At a recent lunch at Momofuku SSam bar, I finally was able to try crisped rice cakes, a sort of cylindrical rice pasta(?) first boiled and then pan fried until crunchy outside and soft inside. Why had I never heard of these things before? They're utterly fantastic, especially in David Chang's oily, spicy, Korean style bolognese.
EDIT: Someone else's picture of the dish I mean is here. Just absurdly good - to my mind, the kind of dish that makes a career.
5/25/2010
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2 comments:
I always resisted buying these at Ssam because I was picturing US-style rice cakes. It was only when I bought the Momofuku cookbook that I gave them a try. They are awesome. I fry them in a little leftover Benton's bacon grease. Of course, that makes them really nothing but the world's most high-class potato chip, nutritionally-speaking, but what the hell.
You can get them at Han au Rheum in Ktown, and I think I've also seen them at M2M Mart.
I am still dreaming of this dish. We went back and had it the next night, too.
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