Once rice cakes feel soft, add bibim gochujang to pan, and rapidly move pan to incorporate. Add 1 cup of milk/cream mixture, and stir into the pan, and also use to deglaze the base of the pan.

Buy Korean rice cakes (and some Korean veg while you are at it), then cook and peel quail's eggs, make a sauce, simmer, add cakes, vegetables and eggs, simmer some more, taste and eat.

Meanwhile, cook rice cakes in a large saucepan of boiling salted water until just soft (2 minutes). Drain well; place in a large bowl. Drizzle with a little extra oil and toss to combine. Prick rice ...

Cook the rice cakes for a few minutes in the sauce, until the mixture reaches the desired thickness. Step 7: Top with Pecorino Romano PDO crumbs, grated Pecorino Romano PDO, and black pepper to taste.