curry rice cakes

How to Make Curry Rice Cakes: A Simple Guide

Curry rice cakes, or *curry odeng*, are a beloved Korean street food snack—chewy, savory, and bursting with flavor. Here’s an easy guide to making them at home.

Ingredients:

- 10–12 cylindrical rice cakes (fresh or frozen),

- 1 cup curry powder (mild or medium),

- 2 tablespoons soy sauce,

- 1 tablespoon sugar,

- 1 onion (sliced),

- 2 cloves garlic (minced),

- 1 cup water or dashi stock,

- Optional: Carrot slices, fish cakes, or green onions for garnish.

Steps:

1. Prep the Rice Cakes: If frozen, thaw and rinse under cold water. Pat dry.

2. Sauté Aromatics: Heat oil in a pan. Sauté onion and garlic until soft (2–3 mins).

3. Make Curry Sauce: Add curry powder, stir for 30 seconds to bloom. Pour in water/dashi, soy sauce, and sugar. Simmer 5 mins until slightly thickened.

4. Cook the Rice Cakes: Add rice cakes and carrots (if using). Simmer 8–10 mins, stirring gently, until sauce coats the cakes and they’re tender.

5. Serve: Garnish with green onions. Enjoy hot as a snack or side dish!

Tips: For extra richness, add a splash of coconut milk. Adjust curry powder to spice preference. These sticky, satisfying cakes are perfect for cozy meals!