This is a dish that my mom modified for me and my sister growing up. It is meant asa snack for kids, so there are no special serving instructions. My mom used to have bowls that said my name, "Dave," and my sister's name"Jenny," so she served this in those bowls.
WhenI first asked if there's any secret to making this dish, my mom said no. But after our version turned out not so great (I think I accidentally stopped recording before then), she modified her answer to say fresh rice cakes are better than the packaged kind to make something truly tasty.
I was interested in this dish because I remember it from my youth, but I forget the taste. I remembered that my mom had substituted ketchup for red pepper sauce in some Korean dishes, which I think of as being neither Korean norAmerican, but Korean American, which is how I identify as an adult. Thinking through the recipe, I was sure it would taste gross now that I'm older and my palate has changed, but it was not bad. Now I know how to make this for my own daughter, Lula, who is mixed race.
1/2Tablespoon Soy Sauce
1Tablespoon Ketchup
1/2cup Cooking Syrup
1pound Rice Cakes (fresh is better!!)
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