cutting in half of the tteokboki, in the same manner as Italians do when watching people break dry spaghetti in half. But I knew a Korean ajumma who sold it this way outside of Yeonsinnae station in Seoul where I lived in or around for 8 years, and her streetside stall was always packed. She might still be there. Point being, fusion or inspired dishes such as this call for an open mind.
한국사람 손 🙋🏻♀️
내가 좋아하는 채널에서 한국요리가 나오니 정말 신기하고 반갑네요
두반장 대신 한국 고추장을 사용했다면 더 좋았겠지만 충분히 훌륭했어요. 감사합니다❤
I made this. The only substitute I needed to make for it to be vegan was to use a quick recipe for jackfruit as a pork replacement. thanks for the video, 10/10 recipe, my wife loved it.
The Korean word for rice cakes is just "tteok," while "tteok bokki" is that typical anchovy broth/gochujang preparation.
I had tried the Momofuku dish once, but only sort of remember it. Definitely want to try to make this dish sometime this week.
We called it mochi if you’re Japanese
I was today years old when I found out you can use emulsified tofu to make a dairy-free cream. That's honestly the cooking tip of the day
blended tofu hack is absolute brilliance. thanks.
Blending silken tofu as a dairy replacement for Bechamel or Ricotta works in almost anything, as a lactose intolerant boi I've had it as a vegan alternative to tiramisu? Nearly imperceptible if you dose it with a lil vanilla and sugar.
this on rice noodle rolls will be insane
I go to momofuku every week on my lunch break. They had this dish last month as a special......sooooo good.
I've been making the version of this recipe that Chang adapted for the NYT forever, but this is such a great twist on it! Gonna have to try making it.
I can’t wait to try this. Thanks for the recipe!
Looks so delicious. I am going to make this for my Korean American family to see if they like it.
You do an excellent job, I really enjoy watching your videos. Appreciate you!
This is basically Mapo Tofu with rice cakes
looks so good, thanks for an easy recipe on the Korean side!
Nothing alse can come close to the value of your channel, i love it! ❤
I have never had Korean rice cake before. I can't conceive what they taste like based on how they look. Looks wonderful.
Oh man, I just made this and it's sooo good. I used ground chicken instead of pork and it was 10/10. Thanks for the video!
Thanks so much for this video. Can’t wait to make it a try it at home
This dish looks amazing!
No crying,very proud!!
awesome. im so making this tomorrow. instead of the heat blend though im just going to use my home made chili crisp. chili crisp is awesome.
Dobanjiang and szechuan peppercorns? So it's a riff on Mapo tofu with extra chili, rice cake instead of tofu, pork instead of beef, and it's only lightly coated instead of a ton of sauce. So... Mapo tteokbokki bolognese ?
I thought mapo tofu had pork?
@@karenclaud4616 The original and traditional version of it is made with beef. At least from what I have been able to research and find. It's possible that I am wrong, more specifically the sources I have read that are wrong. Personally I prefer ground pork vs beef when I make Mapo.
Thank you !
Respect for Steven powering through the burns and tears from cutting onions as if nothing is happening!
It is so delicious and yummy! I think I will eat more than enough. Will try to cook soon
Just made this dish and it was amazing! Absolutely loved it. I did make some minor tweaks though...instead of using store bought fried shallots...i fried shallots until crispy for garnish, and then used the same shallot oil to fry the chilis, garlic, and bean paste. I used fresh ground pork instead of store bought, and lastly instead of deglazing the pork and onions with only water, I used shao xing wine and rice vinegar too. Will definitely make it again!
That looks fantastic! I am a vegetarian and will adapt it but that's definitely something I would love.
you made it a very fancy way. Being I'm a Korean i want to tell you that you don't have to go that far to make a tasty. plate.. BUT you nailed it in gourmet way. Cheers
Thanks For this 🎉🎉🎉🎉❤❤❤
this is like a fancy version of Mapo Tofu, I love it.
ha, just ordered that 3qt saucier. f n lovin it!
First time I had rice cake was in Korea back in 1983. I really liked them .Returning to America they were unknown and i didn’t tell anyone about them because I thought it would be considered too weird for Americans so I’m surprised they exist in America now.
I didn't think you'd go down the Korean route but I'm liking it - do you think you'd make kimchi?
There’s no such word as addicting. It’s addictive.
