SPICY RICECAKE

This dish was first recorded in a 19th century cookbook and it was originally described as soy sauce based dish. In the1950s, red spicy paste was first added to the dish and this addition has been popularized in 1970s by working class people.  

The cookbook’s author Maangchi has been successful with her own Youtube channel and website to teach people how to make Korean food. This cookbook is part of social media approach and contains over 100 traditional Korean dishes. The cookbook provides specific and clear steps, exact amounts of ingredients as well as some pictures, thereby making it easier for readers to be successful when making the dishes.

The dish is good for sharing. You can also add ramen, cheese and eggs to make it into a main meal or a larger portion.