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Best Rice Cake Dishes?

I love rice cakes (not the airy cardboard kind, but the dense chewy kind). I would like to eat more of them. So far I've had dduk bok ki at Chocho's and fried rice cakes at BonChon. Where else should I go? What are your favorite rice cake dishes in Boston? Thanks!

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  1. Shanghai gate, taiwan cafe, China king

    3 Replies
    1. re: lc02139

      Any specific dishes that you would recommend? I'm very happy to hear that China King has rice cake dishes. I've been meaning to get back there...

      1. re: maillard

        Shanghai Rice Cake at Shanghai gate, pork and mustard greens? rice cake at taiwan cafe, and seafood rice cakes (this is soupier than the others) at china king

        1. re: maillard

          China King has a nice rendition with pork and Sichuan pickles, despite lacking in wok hei.

      2. Shanghai Gate has two rice cake dishes, sauteed rice cake (served diced with pine nuts, shrimp and pork) and Shanghai rice cake (served sliced, with Chinese leeks and pork). Both are excellent but I like the Shanghai rice cakes slightly more just because Chinese leeks are delicious.

        1 Reply
        1. re: Jenny Ondioline

          Love both rice cake dishes at Shanghai Gate. The Shanghai rice cakes have great wok hei.
          The sautéed ones are saucier and spicier.

        2. I love Chinese/Korean rice cakes, but I prefer mine in soup (a recipe my mom made me while growing up). Taiwan Cafe has a few options in soup that are quite nice (much lighter than pan fried).

          I believe Gourmet Dumpling house has a stir fried version with xue cai (preserved snow cabbage) and pork that was pretty good. I wouldn't be surprised if this were available else where. I also like to order rice cakes when I have shabu/hot pot to put in the broth at the end.

          2 Replies
          1. re: kobuta

            China King also has rice cake in soups as well as stir-fried.

            1. re: Allstonian

              I really have to try more at China King. I'm usually so absorbed with the duck that we don't order much of other items. I do recall having a stir-fried rice cake dish once, but don't recall seeing soups. Will have to keep an eye out for that next time.

          2. I like the tofu kimchee jaeyuk bokum at Koreana (kimchee stir-fried with pork and rice cakes, served with steamed tofu). IIRC the Korean food stall at Hmart also has this dish.

            1. Bonchon's tteokbokki had ok flavor but WHAT IS CHEESE DOING IN THERE? Someone's ancestors are rolling in their graves.

              The Chinese dishes posted here sound delicious - I'll try to track them down.

              4 Replies
              1. re: lossless

                Cheese ddukbokki is a thing in South Korea, actually. It's not an American creation.

                1. re: saria

                  I should've been clearer - the cheese thing is a personal peeve. I grew up in Seoul (left in the eighties) and we would never have considered putting cheese in our tteokbokki. Times change.

                  1. re: lossless

                    Oh yeah, I don't care for most cheesy Korean dishes either, especially since they usually have a lot of cheese.

                    1. re: lossless

                      do you know- did cheese enter korean cookery when milk entered japan after the war?

                2. Man I really want rice cakes now, but Shanghai Gate is already closed.

                  1 Reply
                  1. re: saria

                    Shanghai Gate is closed at 2:32 PM? :-(

                    A bunch of places have noodle dishes that can be made with the noodle of your choice, I believe both Gourmet Dumpling House and Peach farm can do this. But rice cake doesn't always work well in random dishes, as I have discovered firsthand. Peach Farm is open till at least 2AM.

                  2. Buk Kyung (Somerville and Allston) has a number of rice cake dishes. I've had one at the Somerville location - tofu kimchee jeyook - and it was excellent.

                    I also spotted rice cakes for sale at Reliable Market in Union Square the other day and was tempted to buy them after obsessing a bit over the aforementioned dish, but I've never cooked with them before. Anyone have any tips?

                    10 Replies
                    1. re: blumiethekoala

                      I always forget about Buk Kyung. I've never been there, but maybe I will go for some rice cakes. Or buy some to cook at home. I've never cooked with them either, but would probably make this:

                      1. re: maillard

                        I had some success replicating the shanghai gate version with this method: http://www.steamykitchen.com/15288-ch...

                        I usually don't soak them, and I use a bit more liquid.

                        1. re: maillard

                          I've made a simliar version of it: http://aeriskitchen.com/2008/10/ddeok...

                          If you try either recipe, definately add the fish cakes. Soooo yummy.

                          1. re: gimlis1mum

                            mum, when you reheat rice cake leftovers, what's the best way you've found?

                            1. re: opinionatedchef

                              Well, I don't often have leftovers. When I get that dish at Koreana I usually eat all the rice cakes right there in the restaurant (they don't add enough to the plate, IMO). And when I make something at home I usually just prepare enough for the one meal.

                              Rice cakes in soup will turn to mush so I wouldn't try to reheat that. For stir-fried sliced rice cakes, sprinkle with water and microwave in short bursts.