Gorgeous
H-Mart is awesome. Glad there’s one about half a mile from here.
Fine dining but casual and relaxed has always described the food scene in SF.
,,a cool video keep up the great content.. Thank you…
ADDICTIVE please 😭 😭
떡볶이를 이렇게로도 만들 수 있네요ㅋㅋㅋ 약간 매운크림라구 떡볶이 느낌이려나?
Mans was weeping through his opening monologue and fighting for his fucking life lmao.
@3:30 Toss in some melted semi sweet chocolate and some agave or honey instead of sugar. BOMB ass dairy free pudding.
I shared this with some co-workers all were shocked it used TOFU.
Tofu is slept on within American culture.
do you melt the chocolate or u you drinking chocolate?
This looks amazing
Sounds really good, I will have to cut down on the Gochugaru and the Szechuan Peppercorns (1 or 1½ tsp will be enough, I think). But I have most of it at home or can get my hands on the ingredients easily. Thank you!
I had that dish at the restaurant at SF MoMA that featured famous recipes from other restaurants - that place was fun. I agree, this dish was spicy, but really tasty.
I think those rice cakes (tteok) are a great thing to have in your freezer. Fun to add to soups and stews. I always soak them in room temp water before using (and they only need a few minutes in the soup or whatever - they break down a little with long cooking). Do you soak them before trying to put a sear on them? I haven't used them that way. I know people also grill them on skewers with meat - again, I wonder if the soaking gets in the way of making them caramelized and crunchy. Would love some guidance on that.
I made this for dinner tonight I love the sauce but the tteok were too chewy for my family. So next time it will be with spaghettini pasta. Really. great favors in each bite!
I love chilli up to the point it take over and starts masking any subtle flavours, we made this yesterday minus the whole red chillis as the gochugaru & toban djan provides more than enough heat. Better to make it mild and add hot chilli oil at the table to suit your own level than blindly follow a recipe IMHO. When i made this i let the pork mince brown well on one side before breaking it up and the chef is right the rice cakes are much better when toasted to a light brown as long as you don't go over the top. About the flavour bomb chilli oil chef made i scaled it up the ingredients minus the whole chillis for 500ml of sunflower oil as there is never enough chilli oil in the world, before just adding the needed amount for the recipe i tried some over plain basmati rice and it was very good, the missus and kids like it which is all that matters. Thank you for the recipe, next time i'll try chicken thighs, take care. God bless one and all.
Yo which knife are you using? From the same site as all the pans you got?
If it hasn’t been mentioned, I Love the jazz background track.
Just made this (as I do almost all your recipes) and I really enjoyed it. The only feedback is that the szechaun peppercorn was a bit overpowering for my taste. I might halve that particular ingredient and use a bit more bean paste next time.
Not gonna lie this is a spectacular recipe. Gringo or not. Bravo chef
This is the first time I've seen people blend a tofu...... I was like "NOOOOOOO" but after the explanation, ok, I guess that's the reaction of Italian seeing pineapple on pizza.
Kinda reminds me of Dan Dan noodles but with the rice cakes instead. The way you talk about the spice level reminds me of Mission Chinese lol.
Looks delicious
Love these Asian Recipes! I made the Beef and Broccoli 2 weeks ago and it was AS GOOD if not BETTER than take out! More please!!!
My eyes were watering just watching that intro
addicting isn't a word.
I want that cutting board! Can I get info?
Stevie, lovin the new interrupting your own narrative, talking at the camera. 😄👍
Btw, I couldn’t order these ‘gredients off Amazon FAST enough! 😮💨 Just another Casuto masterpiece in our home rotation. 🤌👌
Anyone know if this is based on a specific Korean dish or is it more based on a mapo tofu with tteok?
How do you measure solids as cups? I don't get it?
if you can get access to sichuan peppercorn oil it heightens that tingly numby feeling
What size saucier is that? 3qt or 2qt?
Stephen...I'm making this tomorrow. Only you could find a way for me to eat tofu. You get more amazing every day. See you next week.
