Bacon-wrapped Rice Cakes with a Jalapeno Ponzu
"Recipe courtesy of Seoultown Kitchen by Debbie Lee/Kyle Books, 2011. These rice cakes, or tteok, wrapped in bacon were a snack that my grandmother used to make for me. The rice cake lends it a chewy texture, while the crispy bacon adds smoky flavor. You can choose whatever bacon you like, just make sure the slices aren’t too thick. The Jalapeño Ponzu melds perfectly with the salty sweetness of the tteok. These can be assembled a day ahead and refrigerated until cooking time...."
INGREDIENTS
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6 cylinder-shaped rice cakes, cut in half
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1 tablespoon sesame oil
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6 slices bacon, cut in half
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1 cup soy sauce
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1/4 cup seasoned rice wine vinegar
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2 tablespoons mirin
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2 tablespoons granulated sugar
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juice of 2 oranges
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juice of 2 lemons
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juice of 2 limes
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2 garlic cloves
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1 jalapeño, slit in half, with seeds,
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2 3 jalapeño rings, for garnish
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1 tablespoon chopped chives, for garnish
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1 tablespoon roasted and salted
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sesame seeds, for garnish
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6 wooden skewers, soaked in cold water for 30 minutes
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