I eat rice multiple days a week — and used to exclusively make it in a pot on the stove. It’s a deceptively easy task: Measure, rinse, add water, simmer, steam, and less than half an hour ...
H Mart in Urbana; Photo by Alyssa Buckley The shelves were stocked with tteokbokki rice cakes, octopus salad, pickled garlic leaves, all kinds of kimchi, seafood and scallion pancakes, cold bean curd ...
For those unfamiliar, tteokbokki is a Korean dish made from chewy rice cakes simmered in a sweet and spicy sauce. Reactions to the tteokbokki complaint were mixed. Some sympathised, calling the ...