I tried something new!
I was introduced to chewy, tender Korean rice cakes the other night when my friend cooked up a tasty Korean inspired dinner.
They are somewhat similar to gnocchi—you simply boil the elongated nuggets for a few minutes then sauce em up!
Now forgive me for combining Korean, Thai and Japanese food here, as this recipe is not at all authentic…
To my understanding.
I simply had some ingredients to use up, and knew the flavors would pair quite well together.
Plus, who can say no to a flavorful 20-minute (or less if you’re efficient) bowl!
We’re talking our carb star, Korean rice cakes, tossed with sauteed carrots, sweet bell peppers, edamame (for that protein), fresh baby spinach, your favorite store-bought or homemade peanut sauce, seaweed gomasio aka seasoned sesame seeds, refreshing English cucumber, salted peanuts, Thai basil, and cilantro!
Dig in.
P.S. If you can’t find Korean rice cakes at your local Asian grocery store, you can serve the veggies and sauce over white or brown rice. Don’t forget the toppings!
P.P.S. I had a bottle of peanut sauce on hand, but please feel free to whip up a homemade sauce if you like. And add more to taste. Because peanut sauce.
Korean Rice Cakes with Veggies, Edamame & Peanut Sauce
Ingredients
- 1 cup refrigerated Korean rice cakes (for Tteokbokki)
- 1 teaspoon avocado oil
- 1/3 cup sliced carrots
- 1/3 cup sliced red, orange, or yellow bell pepper
- 1/2 cup shelled cooked edamame
- 1 lightly packed cup fresh baby spinach
- 2 tablespoons peanut sauce, or to taste (use your favorite—I had Annie Chun's on hand)
- 1/2 teaspoon seaweed gomasio (seasoned sesame seeds)
- 1 tablespoon small dice English cucumber, seeds and skin intact
- 1 tablespoon lightly salted peanuts
- Sliced Thai basil, for topping
- Cilantro, for topping
- Seaweed gomasio, for topping
Instructions
- Heat the oil in a medium-large nonstick skillet over medium heat. Saute the carrots and peppers for 3 to 5 minutes or until crisp-tender.
- Meanwhile, rinse the rice cakes under cool water then boil the rice cakes for 3 minutes or until chewy-tender. (They will float to the surface. Continue to cook for 30 seconds to 1 minute after that stage.) Drain.
- Reduce the vegetable pan to medium-low, then add the boiled rice cakes to the carrots and peppers, followed by the edamame, spinach, peanut sauce and gomasio. Stir and cook for 1 minute, to incorporate all of the ingredients well.
- Spoon the mixture into a bowl, then top with diced cucumber, peanuts, Thai basil, cilantro and more gomasio, to taste.