Well, I do know I am supposed to stir fry these rice cake slices, probably with some julienned pork and some napa, but I don't know if any preparation work goes into them before they hit the wok.
We bought them from a Korean supermarket from their fresh section - they are rubbery and not soft, so I'm wondering if they are meant to be cooked as is, or if we have to do something else, like soak them, or boil them.
Going to have to experiment a bit.
Allen.
edit - okay, Kathy said they boiled nicely in soup and softened right up. That's a relief!
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