If you ask anyone who’s been to Seattle’s Joule restaurant what to order, chances are their eyes will go a little blurry and their lashes will flutter heavenward. “Those rice cakes,” they’ll gush, with something between a shudder and a squeal. And at Joule, where Seattle chef couple Rachel Yang and Seif Chirchi mix Korean staples with flavors from all over the globe, it’s hard to pick a dish that’s more iconic of their techniques.
They start with spicy rice cakes, which is classic Korean. They switch it up by adding homemade chorizo with deep Spanish flavor, and then twist it by serving the rice cakes a little crunchy, instead of soft, with an extra-spicy sauce. It’s often the first recipe people turn to when they open Rachel’s new book, My Rice Bowl: Korean Cooking Outside the Lines, which I co-authored. There’s a lot more in the book, but I can’t blame folks for blatant favoritism of page 251. It’s one of my favorite recipes, too.
Recipe: Quicker Spicy Rice Cakes — Quick and Easy Weeknight Dinners was originally posted by storefront T2b
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