Rice Cakes in Cream Sauce, snow white forever episode 1

by Beyond Kimchee on April 11, 2011 · 17 comments

 

Rice Cakes in Cream Sauce

There are times that I want something mild and creamy.
Something…, if you allow me to say, “bland”?
I like rice cakes. I make soups, stir fries, even deep fries with them.
Typically Koreans make rice cakes with spicy chili paste but due to the recent fusion culinary trend in Korea, you can get quite creative with these guys.

So I made this ultimate “stomach comfort” dish that can sooth your soul as well — with cream sauce that you will love!!!Rice cakes are NOT your weight watcher’s dream food.

They are on the high side of Glycemic Index number and you need to put a limit on consuming these snow white beauty too often–unless you have super high metabolism like mine…
But, please, don’t let my warning to discourage your desire of trying this recipe. Eat and run 2 miles around your neighborhood afterward.
That will take care of the sinful feeling…

*****

Here is the castings on “snow white forever” episode 1.

First thing first! Soak rice cakes in water. If your cakes are freshly made–no need to.

There is nothing like watching your piggies curling up in your frying pan.

Just fry the bacon until tender crisp. Remove from the pan.

 You will see lots of bacon fat left behind.

Just use paper towel to soak them up, but leave about 1 Tbsp in the pan though.

Cut up your vegetables.

I used Vidalia sweet onion but you can use leek (only white and light green part).

Saute onion and garlic in the reserved bacon fat until tender.

Add pepper and fry 2 more minutes or how ever long you desire…

Season these guys with salt and pepper along the way.

Add your snow whites and fry 1 more minutes. Pour half and half, and let it thicken over medium heat.

They thickens quite fast since rice has lots of starch.

Meanwhile chop your piggies and parsley the way you like…

When the sauce get slightly thicken, add Parmesan cheese or Romano cheese.

 Adding a dash nutmeg is an optional but you will love what this adds to the flavor in the cream sauce.

At last throw some peas and parsley. Gotta eat vegetables…!
Sprinkle the bacon pieces on top when you serve.

Soft yet chewy and creamy…
plus the crunch salty bite from the bacon!

Enjoy,
but don’t look at your tummy afterward.

Just remember my comforting word to you.

“A waist is terrible thing to mind”

 

 

Rice Cakes in Cream Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serving Size: 2

Ingredients

1 lb frozen Korean rice cakes, soaked in cold water for 10 minutes
4 strips bacon
1 sweet vidalia onion or leek (white and light green part only), sliced
1 clove garlic, sliced
1/2 yellow, orange or red bell pepper, seeded and sliced
1/2 cup frozen peas, thawed
2 Tbsp fresh parsley, chopped
1 1/4 cup half and half
3 Tbsp grated Parmesan or Romano cheese
a pinch nutmeg, freshly grounded
salt and pepper to taste

Directions

  1. In a skillet, cook bacon until crisp tender. Crumble or chop the bacon to small pieces, set aside.
  2. With kitchen paper towel wipe off bacon fat but reserve about 1 Tbsp of fat in the skillet.
  3. Add onion and garlic to the skillet and saute until tender over medium heat. Add bell pepper and continue to saute for another 2 minutes, seasoning with salt and pepper.
  4. Add rice cakes and cream and let them cook until the sauce gets thicken, stirring occasionally.
  5. Add cheese and nutmeg, stir to combine. Season with salt and pepper if needed. Add peas and parsley, toss well.
  6. To serve sprinkle bacon on top of rice cakes along with more parsley and peas if you like.
  7. Serve immediately.
http://www.beyondkimchee.com/rice-cakes-in-cream-sauce/



Leave a Comment

{ 17 comments… read them below or add one }

Lyndsey April 11, 2011 at 7:36 am

Mmmm….sounds wonderful. I have only used rice cakes once. I need to pull them out again. You're right, sometimes you just feel like something soft and creamy. Of course topped with bacon can't hurt anything! :D

Reply

Erica S. April 11, 2011 at 8:05 am

oh this looks and sounds so good! it's almost like a pasta carbonara but made with ddeok instead of pasta, right? what a great idea to fuse those two!

Reply

Kokken69 April 11, 2011 at 8:23 am

CreAmy doppokgi! Is this yournown creation? :) I have never seen this before in Korea :)

Reply

Hyosun Ro April 11, 2011 at 6:27 pm

Holly – This really is a brilliant idea. Looks amazing!

Reply

Tamar April 11, 2011 at 6:45 pm

Those long tteok noodles are so versatile. They look and taste good in nearly any kind of sauce.

Reply

Sophia April 11, 2011 at 8:23 pm

Mirror mirror on the wall…who's the most delicious of them all?

Really, really, really cool idea!

Reply

julie {chef julie yoon} April 11, 2011 at 11:03 pm

Holly,
this is genius. It's just like a gnocchi dish, but instead of potato dumplings, you're using rice dumplings… hey why the heck not, huh? Loving the fusion vibe… right up my alley.

julie

Reply

beyondkimchee April 12, 2011 at 5:29 am

ha ha ha! I love that. Thanks!

Reply

beyondkimchee April 12, 2011 at 5:32 am

It really is. I have tried rice cakes immersing with different types of cuisine and it all worked great. I love rice cakes.

Reply

beyondkimchee April 12, 2011 at 5:32 am

Thanks. Hyosun. Hope you an give it a try…

Reply

beyondkimchee April 12, 2011 at 5:38 am

Sort of… The idea of putting rice cakes in cream sauce is well known among Korean cooks due to the serious fusion style trend. I just made my version with half and half instead of heavy cream and added nutmeg and bacon.

Reply

beyondkimchee April 12, 2011 at 5:39 am

Thanks, Lyndsey.
I think bacon goes with everything regardless of any cuisine.

Reply

beyondkimchee April 12, 2011 at 5:42 am

Yes, it is. I think any body who enjoys pasta carbonara can make this dish.

Reply

lee shu-han April 12, 2011 at 7:06 am

me too! i'm loving this western approach to asian dishes! marries the best of both worlds!

http://mummyicancook.blogspot.com/2011/03/panfried-shrimps-with-glass-noodles-in.html

Reply

Cooking gallery April 16, 2011 at 2:02 pm

This sounds and looks like a wonderful fusion meal…!! I love rice cakes and I love creamy sauce. Combining both couldn't go wrong in my eyes :D ).

Reply

Tamar April 24, 2011 at 2:00 am

I did a 12 days of tteokbokki theme last year for Korean New Year. That ruined my low carb diet for some time! LOL!

Reply

Ali G. September 18, 2013 at 5:47 pm

This looks delicious!! My husband loves spicy rice cakes, but I think I found a new recipe for the next time! Yum.

Thank you :)

Reply

Previous post:

Next post: