Rice cakes, sliced, JONGGA, Korea

The flat sisters of the long rice cakes. They are often served in a soup at New Year, Tteokguk. These rice cakes are somewhere between potato dumplings and potato dumplings in terms of their taste, but they are made entirely of rice. In Korea they are often cooked in a broth with Gochugaru and Gochujang, i.e. very spicy chili paste and powder, and are often served with fish cakes and boiled eggs. This dish is known as Tteokbokki and can be found on every street corner there. But they are also a fantastic addition to other broths and soups. When cooked, you can of course fry them, but they are best suited to sticky sauces.