Your ricecakes are flavorness
4:02 *cries in korean*
i'm just kidding there's nothing against that in korea, but it did kind of remind me of how an italian might feel when they saw someone breaking spaghetti in half
Here's the recipe for Korean Rice Cake and Spicy Pork:
Ingredients:
3 medium-sized onions, thinly sliced
3 cloves of garlic, sliced
Scallions, finely chopped for garnish
Baby bok choy, diced (about 1/2 to 1 cup)
Red dried chilies
Szechuan peppercorns, cracked (1 tablespoon)
Korean chili powder (gochugaru)
Toban Jan sauce (fermented chili and bean paste)
Soy sauce
Silken tofu (about 8 oz)
1 pound ground pork
Sugar
6 tablespoons water
Cylindrical rice cakes (Tteokbokki rice cakes)
Oil for cooking
Salt
Instructions:
In a medium pot over high heat, add oil to coat the bottom. Add the ground pork, season with salt, and cook until the pink color disappears, breaking it up into a mince. Transfer cooked pork to a bowl.
In the same pot, add more oil and then add the sliced onions. Season with salt and cook on high heat for about 5-8 minutes to caramelize slightly. Lower the heat and cook slowly for about 20 minutes, stirring occasionally.
Meanwhile, prepare the flavor bomb by heating oil in a small pot over medium heat. Add red dried chilies and toast for a minute. Add sliced garlic and cook until fragrant. Turn off the heat, then add red chili powder, cracked Szechuan peppercorns, and Toban Jan sauce. Stir to combine.
Once the onions are caramelized, add the cooked ground pork back to the pot. Stir in water, sugar, soy sauce, and the prepared chili paste. Mix well.
Add diced baby bok choy to the pot and season with salt. Stir in the whipped silken tofu until creamy. Let simmer for a few minutes.
In a separate large pan, heat oil over medium-high heat. Add cylindrical rice cakes and cook until they start to brown and get crispy on all sides.
Once the rice cakes are browned, add the spicy pork sauce to the pan. Stir to coat the rice cakes in the sauce. Add water if needed to achieve desired sauciness.
Transfer the cooked rice cakes and spicy pork to a serving platter. Garnish with chopped scallions and fried shallots.
Serve hot and enjoy the mouth-numbing, addictively spicy dish!
Tteokbokki is actually a dish with rice cakes in a spicy red sauce. A common dish in Korean cuisine.
The combination constipation diarrhea this would give me is probably so worth it.
you need some onion goggles! not only do they work so well, but it would be really entertaining to see you wearing them and talking all seriously about what you're doing.
H-Mart is almost everywhere, but i personally prefer Pal-Do World for my Asian markets :)
steve turn a fan on while cutting onions, it'll do you wonders 😂
Omg I'm finna buss 😅
Your intensive hand movements while holding a knife and fighting back onion-induced tears looked super scary on our end of the video
FYI...Recipe link isn't working.
It's working now. Generally, the link doesn't work immediately, you have to give him an hour or so.
The recipe link in the description isn't working.
It's up now. You have to be patient.
Good looking out homie. I will make it! Tempted to just use gnocchi -LMAO.
I stuck to the recipe perfectly, no mistakes here! Yet, somehow, my culinary creation ended up tasting like fiery detergent. Odd, right? Turns out, we all had the same bizarre thought. We figured the overload of red peppers was a strategic move to sear our taste buds, sparing us from the true horror of what we were ingesting.
This seems like a variation on mapo tofu
Lee kum kee really is the whole world over
Are you sure those are the correct Szechuan peppercorns? Those look like green Szechuan peppercorns which taste different to the usual reddish mature peppercorns. Just not sure if you've tried the dish with both or if there was a reason you went green.
I also think that's Shanghai choy not Bok choy which is usually whiter
I want my baby bok, baby bok, baby bok, China’s baby bok choy! 🎶 🎵 🎶
Omg man put a big old bowl of water out when your cutting those onions!! Trust me it works.
I wish you said "shit" at the end of your story when cutting onions haha
Awesome dish dude but but the spice mix might need some work like using gochujang instead or a mix of doubanjiang and tianmianjiang. When you added all that doubanjiang I kinda shuddered lol thinking about how hot that might be not even considering all the other spices you added as well.
You can say Korean. HMart is a Korean grocery store.
I've always felt like these are just Korean gnocchi
This looks like the green Sichuan peppers and not the ones [red] used for Dan Dan etc
Steve: If I leave the dried chilies out will it still be spicy...../Enjoy your channel very much
Depends on your choice of pepper flakes/powder.
The only small improvement I'd made is shaving some cured eggyolk over this.