                        2. re: blumiethekoala

                          Whether you're going to stir-fry or use them in soup, I'd soak them in water first so that they get soft otherwise, it will take a long time to soften. I prefer to buy the flat oval shaped ones (Chinese style) because they soften faster.

                          If you are using them in soup, you can boil and soften them first but you want to watch them as they can turn to mush if you boil them for too long. Your best bet is to ladle the soup over the cooked rice cakes, rather than to add them directly to your pot of soup.

                          1. re: kobuta

                            +1 what Kobuta said. For the sliced rice cake ovals I soak and cook them separately whether i'm putting them in soup or stir-frying them. Soup can get kind of starchy if you cook the rice cakes in it directly. Sometimes I've found frozen sliced rice cakes, they don't seem to need soaking before cooking like the ones in the refrigerated section.

                            It's been awhile since I made ddeokbokki but IIRC correctly, those little cylinders soaked up quite a lot of liquid and took a lot longer to cook than I'd anticipated.

                            I saw the sliced ones somewhere other than HMart or Reliable recently...might have been Hong Kong market in Malden?

                            1. re: gimlis1mum

                              Yeah, the sliced oval is how the Chinese make them. They should be available in almost any Chinese market. They can be found in the freezer/refrigerated section, or sometimes even in the dried noodles section (though I don't particularly like using this kind).

                              I actually ordered stir fried rice cakes with shredded pork and snow cabbage (xue cai) at Taipei Cuisine in Quincy today. Was a tad oily, but had great flavor.

                              1. re: kobuta

                                There does seem to be a range of moisture levels, from the completely desiccated to those available in the freezer that barely need any liquid. FWIW, I've made all but the completely desiccated w/o soaking and it has worked fine. Soaking may help, I've never seriously compared. I have found that it is good for them to give off a bit of starch to help form a sauce.

                                I hope somebody finds all of this useful! Learning to make rice-cakes at home has been very satisfying and saved us quite a bit of money.

                                1. re: dlieb

                                  Awesome, thanks for all the recommendations! Will definitely give this a try. In the meantime, I found myself at Dumpling Cafe the other night and got a delicious rice cake dish with pork and mustard greens (as a side to all the dumplings I devoured, of course).

                        3. Does anyone know if Fuloon does them? And I wonder if any regional Chinese cuisine doesn't use them?

                          3 Replies
                          1. re: opinionatedchef

                            There is a Shanghai Fried Rice Cake (Shang4 hai3 chao3 nian2 gao1) dish on Fuloon's menu. I'm sure I've had it before, but I don't recall it off the top of my head. I don't think it's really special.

                            Shanghai Gate's "Shanghai Rice Cake" is my favorite rice cake dish ever --- I order it without the pork. Since it's a famous Shanghainese dish, Shanghai Gate goes through a lot of volume, and I think they use fresh rice cakes, rather than pre-made frozen ones that most restaurants use.

                            Although people everywhere in China eat rice, usually only regions in the south, where rice is grown, make things out of rice. Rice cakes are particularly common near Shanghai. Rice cakes are eaten a lot around Chinese new year all over China --- sometimes topped with a sweet sauce as a dessert!

                            I loved the ddukbokki at the late Wu Chon House. Misono Wok and Grill in the Super 88 food court has quite good ddukbokki (Korean tublar rice cakes), both as an appetizer and in with various types of noodles.

                            I've made ddukbokki by buying a package from a Korean market such as Lotte Market in Cambridge, boiling water, turning off the heat, and letting the ddukbokki soak and float for a couple minutes. After straining the water away, I top it with premade ddukbokki sauce from a packet, and some fresh scallions and cook it together in a frying pan for a minute or two. It's not the absolute best ddukbokki I've ever had, but it's quite good and is a snap to make.

                            1. re: lipoff

                              Did you ever try the rice cake with Shanghai wild vegetable at Wing's Kitchen, before it was sold to the new owners? It was easily the best rendition of this dish I've ever had and ever expect to have... Mrs. Wing was THAT good.

                              1. re: lipoff

                                What packet? What's in it? Where'd you get the sauce and what's it called?

                                I looked around in vain at Lotte, and wound up making my own sauce with scallions, parsley, Pixian bean paste left over from Tatsu's mapo tofu recipe, a little kochuchang--pretty good...

                            2. We first had a rice cake dish at Mandarin Reading but it was a New Years special.

                              They are regularly on the menu at Szechuan's Dumpling in Arlington. I had the Stir fried Rice Cake with Pork and Mustard greens last week and the texture was lovely although there wasn't much else going on taste-wise. They also have it with just pork and with seafood.

                              1. Great thread with a lot of new dishes for me to try.
                                As blumiethekoala mentioned, Dumpling Cafe has rice cakes (hm... I think I may know who told her that) and they are fantastic. My favorite is the twice cooked preserved pork, but mostly anything works with them.

                                Also, finally got to East by Northeast last night and seriously enjoyed both dishes I had with their "short rice noodles." Which led to a discussion with our non-Chow-reading dining companions about the choice of the name being smart, as they'd never go to Chinatown and think that "rice cakes" referred to anything other than the cardboard crap.