This sautéed zesty rice cakes formula is a simple feast that you can prepare in under 30 minutes. You can make the dish with locally acquired or custom made rice cakes.
One of my preferred Korean dishes is tteokbokki, a road food nibble made of round and hollow rice cakes that are cooked in a zesty, tasty sauce. To make tteokbokki, you stew rice cakes (tteok) in a stock frequently made with anchovies just as gochujang (Korean stew glue) and different flavors. After some time, the starch from the rice cakes thickens the sauce. Thus, the rice cakes will be covered in a dazzling zesty sauce. In the event that you are keen on making tteokbokki, look at these plans from Maangchi, Korean Babsang, or Robin Ha’s cookbook, Cook Korean!
Drawing motivation from tteokbokki, I frequently pan sear rice cakes in a hot sauce made with gochujang. In spite of the fact that I don’t stew the rice cakes in a sauce like for tteokbokki, the rice cakes despite everything get a great deal of flavor when I throw them with the gochujang sauce.
COOKING NOTES FOR SPICY RICE CAKES
One of the key fixings in this zesty rice cakes formula is gochujang. I utilized Mother In Law’s gochujang for my formula testing. You can likewise utilize gochujang that comes in the great plastic red tubs, which you can discover in Asian stores.
In this formula, I pair rice cakes with pea sugar (since they’re in season) and red chime peppers for shading. Be that as it may, you can utilize any vegetables you have close by. Different vegetables that function admirably for this formula incorporate snow peas, green beans, carrots, broccoli, or cabbage.
Utilizing REFRIGERATED RICE CAKES
I frequently utilize refrigerated barrel-shaped rice cakes for sautéed food. When refrigerated, the rice cakes solidify. To reestablish their chewy surface, I like to mollify them previously by absorbing them boiling water for 2 minutes. At that point, I channel the rice cakes before adding them to the sautéed food.
The virus rice cakes will take any longer to mellow on the off chance that you include them legitimately into the wok. Particularly with round and hollow rice cakes, as tteokbokki tteok, the rice cakes probably won’t heat up uniformly.
Coincidentally, in the event that you utilize the bigger barrel-shaped rice cakes, I suggest cutting them up before sautéing them. You can likewise utilize pre-cut rice cakes for this formula.
WHAT TO SERVE WITH SPICY RICE CAKES
Pan-seared Spicy Rice Cakes
Serves 2 to 3
All out Time:
For this formula, I utilized little natively constructed tube-shaped rice cakes. On the off chance that you utilize the thicker barrel-shaped rice cakes, cut them before pan-searing. You can likewise utilize pre-cut rice cakes. Don’t hesitate to substitute any of the vegetables with whatever you have close by. Likewise, don’t hesitate to include more gochujang on the off chance that you need more zest.
On the off chance that you are not a veggie-lover, the rice cakes additionally taste incredible with a shower of fish sauce.
1 pound rice cakes
2 1/2 tablespoons canola, vegetable, or olive oil, partitioned
2/3 cup cut yellow onions
8 ounces (around 2 1/2 cups) sugar snap peas, stringed
1/2 enormous red chime pepper, daintily cut
2 1/2 tablespoons gochujang
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1/2 teaspoon garlic powder
toasted sesame seeds
Fill a pan with water and carry it to the bubble. Mood killer the warmth.
Cautiously lower the rice cakes into the heated water. Splash the rice cakes for 2 minutes before depleting them. (See note) If you need more space in the pan to drench them at the same time, absorb them clumps.
In a little bowl, mix all the gochujang sauce fixings together.
Warmth a wok (or huge sauté skillet, ideally nonstick) with 1 tablespoon oil over high warmth. Include half of the onions and cook them for 1 moment. Include the sugar snap peas, and cook them for 2 minutes, mixing incidentally. Next, include the cut chime peppers and cook them for brief more. Move everything to a plate.
Gap the fiery rice cakes in singular plates or bowls. Enhancement with scallions and sesame seeds.
In the event that you are utilizing solidified rice cakes, drench them for 5 minutes.
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Serving Size: 1/3 of formula
Sum Per Serving:
Calories: 507Total Fat: 14.6gSaturated Fat: 2.1gCholesterol: 0mgSodium: 888mgCarbohydrates: 88.5gFiber: 4.9gSugar: 15gProtein: 7.6g