You should be cooking rice cakes in pasta sauce
Tteokbokki — chewy, plump rice cakes, swimming in a pool of spicy, tangy sauce with fish cakes — is, bringing me a sense of comfort and childhood memories. But, the more I eat tteokbokki, the more I realize its sauce — slightly thick yet glossy, coating all the rice cakes beautifully — is similar to pasta sauces like vodka sauce, or tomato sauce, or any cream-based pasta sauce .
Restaurant chefs have been doing this for a while, but ever since my own Italian-Korean mashup, incorporating rice cakes into pasta sauce has. There are two types of rice cakes: ones made with wheat flour, called mil-tteok, and ones made with rice flour, called ssal-tteok. . I recommend using mil-tteok for saucier pasta recipes, such as arrabiata, vodka, and ragu, since the texture of mil-tteok will remain chewy and not overdone no matter how long you cook them.
You can play with different shapes for a saucy rice cake “pasta,” too: Some are cylindrical, others pre-sliced and coin-shaped. Another popular shape is called joraengi tteok, which looks like a tiny snowman, with two spheres attached to each other. I personally prefer cylindrical shapes when tossing with pasta sauce, just because they are similar in length and design to penne and rigatoni., in which cooked strands are tossed in flavorful, garlicky olive oil.
Since oil-based pasta already requires a copious amount of olive oil, aglio e olio tteokbokki is a fuss-free, one-pan recipe. Once the rice cakes are crispy on both sides, add your garlic and crushed red pepper flakes. Instead of starchy pasta water, just add tap water, and the starch from the rice cakes will help thicken. The rice-flour ssal-tteok is ideal for oil-based pasta since it creates a crispy texture when pan-fried.
One of my favorite rice cake and pasta combinations lately is crispy rice cakes with pesto. Quickly toast them in the pan, and toss with pesto and a generous amount of Parmesan. It’s so good that even an Italian nonna will approve — but really, the possibilities here are endless.
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