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SideChef
Recipes
Dairy-Free
Spicy Korean Rice Cakes

13 INGREDIENTS • 19 STEPS • 50MINS

Spicy Korean Rice Cakes

Recipe

4.5

4 ratings
Spicy goddess, the soft yet chewy rice cakes slobbered with spicy chili paste gochujang sauce!…. along with other things such as deep fried calamaris, vegetable fritters
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Spicy goddess, the soft yet chewy rice cakes slobbered with spicy chili paste gochujang sauce!…. along with other things such as deep fried calamaris, vegetable fritters
author_avatar
Beyond Kimchee
Follow these recipes and you will find how easy it is to create authentic Korean dishes in your own kitchen.
http://www.beyondkimchee.com

50MINS

Total Time

$2.78

Cost Per Serving

Ingredients

Servings
6
us / metric
Water
4 1/2 cups
Water
Dried Anchovy
10
Dried Anchovies
Dried Sea Kelp
1 piece
Dried Sea Kelp
Rice Cake
1.3 lb
Rice Cakes
Gochujang
1/3 cup
Gochujang
Granulated Sugar
3 Tbsp
Granulated Sugar
Flat Fish Cake
3 slices
Flat Fish Cakes
optional
Green Cabbage
1/2 head
Green Cabbage
Leek
1 stalk
Leek
Garlic
1 clove
Garlic
Ketchup
2 Tbsp
Ketchup
optional
Roasted Sesame Seeds
1 tsp
Roasted Sesame Seeds
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
506
Fat
5.1 g
Protein
15.1 g
Carbs
98.6 g
Love This Recipe?
Add to plan
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Spicy Korean Rice Cakes
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author_avatar
Beyond Kimchee
Follow these recipes and you will find how easy it is to create authentic Korean dishes in your own kitchen.
http://www.beyondkimchee.com

Cooking Instructions

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step 1
First, dunk Dried Anchovies (10) and Dried Sea Kelp (1 piece) in Water (4 1/2 cups) to make a stock. Boil first and reduce heat to low. Cover and simmer for 10 minutes.
step 2
Remove from heat and set aside. The stock will get more intensified as you let it sit, about 15 minutes. At that time also remove our anchovy friends from the pot.
step 2 Remove from heat and set aside. The stock will get more intensified as you let it sit, about 15 minutes. At that time also remove our anchovy friends from the pot.
step 3
Reserve 4 cups of the stock for a serving of 5-6.
step 3 Reserve 4 cups of the stock for a serving of 5-6.
step 4
Soak the Rice Cakes (1.3 lb) in water for 5 minutes.
step 4 Soak the Rice Cakes (1.3 lb) in water for 5 minutes.
step 5
OPTIONAL STEP: If you want to get rid of the oil coating, blanch them in boiling water for 30 seconds.
step 5 OPTIONAL STEP: If you want to get rid of the oil coating, blanch them in boiling water for 30 seconds.
step 6
Dice the Green Cabbage (1/2 head).
step 6 Dice the Green Cabbage (1/2 head).
step 7
Slice the Leek (1 stalk).
step 7 Slice the Leek (1 stalk).
step 8
Chop the Garlic (1 clove).
step 8 Chop the Garlic (1 clove).
step 9
This is optional but if you like the addition of the fish cakes, slice the Flat Fish Cakes (3 slices) into even pieces.
step 9 This is optional but if you like the addition of the fish cakes, slice the Flat Fish Cakes (3 slices) into even pieces.
step 10
Pour the reserved stock in a non stick pan. Add Gochujang (1/3 cup) to the pan.
step 10 Pour the reserved stock in a non stick pan. Add Gochujang (1/3 cup) to the pan.
step 11
Smear the paste with spoon to mix in with the stock.
step 11 Smear the paste with spoon to mix in with the stock.
step 12
Add Granulated Sugar (3 Tbsp) and mix well.
step 12 Add Granulated Sugar (3 Tbsp) and mix well.
step 13
Place the pan over medium heat. Add rice cakes and cabbage.
step 13 Place the pan over medium heat. Add rice cakes and cabbage.
step 14
Let them boil first and simmer over medium-low heat for 10 min, until the rice cakes and the cabbage soften. The sauce will get slightly thicker, too.
step 14 Let them boil first and simmer over medium-low heat for 10 min, until the rice cakes and the cabbage soften. The sauce will get slightly thicker, too.
step 15
Add the fish cake and garlic. Continue to simmer for 10 minutes, until the sauce gets quite thick.
step 15 Add the fish cake and garlic. Continue to simmer for 10 minutes, until the sauce gets quite thick.
step 16
Add the leek and mix well.
step 16 Add the leek and mix well.
step 17
Now this is something you don't have to add but I recommend it! Add Ketchup (2 Tbsp) at the end. It will bring subtle tang to the sauce and adds beautiful deep orange color.
step 17 Now this is something you don't have to add but I recommend it! Add Ketchup (2 Tbsp) at the end. It will bring subtle tang to the sauce and adds beautiful deep orange color.
step 18
Lastly crack some Freshly Ground Black Pepper (to taste) and sprinkle some Roasted Sesame Seeds (1 tsp).
step 18 Lastly crack some Freshly Ground Black Pepper (to taste) and sprinkle some Roasted Sesame Seeds (1 tsp).
step 19
Stir well. Serve immediately!
step 19 Stir well. Serve immediately!

Tags

Dairy-Free
Gluten-Free
Asian
Lunch
Snack
Shellfish-Free
Dinner
Rice
Korean
Side Dish
Vegetables
Winter
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