Chef Jennifer Kim’s Rice Cakes

By Jennifer Kim

Rice, the basis of all happiness.

This dduk, or ricecake, is the base of Chef Jennifer Kim’s signature Dukkbokki Lamb Ragu, which she serves at her award-winning restaurant Passerotto in Chicago. Says Kim: “This dish brings me back to my college days at UIC, which was a five minute walk away from Taylor Street aka Little Italy. Occasionally, I would get mega-homesick for Korean food but typically wouldn’t have the means to get out to K-town; Italian food became my homesick-sub-in because it would elicit the same feelings of comfort that Korean food brought. The dukkbokki dish became an homage of sorts to the period in my life where I started discovering the duality of being Korean-American and how traditions or authenticity is self-derived instead of socially mandated.” Preach, Chef! What will top your dduk? CHICAGO: We have a treat for you! You can hear Amy and Rebecca live in conversation with Jennifer at our live show at The Sleeping Village on March 29. Get your tickets here!
Jennifer Kim’s Rice Cakes
Ingredients

300g rice flour

180g glutinous rice flour

12g salt

4g cornstarch

400ml hot water

sesame oil, as needed

Preparation

In a bowl, mix all dry ingredients; add half the hot water and incorporate with a wooden spoon; add in rest of water little by little until a shaggy soft dough forms.

Place in a microwave safe bowl and cover with plastic wrap, making sure to vent a small corner to allow steam to escape.

Microwave on high 1 minutes; remove plastic wrap and mix thoroughly with a wooden spoon.

Place plastic back on top, vent, and microwave on high 30 seconds; remove wrap and mix thoroughly again.

Place plastic back on top, vent, and microwave on high 30 seconds; remove from bowl and place onto a clean work surface that has been oiled with a little bit of sesame oil.

Pound with the end of a rolling pin or other flat surface for 3-5 minutes; knead for 7-10 minutes until a smooth, elastic dough forms.

Cut dough into four equal sections; take one section (cover remaining pieces) and start rolling it out into a smooth rope about ½” in diameter; cut into 4″ sections and place onto a parchment lined sheet tray; repeat with remaining dough.

Bring a pot of salted water to a boil; blanch rice cakes until they float to the top of the water and place onto an oiled sheet tray; cool and portion.

Top with your favorite sauces, meats, or veggies and enjoy!

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