As you may already know, I love the chewy texture of rice cakes. Some time during high school, I was introduced to korean rice pinkies and I fell in love all over again. It's like rice cakes, but on steroids! I do have to admit that my jaw gets kinda tired after a few of these guys, but it's totally worth it.
I've only had it a few times, but I usually see this served with some ramen (mixed in the same sauce) and fish cake. But since I didn't have any fish cake in the house and figured I'd rather use my carb allotment on more rice pinkies instead of ramen, so I left those two ingredients out. I also usually see it served with sliced hard boiled eggs, but I thought I'd do a fried egg with a runny center instead.Ingredients*:
- Rice pinkies
- Kimchi or napa cabbage (I used kimchi)
- Korean chili paste
- Soy bean paste (optional)
- Water or chicken stock
- Soy sauce
- Sesame seeds and/or green onions for garnish (I skipped this)
* You can also easily add meat, more veggies, etc depending on your preferences
- Heat some water or chicken stock in a wok/pan.
- Stir in a few tablespoons of the korean chili paste (to taste). If it's too spicy for you, replace some of it with the soy bean paste instead.
- If you're adding meat to the dish, do it now.
- Add the cabbage or kimchi and any other veggies you would like to use.
- Add the rice pinkies.
- Mix everything and let it simmer until the rice pinkies are soft, adding more liquid if necessary.
- Add soy or more chili paste/soy bean paste to taste.
- Top everything with a fried egg.
- Garnish with sesame seeds and sliced green onions.